Lunch · Recipes

Chicken & Corn Soup: $1.69 per serve!

Chicken and Corn soup is a real winter warmer! I find the chilli and soy sauce adds a full and nourishing flavour. The recipe is also low in fat and high in iron.


  • ½ Celery
  • 4 Chicken Breasts
  • 4-5 leaves of Silverbeet (Spinach)
  • 1 can Creamed Corn (420g)
  • 1-2 tablespoons Sweet Chilli Sauce
  • 2 tablespoons Soy Sauce
  • 2 cups Chicken Stock (I used 1 stock cube to 2 cups water)


  1. Bring a big pot of water to the boil
  2. Add chicken breasts, immediately turn off heat and put lid on. This is the best way to keep the chicken moist and is very healthy – as it doesn’t require any oil, butter, or fat
  3. While you wait for the chicken to cook, dice the celery and roughly chop the silverbeet
  4. Once water is almost cold, remove chicken breasts and slice/shred , discard water
  5. In another large pot add the stock, corn kernels, creamed corn, celery, soy sauce and sweet chilli sauce. Bring to a slow simmer.
  6. Add chicken and simmer for 20 minutes
  7. Add Silverbeet and simmer for a further 5 minutes
  8. Serve
  9. Put remaining soup in sandwich bags and freeze – this soup makes great winter lunches!

Price Breakdown:

  • Celery $1
  • Garlic $0.57
  • Spinach $2
  • Creamed Corn $0.95
  • Corn Kernels $0.85
  • Chicken $11.59 (@9.00 per Kg)

(I already had the chicken stock cubes, soy sauce and sweet chilli Sauce in the pantry)

Total Cost = $16.96

Servings = 10 (the chicken and veggies ensures there is plenty of soup to go around!)

Cost per Serving = $1.69

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