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Chicken, sweetcorn and carrot spaghetti soup recipe

Chicken, sweetcorn and carrot spaghetti soup recipe

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Kids will enjoy slurping on this simple soup recipe which has comforting flavours from the chicken and sweetcorn. See method

  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 316 calories / serving
  • Dairy-free

Ingredients

  • 1 tsp vegetable oil​
  • 1 British chicken breast fillet, cut into 1cm cubes
  • 1 onion, finely chopped
  • 1 carrot, peeled and finely chopped
  • 100g Grower’s Harvest frozen sweetcorn
  • ½ chicken stock cube, dissolved in 800ml boiling water
  • 80g Hearty Food Co. spaghetti, snapped into roughly 3 cm lengths
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    1335kj
    316kcal
    18%
  • Fat

    5g 7%
  • Saturates

    1g 5%
  • Sugars

    10g 12%
  • Salt

    1.2g 29%

of the reference intake
Carbohydrate 44.1g Protein 25.8g Fibre 4.9g

Method

  1. Heat the oil in a saucepan over a medium heat. Add the chicken, onion, carrot and sweetcorn and fry for 8 mins until lightly golden. 
  2. Add the stock, bring to the boil, then add the spaghetti and cook for 15 mins, stirring occasionally, until the spaghetti is cooked. 
  3. Divide between 2 bowls.

See more Food ideas for kids

Cooking for children: There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.

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