Corn and Cellophane noodle soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Corn, sweet yellow, canned, cream style, 2 cup Chicken Broth, 4 cup (8 fl oz) One medium onion, choppedChinese Noodles, cellophane or long rice (mung beans), 1 cup Chicken Breast, no skin, 1 breast, bone and skin removed, minced. *Oyster Sauce, 1 tbsp corn starch, 1 tspSalt, 1 tbsp Pepper, black, 1 tbsp 1 egg, beaten
Chop onion. Place dried noodles in warm water to soften, about 5 minutes. In a large soup pot, put both cans of Creamed Corn, chicken broth and onion. Fill both empty cans with water and add water to soup. Bring to a boil. Add noodles. Cover and simmer on low heat for about 10 minutes. In meantime, marinate minced chicken with oyster sauce and cornstarch. After soup has marinated for about 10 minutes, add chicken and use a bit of soup to rinse out bowl into the soup pot. Add salt and pepper. Stir well. Cover and simmer for another 5 minutes, or until chicken is done. Just before serving, pour egg in and stir the soup in same direction 2 or 3 times. This allows the eggs to cook in a stringy way. Serve hot.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DDOWELL65.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user DDOWELL65.
Nutritional Info Amount Per Serving
- Calories: 128.9
- Total Fat: 1.2 g
- Cholesterol: 34.2 mg
- Sodium: 1,262.9 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 1.0 g
- Protein: 7.5 g
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