Monday, March 18, 2013

Asian Chicken Corn Soup

One of our very favorite soups was on the menu yesterday.
We love a good soup when it is cold and damp outside.
I got this recipe when I took a Chinese cooking course many years ago
 which was taught by a woman from Taiwan.
Here is how you can make Asian Chicken Corn Soup.

6 cups water
1 chicken breast 
3 whole green onions
2 slices gingeroot
1 lb. can creamed corn
1/2 tsp. salt
1/4 tsp. pepper
4 T. cornstarch
4 T. cool water
2 eggs
1 T. sliced green onion tops

Add 2 nice sized slices of gingeroot and 3 whole onions to a pot of 6 c. water.

The recipe calls for one chicken breast, but I use two and save the other one, cut up, for another recipe (like chicken salad or stir fry.)  I do leave the skin on which helps the soup to thicken--you do need some fat to thicken the starch. 

Bring it to a boil and simmer for 20 minutes.
I had to show you this wonderful Kockblum Spill Stopper.
I got mine at Sur La Table; they are also available on Amazon.
It works GREAT! And washes  in the dishwasher.

After boiling for 20 minutes remove and discard the onions and gingeroot,
then skin and shred the chicken breast, and place back into the soup broth.

Then stir in a 1 lb. can of creamed corn, a sliced green onion top,
  and the salt & pepper to taste.

Stir together with a fork the 4 T (or less) of cornstarch and add to soup.

Return the soup to a boil.  Then stir in 2 eggs (whipped with a fork) into your soup very slowly while stirring in one circular direction.  This makes pretty streamers of yummy protein.  The recipe actually calls for just egg whites, but I hate to waste the yokes, and I think it looks just as good.

This soup takes only 30-40 minutes to make.
May I say it is DELICIOUS?
Try it--you will love it.
I promise!


  1. mmmmmm......I'm going to have to make this soup. Thanks!

  2. Your recipes all look good, Making me Hungry

    1. Let me know if you try this! We really enjoy it.