SWEET CORN AND CHICKEN SOUP
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
- Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
- Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
- Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
- Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
- Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
- Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.
CHICKEN AND SWEETCORN SOUP
This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast. Use fresh stock instead of stock cubes if you like. Each serving provides 124 kcal, 11g protein, 11g carbohydrates (of which 3.5g sugars), 3.5g fat (of which 1g saturates), 1.5g fibre and 1.7g salt.
Provided by Justine Pattison
Categories Light meals & snacks
Yield Serves 4
Number Of Ingredients 8
Steps:
- Put the stock cubes in a large saucepan and pour in 900ml/1⅔ pints water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and chicken and simmer gently for 3 minutes, stirring regularly.
- Mix the cornflour with 3 tablespoons cold water in a small bowl. Stir the spring onions and the cornflour mixture into the stock and cook, stirring constantly, for 3-4 minutes, or until thickened. Season to taste with pepper. Remove the pan from the heat.
- Pour the beaten egg over the hot soup and very lightly stir with a fork to distribute the egg strands. Ladle the soup into warmed bowls and scatter with parsley, if using.
Nutrition Facts : Calories 124kcal, Carbohydrate 11g, Fat 3.5g, Fiber 1.5g, Protein 11g, SaturatedFat 1g, Sugar 3.5g
CHICKEN & SWEET CORN SOUP
This is wonderful, delicious and warming for a cold winter's night and the best is .....it's so quick and easy. I use reduced salt chicken stock and season myself if needed, but have posted recipe as written. I have also made this recipe using the microwave using pre cooked chicken adding the chicken with step 2.
Provided by Tisme
Categories Chicken
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken stock and ginger in a large saucepan. Bring to the boil and reduce to a simmer. Add chicken breasts to saucepan and cook for 6 minutes, or until cooked through. Remove chicken and allow to cool slightly before shredding.
- Add creamed corn and soy sauce to chicken stock. Heat through and stir in shredded chicken, eggwhites and spring onions. Cook a further minute and serve immediately.
Nutrition Facts : Calories 317.2, Fat 6.6, SaturatedFat 1.6, Cholesterol 83.1, Sodium 1073, Carbohydrate 29.3, Fiber 1.7, Sugar 7.9, Protein 35.8
CHICKEN AND SWEET CORN SOUP
I've been working on this recipe for a while. I wanted it to taste like the one you get from Chinese restaurants. So after a few months of adding ingredients I think I've nailed it on the head. It tastes just like the one from an authentic Chinese restaurant.
Provided by Chef Shez
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in a large saucepan. Add the spring onions,ginger and cook until softened. Add the corn kernels, chicken stock, rice wine and soy sauce. Bring to the boil, slowly. Reduce heat and simmer for 10 minutes Add the shredded chicken.
- In a small bowl, blend the cornflour with 6 tbs of cold water or stock. Add to the soup with the sesame oil, stirring until thickened slightly.
- Stir in creamed corn and simmer for 2-3 minutes Add beaten egg slowly, whilst stirring the soup then take it off the heat.
- Serve hot with toast if preferred.
Nutrition Facts : Calories 616.5, Fat 14.5, SaturatedFat 3.1, Cholesterol 56.9, Sodium 1492.3, Carbohydrate 105, Fiber 8.9, Sugar 12.9, Protein 29.3
CHICKEN & SWEETCORN SOUP
popular chicken and sweetcorn soup - originally from the southwest of China.
Provided by sweetunique
Time 1h
Yield Serves 2
Number Of Ingredients 12
Steps:
- Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
- 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
- eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.
CHICKEN CORN SOUP I
A real Pennsylvania Dutch favorite! I have made this several times over the years.
Provided by Teresa
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
- Cut corn from cobs if using fresh corn.
- Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
- In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
- Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 14.2 g, Cholesterol 117.6 mg, Fat 12.4 g, Fiber 1.1 g, Protein 24.7 g, SaturatedFat 3.5 g, Sodium 90 mg, Sugar 0.9 g
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