Serves: 5
Total Calories: 692
Cook the chicken in canned chicken broth or water. If using water, add 1 chopped onion and 1 sliced rib of celery with leaves, and salt and pepper to taste. You may also roast the chicken, but be careful not to dry out the meat. Discard skin and separate meat from bones. Cut into bite-size pieces or shred and set aside.
Broth:
Sauté garlic and ginger in soup pot in a small amount of oil until flavor is released, 1–2 minutes. Add broth, cooked chicken, corn, mushrooms, soy sauce, and sugar. Simmer for 20–30 minutes. Add peas and simmer until they are tender. Adjust seasoning with soy sauce, sugar, salt and pepper, if necessary. Just before serving, scramble the egg whites. Add egg whites to broth in a slow steady stream while stirring broth. Serve with chopped cilantro, if desired.
Note: If using fresh corn, add with the peas so they’re not overcooked. Frozen corn also works well in this recipe.
This Chinese Chicken Corn Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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