Chinese Chicken and Corn Soup
photo by Chef floWer
- 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
- Saute or poach chicken breasts, cool, chop, set aside.
- Saute in same pan, celery and onion in 1 Tbl. butter til tender.
- In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
- Bring to a boil, lower heat and simmer 5 minutes.
- Drizzle in beaten eggs, stirring briskly, til it shreds.
- Stir in corn, heat through.
- Add salt and pepper to taste.
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Reviews
-
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:)
Tweaks
-
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:)
RECIPE SUBMITTED BY
Wildflour
Forked River, 0
Hello! Former caterer and restaurant owner taking life slower now and just enjoying photographing my food creations and blogging them! Pop on over to my blog to see over 800 of my recipes at Wildflour's Cottage Kitchen @ wildflourskitchen.com !