Chicken Corn Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 large Egg, fresh, whole, raw 1 tsp Pepper, black 8 cup (8 fl oz) Water, tap 1.75 cup Del Monte Sweet Corn Cream Style 0.38 cup Masa, Corn Flour, dry 1 tsp Morton Iodized Salt 1 chicken, bone and skin removed Roasting Chicken
Section the roasting chicken
Add chicken to 8 cups water, bring to a boil and cook for 20 minutes
Debone and shred chicken
Add 6 cups water to stock, and then add 1 can cream corn and all chicken. Stir well and bring to a boil.
Slowly add 6 tablespoons corn flour (masa) and stir until there are no lumps.
Add salt and pepper, stir, and turn temperature to medium
Whisk eggs in a separate bowl, then drizzle into soup, stirring constantly.
Serving Size: Makes about 16 servings
Add chicken to 8 cups water, bring to a boil and cook for 20 minutes
Debone and shred chicken
Add 6 cups water to stock, and then add 1 can cream corn and all chicken. Stir well and bring to a boil.
Slowly add 6 tablespoons corn flour (masa) and stir until there are no lumps.
Add salt and pepper, stir, and turn temperature to medium
Whisk eggs in a separate bowl, then drizzle into soup, stirring constantly.
Serving Size: Makes about 16 servings
Nutritional Info Amount Per Serving
- Calories: 201.4
- Total Fat: 4.9 g
- Cholesterol: 124.0 mg
- Sodium: 608.3 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.0 g
- Protein: 26.8 g