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Chicken and Corn Soup Recipe
|Chicken||500 Gram, boiled|
|Fat free chicken stock||3 Cup (48 tbs)|
|Canned cream style corn||250 Gram (1/2 Can)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Water||1 Tablespoon (1 Tablespoon Plus 1 Tablespoon)|
|Egg||1 , whisked|
Calories 673 Calories from Fat 277
% Daily Value*
Total Fat 33 g50.7%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 273.2 mg
Sodium 1234.2 mg51.4%
Total Carbohydrates 30 g10%
Dietary Fiber 1.7 g6.9%
Sugars 4.2 g
Protein 64 g127.2%
Vitamin A 9.3% Vitamin C 9.8%
Calcium 6.9% Iron 17.4%
*Based on a 2000 Calorie diet
Heat stock in a pan over moderate heat.
Add chicken and cook for 2 minutes.
Stir in corn, salt and pepper.
Mix cornflour with 1 tbsp water, add to soup and cook for about 5 minutes, stirring frequently till slightly thick.
Beat egg with 1 tbsp water in a bowl and pour slowly in a thin stream into hot soup, stirring continuously.
Continue to cook and stir for 1 minute longer.
Ladle hot soup into soup bowls and serve immediately.