Chicken and sweet corn soup is a great starter meal, with a little more protein oomph than many other soups. It tends to go well with any Asian based menu plan. It is also great for hydration on cold days after an exercise session, if prepared ahead of time and consumed straight away.
- Spray canola or olive oil
- 300 g chicken tenderloins
- 5 spring onions, thinly sliced
- 2 teaspoons minced ginger
- pinch cayenne pepper
- 1½ liters (6 cups) of Chicken Stock
- 400g can creamed corn
- 2 tablespoons chopped fresh parsley
- Spray a nonstick frying pan with oil and heat.
- Cook the chicken for 5 minutes, turning occasionally, or until lightly browned and cooked through.
- Cool, cut into fine slices and set aside. Heat another spray of oil in a large saucepan.
- Add the spring onions and cook over medium heat for 2 minutes or until soft.
- Add the ginger and cayenne pepper and cook, stirring for another 1 minute.
- Add the stock, corn and cooked chicken to the pan.
- Bring to the boil, reduce the heat and simmer for 5 minutes.
- Stir in the parsley just before serving.
This recipe has been adapted from the Survival for the Fittest Cookbook. This cookbook was developed by the team of sports dietitians at the Australian Institute of Sport, aimed not only at athletes, but at anyone who is interested in maintaining a healthy diet in a busy lifestyle. Quick, delicious and foolproof, the recipes are designed to provide maximum energy and nutrition in a minimum space of time.
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian