Kathy 1 Chicken Corn Soup Zwt Asia Recipes
CHINESE CHICKEN AND CORN SOUP
Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken. Watch the cooking videoto see how this is made without using a chopping board!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 10m
Number Of Ingredients 11
Steps:
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in "ribbons" throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
Nutrition Facts : ServingSize 406 g, Calories 360 kcal, Carbohydrate 37.3 g, Protein 31.7 g, Fat 11.8 g, SaturatedFat 1.4 g, Cholesterol 136 mg, Sodium 744 mg, Sugar 14.7 g
KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)
My sister, Kathy, gained her Asian cooking expertise 1st-hand when she, her DH & her in-laws lived in Taiwan for a time. This is the 1st of several recipes she considers her favorites. Her source for this so tasty & easy to fix soup was "Wei-Chuan Cookbook" by Huang Su Huei.
Provided by twissis
Categories Poultry
Time 20m
Yield 8 1 cup servings, 8 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
- Heat stock & next 5 ingredients.
- Add chicken mixture & bring to a boil.
- Add cornstarch mixed with 1/4 cup water.
- Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.
Nutrition Facts : Calories 159.8, Fat 4, SaturatedFat 1, Cholesterol 14.5, Sodium 1051, Carbohydrate 21.8, Fiber 0.8, Sugar 5, Protein 10
CHICKEN CORN SOUP WITH RIVELS
This is an old Mennonite recipe that I have had for years. It is very tasty and comforting in those long cold winter months! Cook time is approximate, depending on how long it takes for your chicken to get tender, which of course depends on whether you use chicken pieces or an old hen!!
Provided by MarieRynr
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
- Remove chicken from broth.
- Discard skin and cut meat into bite size pieces.
- Put back into broth.
- Add everything else except for chopped egg and parsley.
- Bring to a boil.
- Cook for 15 minutes until vegetables are soft, while you make the rivels.
- Make the rivels by rubbing flour and egg together into crumbs.
- Add milk if necessary.
- Should be dry and crumbly.
- Drop into boiling soup, stirring to prevent clumping.
- Cover and simmer for 7 minutes.
- Add chopped egg and parsley.
- Serve and pass cream to be poured into soup.
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.
Provided by ChamoritaMomma
Categories Chowders
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 627.4, Fat 39.5, SaturatedFat 27.7, Cholesterol 87.2, Sodium 1530.9, Carbohydrate 48.9, Fiber 7.4, Sugar 14.9, Protein 27.1
CHICKEN CORN SOUP
This recipe is from Marsha Adams' book, "Cooking From Quilt Country". It was given to me from a poster on another board, cheezz, who is a fantastic cook. It freezes well, so you might want to make a double batch and freeze half of it. To reheat, thaw in fridge overnight, and gently reheat it until very hot, but not boiling. I would add some cooked rice when you add the chicken or some chopped cooked potatoes to make a really hearty meal. Serve with some hot bread and a green salad.
Provided by dawnie2u
Categories Chowders
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
- Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
- Add the broth, and whisk until smooth, raising the heat a bit.
- Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
- Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
- pieces.
Nutrition Facts : Calories 285.3, Fat 15.5, SaturatedFat 8.6, Cholesterol 62.1, Sodium 617.2, Carbohydrate 24, Fiber 1.8, Sugar 4, Protein 14.6
CHICKEN AND CORN SOUP
Make and share this Chicken and Corn Soup recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
- Reserve 3 cups of the strained chicken stock.
- Remove meat from the bones, discard skin; chop meat into small pieces.
- Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
- Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
- Remove from heat, whisk in lightly beaten egg.
Nutrition Facts : Calories 213.2, Fat 8.8, SaturatedFat 2.5, Cholesterol 86, Sodium 528.2, Carbohydrate 23.6, Fiber 1.7, Sugar 4.5, Protein 12.4
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