Velvet Chicken and Corn Soup
Ready In: 30 mins
Serves: 4
Ingredients
- 2 cups water
- 1⁄2 , a boneless skinless chicken breast, minced
- 1⁄3 cup minced water chestnut
- 4 cups chicken stock
- 2 (14 1/2ounce) cans cream-style corn
- 1⁄2 teaspoon salt, plus more to taste
- 1⁄4 teaspoon sugar
- 2 tablespoons cornstarch
- 1⁄4 cup cold water
- 2 large egg whites
- 1⁄4 cup frozen baby green pea, thawed
Directions
- Bring water to a boil in medium saucepan over high heat.
- Add chicken and water chestnuts.
- Stir until chicken turns white, about 10 seconds.
- Drain the chicken and water chestnuts in a large, fine mesh strainer.
- In a large pot, bring chicken stock to a boil.
- Add corn, salt and sugar.
- Stir and return to a boil.
- Dissolve cornstarch in 1/4 cup of cold water in small bowl.
- Beat egg whites in small bowl until foamy.
- Add chicken mix to the stock.
- Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
- Drizzle egg whites into soup in such a way the whites turn into strands.
- Add peas and season with more salt, if desired.
- Serve immediately.
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