Libbys Easy Chicken And Corn Soup Food

EASY CHINESE CHICKEN AND CORN SOUP

Easy Chinese Chicken and Corn Soup image

a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine in The Age newspaper.

Provided by CharlieNZ

Categories Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups chicken stock
1 large chicken breast fillet (boneless)
300 g canned corn kernels
300 g canned creamed corn
1 tablespoon cornflour (cornstarch)
2 tablespoons light soy sauce
2 eggs (beaten)
2 scallions (finely sliced) or 2 green onions (finely sliced)

Steps:

Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes.
Remove chicken breast from the stock and leave to cool for a few minutes then shred.
Add corn to stock and bring to the boil over a medium heat.
Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
Add shredded chicken to soup.
Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
Serve topped with the sliced spring onions and enjoy!
NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.

Nutrition Facts : Calories 294.5, Fat 7.9, SaturatedFat 2.1, Cholesterol 103.8, Sodium 1510.4, Carbohydrate 42.9, Fiber 2.8, Sugar 10.3, Protein 16.7

LIBBY'S EASY CHICKEN AND CORN SOUP

Libby's Easy Chicken and Corn Soup image

I found this recipe on the side of a Libby's whole kernel corn can. It sounds yummy, but I'll probably never make it myself because my family doesn't eat chilies. I figured I might not be able to enjoy this recipe, but someone else might!

Provided by LisaA

Categories Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (15 1/4 ounce) can sweet whole kernel corn, drained
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (4 1/2 ounce) can diced mild green chilies, undrained
1 (10 ounce) can chicken breasts, drained
salt and pepper
1 cup coarsely crumbled tortilla chips

Steps:

In medium saucepan, bring broth, tomatoes, and chillies to a boil.
Stir in corn and reduce heat, simmer 2 minutes.
Add chicken and simmer 1 minute untill heated through.
Salt and pepper to taste.
Spoon in to serving bowls, sprinkle tortilla chips over top.

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