If you don’t know already I love soup…of any kind…especially during the cooler weather. Just about every day we have one kind of soup or another and today we had Chinese Chicken Corn Soup.
Chicken is a great leftover to use in soup… and guess what…that’s exactly what’s on hand to use as my protein. What’s also great about the Chinese Chicken Corn soup is that it is a very quick soup to pull together…sometimes quickies can be good:-}
I never buy creamed corn…if I need creamed corn, pour a can of corn with liquid in food processor, an pulse for a few seconds.
This comes together in a matter of minutes…
You will be surprised how good this is!
Chinese Chicken Corn Soup
Serves 4, or (two with a big eater like Mr. C)
3 cups homemade chicken stock
1 Tbsp grated fresh ginger (buy large ginger root and freeze, and grate without peeling)
1 can 8 oz creamed corn or make you own from whole corn
1 cups skinned, diced and cooked chicken
1 Tbsp cornstarch
2 Tbsp cold water
2 egg whites
2 Tbsp of fresh parsley or cilantro
Combine the stock, corn and chicken pieces and grated ginger in a large saucepan. Bring mixture to a boil over medium heat, stirring occasionally. Whisk together the cornstarch and cold water, then add it to the soup. Continue cooking for 3 minutes.
Beat the egg whites until foamy, stir into soup. Reduce heat to a simmer and cook until foamy. Ladle soup into individual bowls and garnish with parsley or cilantro.