Corn and Chicken Soup

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  • Makes: 6 servings
  • Serving Size: side-dish
  • Prep: 15 mins
  • Stand: 20 mins

Corn and Chicken Soup

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Directions

  1. Finely chop chicken. In a bowl stir together the chicken, water, rice wine or dry white wine, soy sauce, gingerroot, and sesame oil. Cover and let stand at room temperature for 20 minutes.
  2. In a wok or 3-quart saucepan combine the chicken broth and corn; bring to boiling. Add the chicken mixture, stirring constantly to separate chicken pieces. Return to boiling. Reduce heat and simmer, uncovered, about 2 minutes or until no pink remains in chicken, stirring often.
  3. Pour the beaten egg into the hot chicken mixture in a steady stream while stirring 2 or 3 times to create shreds. Remove from heat. Cover and let stand for 1 minute. Ladle into soup bowls. Makes 6 side-dish servings.
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Nutrition Facts (Corn and Chicken Soup)

  • Per serving:
  • 98 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 54 mg chol. ,
  • 466 mg sodium ,
  • 7 g carb. ,
  • 11 g pro.
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