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.
Provided by SONA86
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
Number Of Ingredients 9
Steps:
- 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.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- 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.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CHICKEN CORN SOUP I
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
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
CHICKEN CORN SOUP
Provided by Food Network
Yield 10 servings
Number Of Ingredients 17
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.
MEXICAN CHICKEN AND CORN SOUP
This tomato-based soup is flavored with traditional Mexican spices.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, celery, garlic, chili powder, cumin and coriander and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth and 2 cups of water and bring to a boil. Reduce the heat to maintain a simmer and cook for 10 minutes. Add the chilies, corn, oregano and tomatoes and cook for another 5 minutes.
- Add the chicken and stir until heated through, remove the saucepan from the heat. Add the cilantro and lime juice. Season with salt and pepper. Serve with sour cream and/or pickled jalapenos and cilantro for topping.
SWEET CORN AND CHICKEN SOUP
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Pour 10 cups water into a big stock pot and bring to a boil over high heat. While it's coming to temp, throw in the leek, carrot, and hunk of ginger. Place the coriander and peppercorns into a small square of cheesecloth. Tie with kitchen string and add to the pot.
- Skin the chicken breasts, remove any excess fat, and throw the chicken breasts into the pot. Allow the whole lot to come to a boil, and then turn it down and simmer, covered, until the chicken is cooked and tender, 20 to 30 minutes.
- Remove the chicken and allow to cool. Strain the stock and discard the leeks, carrots, ginger, and cheesecloth sachet.
- Return the stock to medium heat. Add the creamed corn, bouillon cubes, chopped ginger, scallions, and sesame oil. Keep the soup at a gentle simmer while you remove the chicken from the bone and shred finely using a fork. (Or you can just slice it really thinly.)
- Turn up the heat to high and bring the soup to a boil. In a small bowl or measuring cup, mix the cornstarch with the water until smooth. Add half to the soup whilst stirring. Allow to boil until it's thickened to the soup consistency of your liking. (If it doesn't thicken, add the remaining slurry.)
- Turn the heat back down to medium. In another small bowl, beat the egg whites with a little water. Stir the soup in circles as you add the egg whites in a steady stream; it should form pretty white wisps on the surface of the soup.
- Add the shredded chicken and rice vinegar. Cook for 5 minutes, allowing everything to warm through. Taste for seasoning. Serve with a splash of soy sauce and some of the reserved scallion greens.
EASY CHINESE CHICKEN AND CORN SOUP
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
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
BEST PENNSYLVANIA DUTCH CHICKEN CORN SOUP
This is a classic favorite! A Pennsylvania Dutch chicken corn soup - complete with rivels (for anyone who doesn't know what rivels are, they are little dumplings). Garnish with chopped fresh parsley.
Provided by Doreen
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 11
Steps:
- In a large pot over medium heat, combine chicken, water, onions, celery, salt, nutmeg and pepper. Bring to a boil, then reduce heat and simmer 2 hours, adding water as needed, until chicken is very tender. Remove the chicken from the soup. Refrigerate chicken and soup.
- When fat solidifies on surface of soup, remove from refrigerator and remove fat. Remaining soup should equal about 2 1/2 quarts.
- Remove corn from cobs by splitting kernels lengthwise with a sharp knife and scraping corn from cob. Combine soup and corn in a large pot over medium heat and bring to a boil. Reduce heat and simmer until corn is tender, 10 to 15 minutes.
- Meanwhile, place two of the eggs in a small saucepan and cover with cold water. Bring to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Set aside.
- Chop cooled chicken meat and add to soup.
- In a medium bowl, beat remaining egg until light in color. Beat in flour and milk until smooth. Drop batter by partial spoonfuls into hot broth to make small (1/4 -1/2 inch round) dumplings. Cook, stirring constantly, for 2 to 5 minutes, until dumplings hold their shape and float to the surface. Stir in reserved cooked egg.
Nutrition Facts : Calories 436.8 calories, Carbohydrate 30.6 g, Cholesterol 146.9 mg, Fat 18.7 g, Fiber 3 g, Protein 37.5 g, SaturatedFat 5.2 g, Sodium 1576.1 mg, Sugar 4.6 g
CORN AND CHICKEN SOUP
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
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
ROASTED CORN SOUP WITH CHICKEN
This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.
Provided by kbfish
Categories Mexican
Time 40m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill chicken breast and chop in to small bite size pieces.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
- Add chopped chicken and heat through.
- To serve, ladle soup into bowls.
- If enchilada sauce is need for chicken enchiladas, blend the ingredients.
Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7
CHEESY CHICKEN CORN SOUP
This soup is always well-received at potlucks and other get-togethers. No one can believe how easy it is to make.-Joyce Isenburger, Spring, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 9 servings (about 2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the broth, tomatoes, chicken, corn, 1 cup water, onion and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the corn is tender. , Combine the flour and remaining water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the cheese until melted.
