Low Cal Chinese Chicken Corn Soup Recipes

LOW CAL CHINESE CHICKEN CORN SOUP

Steps:

• Combine chicken broth, corn and chicken in large saucepan.
• Bring mixture to a boil over medium heat, stirring occasionally.
• Blend cornstarch with cold water and add to soup.
• Continue cooking, uncovered, for 3 minutes.
• Beat egg whites until foamy; stir into soup. Reduce heat and cook until foam is gone. Garnish with parsley. Serve hot.

EASY CHINESE CHICKEN AND CORN SOUP

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.

KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)

Steps:

• Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
• Heat stock & next 5 ingredients.
• Add chicken mixture & bring to a boil.
• Add cornstarch mixed with 1/4 cup water.
• Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.