Sweet Corn Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 quart (4 cups) home-made chicken broth (or low-sodium broth if you're buying a packaged version1 can creamed corn (the no-name brands tend to be hit-and-miss in my experience: I like the Green Giant brand myself for texture and actual corn-to-starch ratio)1/2 cup chicken breast, shredded1/2 tsp sugar (optional)1/2 cup frozen corn1/2 cup sliced mushrooms1 small egg, beaten1 tsp corn starch1/2 cup cold water1 scallion (green part only), cut into fine rings
-Heat the broth on medium heat, together with the shredded chicken breast and mushrooms (I find shiitake mushrooms too strong for this soup, so I tend to use plain white mushrooms)
- Add the canned corn and the frozen corn and cook until the frozen corn is tender (a few minutes)
- Taste the soup and add a tiny bit of sugar if and only if you really want it a little sweeter - the canned corn is usually sweet enough for me, but the kids seem to like it sweeter
- Turn the heat to low, add the beaten egg in a steady stream, stirring constantly with a fork or chopstick so you get soft threads of egg (if you don't stir, you may wind up with clumps of egg - not very appetizing)
- Stir the corn starch into the cold water and mix well.
- Add the corn starch mixture to the soup and stir
Serve piping hot, garnished with scallion rings. I usually will set out soy sauce, chili oil and chilies in vinegar as accompaniments - my family and friends can add whichever they wish, although I find this soup quite delicious without any accompaniments at all.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BIGGIRL2082010.
- Add the canned corn and the frozen corn and cook until the frozen corn is tender (a few minutes)
- Taste the soup and add a tiny bit of sugar if and only if you really want it a little sweeter - the canned corn is usually sweet enough for me, but the kids seem to like it sweeter
- Turn the heat to low, add the beaten egg in a steady stream, stirring constantly with a fork or chopstick so you get soft threads of egg (if you don't stir, you may wind up with clumps of egg - not very appetizing)
- Stir the corn starch into the cold water and mix well.
- Add the corn starch mixture to the soup and stir
Serve piping hot, garnished with scallion rings. I usually will set out soy sauce, chili oil and chilies in vinegar as accompaniments - my family and friends can add whichever they wish, although I find this soup quite delicious without any accompaniments at all.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user BIGGIRL2082010.
Nutritional Info Amount Per Serving
- Calories: 163.7
- Total Fat: 2.2 g
- Cholesterol: 63.9 mg
- Sodium: 1,302.9 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 1.6 g
- Protein: 14.5 g
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