My Profile
My Recipe Box
Ask Us a Question
Back to Recipes Main
PrintVelvet Chicken & Corn Soup
This silky soup comes together very easily, thanks to your slow cooker. Aromatic ginger infuses this Chinese-inspired soup with loads of flavour. A finishing touch of tamari, an aged soy sauce, brings all the flavours together into one comforting chicken soup.
![[+]](/images/uploads/recipes/2010/Nov/12/351_view.jpg)
Velvet Chicken & Corn Soup
1 lb
bone-in, skinless chicken breasts
450 g
2 Tbsp
ginger, fresh, minced
30 mL
1 Tbsp
sesame oil
15 mL
2 cups
low-sodium chicken broth
500 mL
13 oz
creamed corn
384 mL
2 Tbsp
rice vinegar
30 mL
1/4 tsp
white pepper
1 mL
3
green onion(s), finely chopped
3
1 cup
watercress
250 mL
or
1 cup
arugula (rocket)
250 mL
2
egg white(s)
2
1 Tbsp
asian hot sauce
15 mL
1 Tbsp
Tamari
15 mL
Preparation
Serves 6
Cook time :
6 hours
|
Preparation time :
15 min
Velvet Chicken & Corn Soup
1
Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.
2
Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 - 8 hours (or on high for 4-5 hours) until chicken is cooked through.
3
Remove chicken from slow cooker and cool. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.
4
Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.
5
Serve immediately with each bowl garnished with a handful of fresh watercress.
Notes: A simple, elegant recipe with Chinese origins.
Leave a comment