Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
| Yield: | 4 servings |
| Ingredients | |
| 2 (14 ounce) cans chicken broth 1 (14.75 ounce) can cream-style corn 1/2 cup shredded, cooked chicken meat 1/4 teaspoon ground white pepper salt to taste 2 tablespoons cornstarch 1/2 cup water 1 tablespoon sesame oil 1 egg white | |
- 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.
| Nutrition Information Servings Per Recipe: 4 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 176 cal | Total Fat: | 6.2 g | Cholesterol: | 13 mg | |||
| Sodium: | 1142 mg | Carbohydrates: | 23.4 g | Fiber: | 1.3 g | |||
| Protein: | 9.1 g | |||||||
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