CHICKEN AND SWEET CORN SOUP , By .
Since my household consists of just my husband and I (well, and our dog), finding meals that are delicious — yet don't leave me with enough leftovers to feed a whole other country — can be a bit of a challenge. Needless to say, scouring the Internet for different Crock-Pot recipes for two has become one of my favorite pastimes.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 8-10 Servings
• 8 cups good-quality chicken stock or vegetable stock, divided
• 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic powder
• 4 green onions, thinly sliced with the white and green parts divided
• 2 medium carrots, finely diced
• 1 (15-ounce) can whole kernel corn
• 1 (15 ounce) can creamed corn (or see alternative below**)
• 1/4 cup cornstarch
• 6 large eggs, whisked
• 1 teaspoon toasted sesame oil
• sea salt and freshly-cracked black pepper
• In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
• In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
• Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
• . . .
• . . .
Read More this full recipes at CHICKEN AND SWEET CORN SOUP
Since my household consists of just my husband and I (well, and our dog), finding meals that are delicious — yet don't leave me with enough leftovers to feed a whole other country — can be a bit of a challenge. Needless to say, scouring the Internet for different Crock-Pot recipes for two has become one of my favorite pastimes.
Prep Time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 8-10 Servings
INGREDIENTS:
• 8 cups good-quality chicken stock or vegetable stock, divided
• 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic powder
• 4 green onions, thinly sliced with the white and green parts divided
• 2 medium carrots, finely diced
• 1 (15-ounce) can whole kernel corn
• 1 (15 ounce) can creamed corn (or see alternative below**)
• 1/4 cup cornstarch
• 6 large eggs, whisked
• 1 teaspoon toasted sesame oil
• sea salt and freshly-cracked black pepper
INSTRUCTIONS:
• In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
• In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
• Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
• . . .
• . . .
Read More this full recipes at CHICKEN AND SWEET CORN SOUP
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