EASY CHICKEN CORN SOUP RECIPE 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

EASY CHICKEN CORN CHOWDER RECIPE: HOW TO MAKE IT

Easy Chicken Corn Chowder Recipe: How to Make It image

When I haven’t planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon—it’s still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories Dinner Lunch

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, FatContent 18g fat (7g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 1252mg sodium, CarbohydrateContent 51g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 31g protein.

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