Print: Velvety Chicken Corn Soup

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Prep

19 min

Cook

46 min

Servings

Difficulty

Medium

Ingredients

2 , 14 ounce
1 , 14.75 ounce
0.5 cups shredded , cooked chicken meat
0.25 teaspoons ground white pepper
salt to taste
2 tablespoons cornstarch
0.5 cups water
1 tablespoon sesame oil
1 egg white

Instructions

1 In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
2 In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
3 Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
4 Add chopped scallion to garnish, and serve hot.

Nutrition per serving

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