Chicken and corn soup

Votes: 1

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 315, total fat 6 G., saturated fats 1 G., proteins 27 G., carbohydrates 42 G., fiber 6 G., cholesterol 66 mg, sodium 967 mg, sugar 6 G.

Despite its thick consistency and rich flavor, this soup smells like summer! Made with lean chicken breast and canned creamed corn, it's pleasantly sweet, with fragrant notes of spices and ginger. When the soup is almost ready, slowly pour in the thinned egg white, which will quickly turn into noodles in the boiling water. Serve drizzled with soy sauce and sprinkled with green onions.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 leek, cut in half and washed thoroughly
1 carrot, cut in half
7 cm fresh ginger root
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 bone-in chicken breasts, skin on
3 cans of 400g canned creamed corn
2 chicken bouillon cubes, crumbled
3 tablespoons finely chopped fresh ginger
4 green onions, thinly sliced + some extra greens for serving
1 tsp. sesame oil
1/4 cup cornstarch
1/4 cup cold water
2 egg whites
1 tsp. rice vinegar
Soy sauce for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken breasts, corn, leeks, carrot, ginger root, rice vinegar

Cooking the dish according to the recipe:

Pour 10 cups of water into a large saucepan and bring to a boil over high heat. While the broth is heating, add the leek, carrot, and slice of ginger. Place the coriander and peppercorns in a small square of cheesecloth. Tie with string and add to the saucepan.
Remove the skin from the chicken breasts, trim off any excess fat, and add them to the pan. Bring the water to a boil, then reduce the heat and simmer, covered, until the chicken is tender, 20-30 minutes.

Remove the chicken from the broth and let it cool. Strain the broth and discard the leek, carrot, ginger, and cheesecloth.
Return the broth to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, green onions, and sesame oil. Keep the soup on low heat while you remove the chicken from the bones and shred it with a fork. Alternatively, you can simply slice the meat thinly.
Increase the heat to high and bring the soup to a boil. In a small bowl or measuring cup, whisk together the cornstarch and water until smooth. Add half the cornstarch mixture to the soup, stirring. Let it simmer until the soup thickens. If it hasn't thickened, add the remaining cornstarch mixture.
Reduce heat to medium. In another small bowl, whisk the egg whites with a small amount of water. Stirring the soup in a circular motion, add the egg whites in a steady stream; beautiful white streaks should form on the surface of the soup.
Add the shredded chicken and rice vinegar. Cook for 5 minutes to heat through. Taste. Serve the soup drizzled with soy sauce and sprinkled with the remaining green onions.

Categories:

recipe / Calorie content of prepared meals / Comfort food / Summer dishes / Dinner / Soups / Meat soups / Food Network - recipes