Chinese Chicken and Corn Soup

Chinese Chicken and Corn Soup

środa, 5 lutego 2014

Chinese Chicken and Corn Soup

Time: 40 mins

Ingredients

• 2 boneless skinless chicken breasts, cooked and finely diced
• 1 celery rib, chopped
• 1 small onion, chopped
• 1 tablespoon butter
• 1 (32 ounce) box chicken broth or 4 cups stock
• 2 cups chicken bouillon
• 1 tablespoon fresh parsley, chopped
• 1 (14 1/2 ounce) can cream-style corn
• 2 large eggs, beaten
• salt and pepper

Directions

• 1 Saute or poach chicken breasts, cool, chop, set aside.
• 2 Saute in same pan, celery and onion in 1 Tbl. butter til tender.
• 3 In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
• 4 Bring to a boil, lower heat and simmer 5 minutes.
• 5 Drizzle in beaten eggs, stirring briskly, til it shreds.
• 6 Stir in corn, heat through.
• 7 Add salt and pepper to taste.