VELVETY CHICKEN CORN SOUP
This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
CHINESE CHICKEN AND CORN SOUP
Make and share this Chinese Chicken and Corn Soup recipe from Food.com.
Provided by dale7793
Categories Chicken
Time P1DT1h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Place water, garlic, bay leaves and chicken into a large pot.
- Bring to the boil, simmer uncovered for 40 minutes.
- Skim any scum from surface as it cooks.
- Remove chicken and remove the meat from the bones.
- Discard the skin and bones.
- Remove bay leaves.
- Shred the chicken into small pieces and add back to the stock.
- Refrigerate the pot of chicken and stock overnight.
- Next day, remove all of the fat from the top of the stock and throw it away.
- Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
- Bring to boil.
- Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
- Beat eggs in a small bowl.
- Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
- Serve soup garnished with the sliced spring onion.
Nutrition Facts : Calories 681.3, Fat 31.6, SaturatedFat 8.9, Cholesterol 238.2, Sodium 503.3, Carbohydrate 66.5, Fiber 6.8, Sugar 3.9, Protein 41.2
EASY CHINESE CHICKEN AND CORN SOUP
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Provided by CharlieNZ
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7
CHICKEN AND POTATO CASSEROLE
This is a chicken and potato casserole recipe I made up and may still need tweaking. It only takes a few ingredients and is super easy to make.
Provided by kimw37
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
- Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.
Nutrition Facts : Calories 353.8 calories, Carbohydrate 32.6 g, Cholesterol 57 mg, Fat 17.7 g, Fiber 3.4 g, Protein 18 g, SaturatedFat 8.1 g, Sodium 741.3 mg, Sugar 3.5 g
CHINESE CHICKEN AND CORN SOUP
Make and share this Chinese Chicken and Corn Soup recipe from Food.com.
Provided by WaterMelon
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
- Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
- Stir in cornstarch mixture, continue stirring until soup thickens.
- Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
- Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
- Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.
Nutrition Facts : Calories 149.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 71.8, Sodium 625.6, Carbohydrate 22.1, Fiber 1.6, Sugar 3.8, Protein 10
CHINESE CHICKEN AND CORN SOUP (EGG DROP)
Make and share this Chinese Chicken and Corn Soup (Egg Drop) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, saute the onions and ginger in peanut oil until aromatic (a few minutes).
- Add corn, stock, wine, soy sauce and pepper; simmer over low heat for about 10 minutes.
- Mix in chicken and sesame oil, and bring just to a simmer.
- Pour the egg slowly into the pan in a thin stream, stirring lightly with a fork to form strands.
- Garnish with onion tops and serve hot.
Nutrition Facts : Calories 233.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 63.2, Sodium 910.5, Carbohydrate 27.4, Fiber 1.9, Sugar 6.1, Protein 12
CHINESE CHICKEN AND CORN SOUP
Make and share this Chinese Chicken and Corn Soup recipe from Food.com.
Provided by Wildflour
Categories Stocks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute or poach chicken breasts, cool, chop, set aside.
- Saute in same pan, celery and onion in 1 Tbl. butter til tender.
- In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
- Bring to a boil, lower heat and simmer 5 minutes.
- Drizzle in beaten eggs, stirring briskly, til it shreds.
- Stir in corn, heat through.
- Add salt and pepper to taste.
Nutrition Facts : Calories 255.3, Fat 8.9, SaturatedFat 3.5, Cholesterol 138.4, Sodium 1661.5, Carbohydrate 22.1, Fiber 1.7, Sugar 5.4, Protein 23
EASY CHINESE CORN SOUP
This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
Provided by SUCCESSION
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g
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