Velvety Chicken Corn Soup

Velvety Chicken Corn Soup

51
SONA86 0

"This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions."

Ingredients

{{adjustedServings}} servings 166 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped scallion to garnish, and serve hot.
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Reviews

51
  1. 64 Ratings

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I made this about two weeks ago and forgot to review! I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacke...

I thought this soup was very good! I love eating this at chinese restaurants. Yummy! I followed the recipe as directed except for a few minor things. I used 2 small chicken breasts which equa...

My husband and I had this soup in a chinese restaurant in Canada and my husband just LOVED it and kept on asking if I could find a recipe to make that same soup. This soup is EXACTLY like that ...