Chicken And Baby Corn Soup Recipes

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CHICKEN AND BABY CORN SOUP



Chicken and Baby Corn Soup image

This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.

Provided by Amayzng30

Categories     Clear Soup

Time 32m

Yield 4 serving(s)

Number Of Ingredients 14

1 (6 ounce) boneless skinless chicken breasts
2 tablespoons canola oil
5 scallions, thinly sliced
1 red bell pepper, chopped
2 garlic cloves, crushed
4 1/2 ounces baby corn, sliced (canned)
7 ounces corn kernels (canned)
4 cups chicken broth
2 tablespoons dry sherry
2 teaspoons cornstarch
1 teaspoon hot sauce, such as Cholula
1/4 teaspoon saffron
2 tomatoes, diced
2 tablespoons cilantro, finely chopped

Steps:

  • Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
  • In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
  • Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
  • Add the baby corn and stock and bring to a boil. Cook 3 minutes.
  • Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
  • Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
  • Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.

Nutrition Facts : Calories 288.8, Fat 9.9, SaturatedFat 1.2, Cholesterol 24.7, Sodium 838, Carbohydrate 27.6, Fiber 4, Sugar 5.3, Protein 18.6

CHICKEN CORN SOUP



Chicken Corn Soup image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 17

1 (5 pound) stewing chicken,
1 large onion studded with 2 whole cloves
1 large carrot
2 outside green celery stalks
3 tablespoons chopped fresh lovage leaves
1/2 lemon in large pieces
1/2 teaspoon ground saffron
12 ears of fresh corn
3/4 cup fresh celery and leaves, chopped
Salt and pepper, to taste
1 1/2 tablespoons fresh parsley, minced
2 large whole chicken breasts
Rivels
3/4 cup unbleached flour
Pinch salt, or to taste
1 large egg
1 tablespoon water (mineral or plain seltzer)

Steps:

  • Cook the chicken slowly in 4 quarts of water (or to cover) for 1 hour. Add the vegetables and cook for another 1 hour, then add the lovage and lemon and continue to cook slowly until the chicken is very tender and falls away from the bones. The broth should never boil.
  • Strain the stock. Discard the vegetables, herbs and lemon. At this point the stewing chicken has lost its nutrients and taste, discard it.
  • Return the stock to the pot and add the saffron. Cut the kernels from the ears of corn. It is important to get the most "milk" from the corn, so cut the corn with a sharp knife (not too close to the cob) and go back over the cob with the flat of the knife to release the "milk". Add the corn to the broth and saffron. Add the celery. Season with salt and pepper to taste. Add parsley and simmer until the celery is tender.
  • Break 6 of the cobs in half and cover with water. Add 2 whole chicken breasts and simmer with the cobs until the meat is tender, about 30 minutes. Remove the breast and strain the "cob water" into the soup. Remove the skin and bone from the chicken breasts. Cut into bite sized pieces and add to the soup. Correct the seasoning if necessary. Add the rivels to the simmering soup and cook until they are tender.
  • Sift the flour into a bowl with the salt. Make a well in the center. Whisk the eggs until light colored and add the water. Pour this into the well and stir to form a stiff dough. Break off piece of dough and dip into flour. Shape in hand into tiny strings of dough. Spread the crumbs on a cookie sheet or clean cloth to dry.

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

CORN AND CHICKEN SOUP



Corn and Chicken Soup image

Sprinkle with chopped parsley or chives.

Provided by Morris

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

Time 1h

Yield 4

Number Of Ingredients 9

1 (2 to 3 pound) whole chicken, skin removed and cut into pieces
1 onion, chopped
1 carrot, peeled and sliced
1 stalk celery, chopped
6 black peppercorns
1 bay leaf
salt and pepper to taste
1 quart water, or as needed
1 (8 ounce) can creamed corn

Steps:

  • In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
  • Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 15.5 g, Cholesterol 124.5 mg, Fat 20.4 g, Fiber 2 g, Protein 41.1 g, SaturatedFat 5.7 g, Sodium 291.3 mg, Sugar 3.8 g

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

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