Chinese Chicken and Corn Soup

Submitted by Wildflour

"Simple, easy and deliciuos! Perfect for lunch on a cold fall or winter day!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 2 boneless skinless chicken breasts, cooked and finely diced
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 tablespoon butter
• 1 (32 ounce) box chicken broth or 4 cups stock
• 2 cups chicken bouillon
• 1 tablespoon fresh parsley, chopped
• 1 (14 1/2 ounce) can cream-style corn
• 2 large eggs, beaten
• salt and pepper

directions

1. Saute or poach chicken breasts, cool, chop, set aside.
2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
4. Bring to a boil, lower heat and simmer 5 minutes.
5. Drizzle in beaten eggs, stirring briskly, til it shreds.
6. Stir in corn, heat through.
7. Add salt and pepper to taste.

Reviews

[Chef floWer]

Delicious! This made a great dinner and perfect for the cold weather we are having. I kept to the recipe except I didn't use egg because I don't eat egg. The soup was very tasty and everyone enjoyed it. Thank you Wildflour - *Made for Zaar World Tour 4*

 

[twoundersix]

Although not quite authentic, this soup was a good substitute when you don't have all the traditional ingredients. I made the stock with chicken carcases and used the meat off the bones instead of breast fillets. Instead of parsley I used finely sliced scallions. This was an econonical and tasty meal which the kids really enjoyed. Thankyou:)