CHICKEN SOUP RECIPE CHINESE RECIPES

Name: Easy Chinese Chicken and Corn Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 6 cups chicken stock; 1 large chicken breast fillet (boneless); 300 g canned corn kernels; 300 g canned creamed corn; 1 tablespoon cornflour (cornstarch); 2 tablespoons light soy sauce; 2 eggs (beaten); 2 scallions (finely sliced) or 2 green onions (finely sliced)

EASY CHINESE CHICKEN AND CORN SOUP RECIPE - FOOD.COM

Easy Chinese Chicken and Corn Soup Recipe - Food.com image

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

Ingredients

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

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

ASIAN CHICKEN NOODLE SOUP RECIPE | FOOD NETWORK

Asian Chicken Noodle Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

4 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon dark sesame oil, plus 1 teaspoon
1 clove garlic, minced
2 tablespoons minced fresh ginger
1 tablespoon sugar
4 tablespoons rice vinegar
1/2 teaspoon Vietnamese chile paste
8 cups chicken broth
12 ounces boneless, skinless chicken breast, cut crosswise into thin strips
4 cups chopped Chinese vegetables or Napa cabbage
1 (5-ounce) package rice noodles, prepared according to packing directions
1/2 cup chopped fresh cilantro leaves
6 scallions, thinly sliced on the bias

Steps:

Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

Nutrition Facts : Calories 184 calorie, FatContent 2 grams, SaturatedFatContent 0.4 grams, CarbohydrateContent 21 grams, FiberContent 1 grams, ProteinContent 18 grams

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