Kathy 1 Chicken Corn Soup Zwt Asia Recipes
CHICKEN CORN SOUP
This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share.
Provided by ChamoritaMomma
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
- Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
- Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
- Serve.
Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1
KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)
My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.
Provided by twissis
Categories Poultry
Time 20m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
- Heat stock & next 5 ingredients.
- Add chicken mixture & bring to a boil.
- Add cornstarch mixed with 1/4 cup water.
- Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.
Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 1, Cholesterol 14.5, Sodium 1051, Carbohydrate 21.8, Fiber 0.8, Sugar 5, Protein 10
CHICKEN AND CORN SOUP
Make and share this Chicken and Corn Soup recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
- Reserve 3 cups of the strained chicken stock.
- Remove meat from the bones, discard skin; chop meat into small pieces.
- Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
- Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
- Remove from heat, whisk in lightly beaten egg.
Nutrition Facts : Calories 213.2, Fat 8.8, SaturatedFat 2.5, Cholesterol 86, Sodium 528.2, Carbohydrate 23.6, Fiber 1.7, Sugar 4.5, Protein 12.4
ASIAN CHICKEN AND CORN SOUP
This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!
Provided by soumitraghosh
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 18
Steps:
- Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.
Nutrition Facts : Calories 168 calories, Carbohydrate 23.2 g, Cholesterol 16.3 mg, Fat 5.3 g, Fiber 2.7 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 371.3 mg, Sugar 5.1 g
CHICKEN CORN SOUP
This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
- Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
- Add the broth, and whisk until smooth, raising the heat a bit.
- Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
- Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
- pieces.
Nutrition Facts : Calories 285.3, Fat 15.5, SaturatedFat 8.6, Cholesterol 62.1, Sodium 617.2, Carbohydrate 24, Fiber 1.8, Sugar 4, Protein 14.6
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