Sunday, February 1, 2009

chicken and corn soup

i wanted to have soup for tonight and i have cream corn in my pantry. chicken corn soup immediately came into my mind.

this was all we had tonight for supper with garlic bread. my husband's getting bigger that's why i wanted to prepare light dishes for supper. and besides, it's cold tonight, so a hot soup is nice also.


this recipe makes 2-3 servings:

ingredients:
3 cups chicken stock
1 tbsp. onion, sliced
1 tsp. ginger, grated
1 cup creamed corn
1 cup cooked chicken, shredded
1 cup button mushroom, coarsely chopped
1/4 cup cornstarch
1/2 cup water
1 egg, lightly beaten
1 green onion, sliced
2 tbsp. cooking oil
salt
freshly ground pepper

procedure:
heat oil in a saucepan and saute the onion until wilted.

add the chicken and mushroom. then add the creamed corn, chicken stock and ginger. cook until simmering.

blend cornstarch with water then add to the stock mixture. stir over heat until soup boils and thickens slightly.

gradually add egg, in a thin stream, to simmering soup. continue mixing until the egg is dispersed well. season with salt and pepper.

turn off the heat and add green onion.

1 comments:

Ebie said...

I will try this recipe, looks good. I have added you in my blog roll.