Nutrition Facts : Calories 291 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 934mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein.
CHICKEN AND BABY CORN SOUP
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
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
AMISH CHICKEN CORN SOUP
Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals-one reason why soups are my favorite thing to make. -Beverly Hoffman, Sandy Lake, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings (about 4 quarts).
Number Of Ingredients 11
Steps:
- Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.
Nutrition Facts : Calories 201 calories, Fat 6g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 697mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
CREAMED CHICKEN AND CORN SOUP
got this recipe from BHG.com over the weekend and made it last night (a double batch to freeze for another meal) BUT it is gone! The family loved it!!!!! I forgot to add the bacon but it didn't seem to matter. The only thing is you might want to add more chicken maybe a 1 lb.
Provided by Trish 1915
Categories Chowders
Time 7h5m
Yield 1 cup, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Directions.
- 1. In a 3-1/2- or 4-quart slow cooker, combine chicken, chicken soup, cream-style corn, chicken broth, carrot, onion, frozen corn, celery, and water.
- 2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4hours.
- 3. Remove chicken from cooker; cool slightly. Chop chicken; stir chopped chicken into soup in cooker. Sprinkle each serving with bacon.
More about "corn and chicken soup recipes"
CHINESE CORN SOUP WITH CHICKEN - RECIPETIN EATS
From recipetineats.com
CHICKEN SWEET CORN SOUP - HEALTHY, QUICK & EASY - MUMMY IS …
From mummyiscooking.com
CREAMY CHICKEN AND CORN SOUP RECIPE | GOOD FOOD
From goodfood.com.au
CREAMED CHICKEN AND CORN SOUP | BETTER HOMES & GARDENS
From bhg.com
CHINESE CHICKEN AND CORN SOUP RECIPE RECIPE | GOOD FOOD
From goodfood.com.au
CHICKEN AND CORN SOUP | THE HEART FOUNDATION
From heartfoundation.org.au
LANCASTER CHICKEN CORN SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHINESE CORN AND CHICKEN SOUP | COOK'S ILLUSTRATED
From cooksillustrated.com
HOW TO MAKE CHICKEN AND CORN SOUP IN FOUR SIMPLE STEPS
From tasteasianfood.com
20 MINUTE CHICKEN & CORN SOUP - BAKE PLAY SMILE
From bakeplaysmile.com
CHICKEN & CORN SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
CHICKEN AND SWEET CORN SOUP - GIMME SOME OVEN
From gimmesomeoven.com
CHICKEN, CORN AND NOODLE SOUP | 30 MINUTE RECIPE - BAKE PLAY …
From bakeplaysmile.com
10 BEST QUICK EASY CHICKEN CORN SOUP RECIPES | YUMMLY
MEXICAN CHICKEN CORN SOUP - MADE IN 20 MINUTES! | LIL' LUNA
From lilluna.com
AUTHENTIC CHINESE CHICKEN AND SWEET CORN SOUP - JUSTSOYUM
From justsoyum.com
CREAMY CHICKEN AND CORN SOUP - READER'S DIGEST
From readersdigest.ca
10 BEST CHICKEN CORN AND RICE SOUP RECIPES | YUMMLY
From yummly.com
TOP 47 EASY CHICKEN AND CORN RECIPE RECIPES
From tprecipes.com
SLOW COOKER CREAMY CHICKEN AND CORN SOUP
From sweetsavoryandsteph.com
ZESTY CORN SOUP WITH CHICKEN RECIPE | REAL SIMPLE
From realsimple.com
EASY CHICKEN & CORN SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
10 BEST CHICKEN CORN SOUP CROCK POT RECIPES | YUMMLY
From yummly.com
CHICKEN CORN SOUP {BEST MAKE AHEAD MEAL} | LIL' LUNA
From lilluna.com
LUSCIOUS CREAMY CHICKEN CORN SOUP RECIPE - TANTALISE MY TASTE …
From tantalisemytastebuds.com
CHICKEN AND SWEETCORN SOUP - RECIPE DETAILS
From bread.mine.nu
CORN AND CHICKEN SOUP - CHICKEN SOUP RECIPES
From worldrecipes.org
CHICKEN CORN SOUP - KAWALING PINOY
From kawalingpinoy.com
SPEEDY CHICKEN NOODLE SOUP RECIPE | WOOLWORTHS
From woolworths.com.au
EASY CHICKEN CORN SOUP RECIPE - MONTANA HOMESTEADER
From montanahomesteader.com
CHICKEN AND CORN SOUP RECIPE | MYRECIPES
From myrecipes.com
ROASTED CORN AND CHICKEN SOUP RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
CHICKEN AND SWEETCORN SOUP RECIPE - BBC FOOD
From bbc.co.uk
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 »
You'll also love