asian-chicken-and-corn-soup

Asian Chicken and Corn Soup

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  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
soumitraghosh
Recipe by  soumitraghosh

“This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 23.2 g
  • 7%
  • Protein
  • 9.7 g
  • 19%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 436 mg
  • 17%

Based on a 2,000 calorie diet

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Short-Cut PA Dutch Chicken Corn Soup