Measure out 800ml of boiling water in a measuring jug, then crumble in the knorr chicken stock cube and stir to make a stock.
Velvety Chicken Corn Soup
The basic internet explanation is that the flavors of dry ranch seasoning mix paired with the creaminess of cream cheese and cheddar.
Recipe Summary 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.Ingredients | Creamy Chicken Soup Recipes From Scratch
2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
½ cup shredded, cooked chicken meat
¼ teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
½ cup water
1 tablespoon sesame oil
1 egg white
Directions
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.
Info | Creamy Chicken Soup Recipes From Scratch
Servings:
4
Yield:
4 servings
TAG : Velvety Chicken Corn Soup
Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,
