Sweet Corn and Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 leek, slice in half and thoroughly washed1 carrot, chopped in half3 inch hunk of ginger peeled1 tsp coriander seeds1 tsp whole black peppercorns2 chicken breasts halves, on the bone with skin, about 2 lbs3 (140z) cans of creamed-style corn2 tsp Better Than Bouillon, chicken3 Tbs Garlic Paste, recipe follows4 scallions, finely chopped, white and green, save some green for the garnish1 tsp sesame oil1/4 cup corn starch1/4 cup cold water2 egg whites1 tsp unseasoned rice vinegarsalt and pepper to tasteGinger Garlic Paste1/4 cup cloves of garlicl1/4 cup fresh ginger, peeled, 1/2 inch slices2 Tbs canola oil
Make garlic paste
Throw garlic, ginger, and canola oil in a mini-food processor and let it go until is forms a semi=smooth paste. There will be tiney pieces in there, but overall it will resemble a paste. Save what you don't use for other tlhings like pasta and sauces.l
Soup
Pour 10 cups of water into a big stock pot and bring to a bo8il over high heat. Throw in the leek, carrot and hunk of ginger. Place coriander and peppercorns into a small cheesecloth square and tie with kitchen string. Add to pot. Skin chicken breasts and remove excess fat. Thrown skinned breasts into pot. Tturn down to a simmer and cover and cook about 30 miutes or until breasts are cooked.
Remove the chicken and allow to cool. Strain stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
Return stock to pot and heat to medium heat. Add the creamed corn, Better than Bouillon, Ginger Garlic Paste, scallions, and sesame oil. Keep the soup at a gentle simmer while your remove chicken from bone and shred using two forks.
Turn up the heat and bring to a boil. In a small bowl, mis cornstarch with water until smooth. Add half to the soup while whisking. Allow to boil until it's thickened to desired consistency. Use more of the slurry is you desire thicker texture.
Turn heat back down to medium. In another small bowl, beat egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form white wisps on the surface of the soup.
Add the shredded chicken and rice vinegar. Cook about 5 minutes to warm chicken. Garnish with scallion greens. Serve with a splash of soy sauce if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Throw garlic, ginger, and canola oil in a mini-food processor and let it go until is forms a semi=smooth paste. There will be tiney pieces in there, but overall it will resemble a paste. Save what you don't use for other tlhings like pasta and sauces.l
Soup
Pour 10 cups of water into a big stock pot and bring to a bo8il over high heat. Throw in the leek, carrot and hunk of ginger. Place coriander and peppercorns into a small cheesecloth square and tie with kitchen string. Add to pot. Skin chicken breasts and remove excess fat. Thrown skinned breasts into pot. Tturn down to a simmer and cover and cook about 30 miutes or until breasts are cooked.
Remove the chicken and allow to cool. Strain stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
Return stock to pot and heat to medium heat. Add the creamed corn, Better than Bouillon, Ginger Garlic Paste, scallions, and sesame oil. Keep the soup at a gentle simmer while your remove chicken from bone and shred using two forks.
Turn up the heat and bring to a boil. In a small bowl, mis cornstarch with water until smooth. Add half to the soup while whisking. Allow to boil until it's thickened to desired consistency. Use more of the slurry is you desire thicker texture.
Turn heat back down to medium. In another small bowl, beat egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form white wisps on the surface of the soup.
Add the shredded chicken and rice vinegar. Cook about 5 minutes to warm chicken. Garnish with scallion greens. Serve with a splash of soy sauce if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 3.5 g
- Cholesterol: 10.3 mg
- Sodium: 694.8 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 2.9 g
- Protein: 8.6 g
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