CHICKEN AND CORN SOUP RECIPE RECIPES
EASY CHINESE CHICKEN AND CORN SOUP RECIPE - FOOD.COM
a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
- Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
- Remove chicken breast from the stock and leave to cool for a few minutes then shred.
- Add corn to stock and bring to the boil over a medium heat.
- Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
- Add shredded chicken to soup.
- Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
- Serve topped with the sliced spring onions and enjoy!
- NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
Nutrition Facts : Calories 294.5, FatContent 7.9, SaturatedFatContent 2.1, CholesterolContent 103.8, SodiumContent 1510.4, CarbohydrateContent 42.9, FiberContent 2.8, SugarContent 10.3, ProteinContent 16.7
OLD FASHIONED CHICKEN CORN SOUP RECIPE - FOOD.COM
This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 6 quarts, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cover chicken with water in large kettle. Cook slowly until tender(about 60-90 minutes). Add salt when water starts to boil.
- When chicken is done, remove to cutting board until cool enough to debone.
- While chicken is cooling, strain broth through a fine sieve.
- Debone chicken and cut meat into bite-sized pieces. Set aside.
- Add corn (frozen works fine)to broth and bring to a boil.
- Add celery and seasonings.
- Cook for 5 minutes.
- Add chicken and eggs.
- Cover and cook gently for 5 minutes.
- NOTE: If you like noodles in your soup (I do)add them with the celery and seasonings.
- SERVING SUGGESTION: Serve with Club Crackers and cubed Meunster Cheese (my favorite).
- NOTE: This freezes well if you have not added noodles.
Nutrition Facts : Calories 372.1, FatContent 24.1, SaturatedFatContent 6.9, CholesterolContent 144.5, SodiumContent 711.1, CarbohydrateContent 7.6, FiberContent 1, SugarContent 2, ProteinContent 30.4
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- In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil., Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup, stirring constantly. Cook and stir for 1-2 minutes or until rivels are cooked through.
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OLD FASHIONED CHICKEN CORN SOUP RECIPE - FOOD.COM
This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.
From food.com
Reviews 4.0
Total Time 2 hours
Calories 372.1 per serving
From food.com
Reviews 4.0
Total Time 2 hours
Calories 372.1 per serving
- NOTE: This freezes well if you have not added noodles.
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CHICKEN SOUP FROM SCRATCH RECIPE - NYT COOKING
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
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Total Time 2 hours
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
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From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
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Reviews 4.9
Total Time 1 hours 5 minutes
Category appetizer
Cuisine mexican
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CREAMY CHICKEN & SWEETCORN SOUP RECIPE - BBC GOOD FOOD
Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Soup, Starter
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Calories 303 calories per serving
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OLD FASHIONED CHICKEN CORN SOUP RECIPE - FOOD.COM
This is how I remembered it growing up in PA Dutch country. There is nothing like a bowl of this soup when you're under the weather or just wanting some comfort food.
From food.com
Reviews 4.0
Total Time 2 hours
Calories 372.1 per serving
From food.com
Reviews 4.0
Total Time 2 hours
Calories 372.1 per serving
- NOTE: This freezes well if you have not added noodles.
See details
CHICKEN SOUP FROM SCRATCH RECIPE - NYT COOKING
Chicken soup is one of the most painless and pleasing recipes a home cook can master. This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for. A whole bird provides the right combination of fat, salt and flavor. Don't be tempted to use all white meat, as the flavor won't be as round. Because making soup involves the bones and deep tissues of the bird, it is particularly reassuring here to use the highest-quality poultry you can find. This method produces a fragrant, golden, savory soup you want to eat all winter long; it's a perfect backdrop for noodles, rice or matzo balls.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours
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Reviews 4
Total Time 2 hours
- Serve immediately, in a tureen or from the pot, sprinkling each serving with herbs.
See details
MEXICAN CHICKEN SOUP RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.9
Total Time 1 hours 5 minutes
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Total Time 1 hours 5 minutes
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CREAMY CHICKEN & SWEETCORN SOUP RECIPE | BBC GOOD FOOD
Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Soup, Starter
Calories 303 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Soup, Starter
Calories 303 calories per serving
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CHICKEN CORN SOUP WITH RIVELS RECIPE: HOW TO MAKE IT
In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Bring to a boil. Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Drop dough by teaspoonfuls into boiling soup…
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Very good! Tastes like restaurant tortilla soup. I followed the recipe as is, except I put the raw chicken breasts in the crockpot and shredded the chicken later. I also omitted the tortilla strips on top. I wouldn't change a thing except I would prefer less corn in the soup.
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