Chicken Velvet Soup

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A unique broth with creamed corn and scallions completes this chicken soup.

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Ingredients

  • 1 whole boneless, skinned chicken breast, cooked
  • 2 egg whites
  • 2 tsp. salt
  • 1 tsp. sesame oil
  • 6 C. chicken broth
  • 1 can cream style corn
  • 2 tsp. sugar
  • 2 Tbs. cornstarch in 1/4 C. water
  • 1 scallion, chopped

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Directions

Mince the chicken. Combine the chicken, egg white, 1/2 tsp salt and sesame oil. Mix well. Bring broth to a boil. Add corn, salt, and sugar; cook 1 -2 minutes. Add dissolved cornstarch; stir until thickened. Add chicken mixture to soup; add scallion. Serve immediately.

Yield 6 - 8 servings

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