Chicken Corn Soup

"This is a recipe from "A Taste of Guam", a cookbook written be a local Guamanian, Paula Quinene. Just thought I would share."
 
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photo by ChamoritaMomma photo by ChamoritaMomma
photo by ChamoritaMomma
photo by ChamoritaMomma photo by ChamoritaMomma
Ready In:
45mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
  • Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
  • Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
  • Serve.

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Reviews

  1. Chicken Corn Soup is definitely a family favorite for us, and we especially love this recipe. I've used chicken breasts before in the soup, but chicken thighs are the way to go. It makes such a big difference. The mushroom soup is a great addition, as well! Thank you for sharing - I don't currently have this cook book, but hopefully will soon.
     
  2. This is one of my family's favorite recipes! I have never made it with the cream of mushroom soup and flour, but that sounds like a great addition. We even have that cookbook, I have just never used a recipe for this; we make it so much ;) Will be trying this version soon!
     
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Just an Island girl with a passion for food and cooking!
 
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