Best Easy Chinese Chicken And Corn Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

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

2 cups (500ml) chicken or vegetable broth/stock
1 can (16oz/420g) creamed corn
1 tsp soy sauce ((all purpose or light))
1 tbsp Chinese cooking wine (OR Mirin or Dry Sherry (can omit))
1 tsp ginger (, minced or finely chopped)
1 garlic clove (, minced or finely chopped)
1 tsp cornflour / cornstarch (, mixed with a splash of cold water)
1 egg (, whisked)
1 cup shredded cooked chicken
Salt and white pepper (, to taste)
3 tbsp sliced scallions / shallots ((optional))

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

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!

Provided by SUCCESSION

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 15m

Yield 4

Number Of Ingredients 5

1 (15 ounce) can cream style corn
1 (14.5 ounce) can low-sodium chicken broth
1 egg, beaten
1 tablespoon cornstarch
2 tablespoons water

Steps:

  • In a saucepan, combine the cream style corn and chicken broth. Bring to a boil over medium-high heat. In a small bowl or cup, mix together the cornstarch and water; pour into the boiling corn soup, and continue cooking for about 2 minutes, or until thickened. Gradually add the beaten egg while stirring the soup. Remove from heat and serve.

Nutrition Facts : Calories 120.8 calories, Carbohydrate 24.1 g, Cholesterol 48.2 mg, Fat 1.9 g, Fiber 1.5 g, Protein 5 g, SaturatedFat 0.6 g, Sodium 409 mg, Sugar 4.3 g

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by WaterMelon

Categories     Chicken

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (420 g) can creamed corn (14 3/4 oz)
1 chicken stock cube, crumbled
1 teaspoon Chinese five spice powder
1 -2 chili, chopped (optional)
1 tablespoon cornstarch, mixed with
1 tablespoon cold water, to make a slurry
3 spring onions, chopped (scallion)
100 g cooked chicken, chopped (4 oz, leftover or from a roast etc)
1 large egg, beaten
sesame oil

Steps:

  • Place the canned corn, 500ml (slightly more than 2 cups) of water and the crumbled chicken stock cube in a large pan over medium heat.
  • Sprinkle in the five-spice powder and chillies; mix everything together with wooden spoon/spatula, then bring to boil.
  • Stir in cornstarch mixture, continue stirring until soup thickens.
  • Add chopped scallions (reserving a few TB) and chicken, continue to cook for several minutes.
  • Turn down the heat to a gentle simmer, slowly drizzle in the beaten egg, stirring the soup continuously.
  • Ladle soup into serving bowls, top with remaining chopped scallions and drizzle with a little sesame oil; serve immediately.

Nutrition Facts : Calories 149.3, Fat 3.4, SaturatedFat 0.9, Cholesterol 71.8, Sodium 625.6, Carbohydrate 22.1, Fiber 1.6, Sugar 3.8, Protein 10

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by dale7793

Categories     Chicken

Time P1DT1h

Yield 8 serving(s)

Number Of Ingredients 10

4 liters cold water
3 garlic cloves, crushed
2 bay leaves
1 whole chicken, cut into pieces to fit pot
1 tablespoon chicken stock powder
2 (440 g) cans creamed corn
2 (420 g) cans corn kernels (or use frozen corn kernels)
2 tablespoons cornflour
5 eggs
4 spring onions, sliced

Steps:

  • Place water, garlic, bay leaves and chicken into a large pot.
  • Bring to the boil, simmer uncovered for 40 minutes.
  • Skim any scum from surface as it cooks.
  • Remove chicken and remove the meat from the bones.
  • Discard the skin and bones.
  • Remove bay leaves.
  • Shred the chicken into small pieces and add back to the stock.
  • Refrigerate the pot of chicken and stock overnight.
  • Next day, remove all of the fat from the top of the stock and throw it away.
  • Reheat stock and add the stock powder, corn kernels, creamed corn and salt and pepper to taste.
  • Bring to boil.
  • Put a little water into a cup and mix in the cornflour to a thin paste, then whisk paste into soup.
  • Beat eggs in a small bowl.
  • Pour slowly into hot soup, stirring with a pair of chopsticks, to form thin strands of egg.
  • Serve soup garnished with the sliced spring onion.

Nutrition Facts : Calories 681.3, Fat 31.6, SaturatedFat 8.9, Cholesterol 238.2, Sodium 503.3, Carbohydrate 66.5, Fiber 6.8, Sugar 3.9, Protein 41.2

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

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

EASY CHINESE CORN SOUP



Easy Chinese Corn Soup image

You won't even bother ordering this soup from a Chinese restaurant anymore, this is so easy to make and very good! For a thicker soup use more cornstarch, I like to add in some sesame oil also and if I am serving this to guests I also add in a few drops of yellow food colouring for a nicer presentation.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

2 (15 ounce) cans cream-style corn
2 (14 1/2 ounce) cans low sodium chicken broth
2 eggs, beaten
2 tablespoons cornstarch
1/4 cup water
1 (10 ounce) can corn niblets, drained (optional) or 1 cup frozen corn kernel (optional)
salt and black pepper

Steps:

  • In a saucepan combine the creamed corn and broth; bring to a boil over medium-high heat.
  • In a small bowl or cup whisk the cornstarch and water; add to the simmering corn soup and continue to cook for about 2 minutes or until thickened.
  • Gradually add the beaten eggs while stirring or whisking the soup constantly.
  • Add in the corn niblets (if using) and heat though.
  • Season with salt and pepper.
  • Serve and enjoy!

Nutrition Facts : Calories 158.1, Fat 3, SaturatedFat 0.9, Cholesterol 62, Sodium 469.7, Carbohydrate 29.9, Fiber 1.7, Sugar 4.8, Protein 7.3

CHICKEN CORN SOUP I



Chicken Corn Soup I image

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

1 (4 pound) chicken
1 onion, chopped
4 quarts water
1 (10 ounce) package frozen whole kernel corn
½ cup chopped celery
salt and pepper to taste
1 cup all-purpose flour
1 pinch salt
1 egg
¼ cup milk
2 hard-cooked eggs, chopped

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

CHINESE CHICKEN AND CORN SOUP



Chinese Chicken and Corn Soup image

Make and share this Chinese Chicken and Corn Soup recipe from Food.com.

Provided by Wildflour

Categories     Stocks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, cooked and finely diced
1 celery rib, chopped
1 small onion, chopped
1 tablespoon butter
1 (32 ounce) box chicken broth or 4 cups stock
2 cups chicken bouillon
1 tablespoon fresh parsley, chopped
1 (14 1/2 ounce) can cream-style corn
2 large eggs, beaten
salt and pepper

Steps:

  • Saute or poach chicken breasts, cool, chop, set aside.
  • Saute in same pan, celery and onion in 1 Tbl. butter til tender.
  • In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
  • Bring to a boil, lower heat and simmer 5 minutes.
  • Drizzle in beaten eggs, stirring briskly, til it shreds.
  • Stir in corn, heat through.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 255.3, Fat 8.9, SaturatedFat 3.5, Cholesterol 138.4, Sodium 1661.5, Carbohydrate 22.1, Fiber 1.7, Sugar 5.4, Protein 23

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #soups-stews     #eggs-dairy     #poultry     #asian     #chinese     #easy     #eggs     #chicken     #meat     #chicken-breasts

Related Topics