Chinese Chicken and Corn Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Simple, easy and deliciuos! Perfect for lunch on a cold fall or winter day! Ingredients:
2 boneless skinless chicken breasts, cooked and finely diced |
1 celery rib, chopped |
1 small onion, chopped |
1 tablespoon butter |
1 (32 ounce) box chicken broth or 4 cups stock |
2 cups chicken bouillon |
1 tablespoon fresh parsley, chopped |
1 (14 1/2 ounce) can cream-style corn |
2 large eggs, beaten |
salt and pepper |
Directions:
1. Saute or poach chicken breasts, cool, chop, set aside.
2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
4. Bring to a boil, lower heat and simmer 5 minutes.
5. Drizzle in beaten eggs, stirring briskly, til it shreds.
6. Stir in corn, heat through.
7. Add salt and pepper to taste.
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