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Chinese Chicken and Corn Soup Recipe


I find that Chinese soups feature amazing flavor combinations, and this one is no exception. Ginger, onion, and spice-infused chicken shreds combined with a creamy ginger and corn broth make for a delicious and innovative soup. This version of a Chinese classic is made quickly with a Basic Cream Soup Mix. If you haven't already got this mix in your refrigerator, the link is at the bottom of this article.

Although this soup requires a bit of advance preparation (absolutely worth the extra time, though), it is still much quicker than the classic version which is simmered most of the day. Hands-on time is minimal, so you can busy yourself doing something fun while the chicken soaks up the wonderful flavors. I often prepare the chicken and broth a day or two ahead; that way the soup is ready to serve in a matter of minutes.

I have served this soup as a starter to a 10-course Chinese banquet, as part of a soup buffet for catering clients, and also as a weeknight dinner for my family; always to rave reviews!

If you have time, fry some wonton strips to sprinkle on top. The strips add crunch and make the soup substantial enough for a full meal.

12 Servings

7 cups water
4 boneless skinless chicken breast halves, cleaned
6 whole peppercorns
1 teaspoon salt
2 sprigs fresh parsley
1 medium onion
1 piece fresh ginger, (1" square)

8 green onions including tops
1 16 oz. can cream-style corn
2 cups Basic Cream Soup Mix
2 teaspoons sesame oil
1/2 tablespoon grated, peeled fresh ginger
1/2 teaspoon freshly ground black pepper
2 egg whites lightly beaten with cup water
1/2 cup cooked ham

Combine the water with the chicken, whole peppercorns, salt, and the parsley in a 5-quart Dutch oven. Slice the onion thinly and peel and slice the 1" square of ginger; add. Cover the pan and cook over medium heat until water boils. Reduce heat to low and simmer five minutes. Turn heat off and let sit, covered 1 hour. Remove the chicken to a cutting board and strain the broth, discarding the solids. Return broth to pan. Shred the chicken and set aside.

Finely chop 4 of the green onions. Add to the strained broth along with the cream-style corn, sesame oil, grated ginger, and pepper. Cook over medium heat until stock boils. Add the cream soup mix and stir until the mixture thickens.

Drizzle egg whites slowly into the soup while stirring vigorously.

Cut ham into julienne strips about 1 1/2 inches long. Stir ham and chicken into stock.

Pour soup into bowls. Cut remaining green onions into thin slices. Sprinkle slices over soup.

Basic Cream Soup Mix

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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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