Made with homemade chicken broth, this is a "thin" soup, designed to take the place of a beverage at the dinner table. You can thicken it by mixing in two eggs or two egg whites before serving.
Serves 4 to 6
Serves 4 to 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 5 3/4 cups homemade chicken stock, divided (see directions for chicken stock recipe)
- 6 ounces chicken meat
- 1 can (14 to 16 ounces) creamed corn
- a few drops sesame oil
- Salt and pepper, to taste
- 1 green onion, cleaned and finely chopped
Preparation:
Prepare the Homemade Chicken Stock. If not using the stock immediately, let cool, and then store in a plastic container in the refrigerator or the freezer.
Mix the chopped chicken with 1/4 cup of the chicken stock. Stir in the canned cream corn.
Bring the remaining chicken stock to a boil. Stir in the chopped chicken and corn mixture. Return to a boil and cook until the chicken turns white and is cooked through. Stir in the sesame oil. Season with the salt and pepper. Remove the soup from the stove element and stir in the green onion. Serve hot.
Mix the chopped chicken with 1/4 cup of the chicken stock. Stir in the canned cream corn.
Bring the remaining chicken stock to a boil. Stir in the chopped chicken and corn mixture. Return to a boil and cook until the chicken turns white and is cooked through. Stir in the sesame oil. Season with the salt and pepper. Remove the soup from the stove element and stir in the green onion. Serve hot.
