Chicken Velvet And Corn Soup Recipes

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VELVETY CHICKEN CORN SOUP



Velvety Chicken Corn Soup image

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Provided by SONA86

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 9

2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
½ cup shredded, cooked chicken meat
¼ teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
½ cup water
1 tablespoon sesame oil
1 egg white

Steps:

  • In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  • In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  • Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  • Add chopped scallion to garnish, and serve hot.

Nutrition Facts : Calories 165.5 calories, Carbohydrate 23.5 g, Cholesterol 18 mg, Fat 5 g, Fiber 1.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1255.7 mg, Sugar 4.4 g

CHICKEN VELVET SOUP



Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

  • Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
  • Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

VELVET CHICKEN AND CORN SOUP



Velvet Chicken and Corn Soup image

Make and share this Velvet Chicken and Corn Soup recipe from Food.com.

Provided by Clovis Ann

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups water
1/2 , a boneless skinless chicken breast, minced
1/3 cup minced water chestnut
4 cups chicken stock
2 (14 1/2 ounce) cans cream-style corn
1/2 teaspoon salt, plus more to taste
1/4 teaspoon sugar
2 tablespoons cornstarch
1/4 cup cold water
2 large egg whites
1/4 cup frozen baby green pea, thawed

Steps:

  • Bring water to a boil in medium saucepan over high heat.
  • Add chicken and water chestnuts.
  • Stir until chicken turns white, about 10 seconds.
  • Drain the chicken and water chestnuts in a large, fine mesh strainer.
  • In a large pot, bring chicken stock to a boil.
  • Add corn, salt and sugar.
  • Stir and return to a boil.
  • Dissolve cornstarch in 1/4 cup of cold water in small bowl.
  • Beat egg whites in small bowl until foamy.
  • Add chicken mix to the stock.
  • Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
  • Drizzle egg whites into soup in such a way the whites turn into strands.
  • Add peas and season with more salt, if desired.
  • Serve immediately.

Nutrition Facts : Calories 276.7, Fat 3.8, SaturatedFat 0.9, Cholesterol 7.2, Sodium 1252.5, Carbohydrate 53.6, Fiber 3.3, Sugar 11.8, Protein 12.1

VELVET CORN SOUP



Velvet Corn Soup image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 pound medium raw shrimp, deveined and coarsely chopped
6 cups chicken broth
1/2 cup diced cooked ham
1/4 cup coarsely chopped water chestnuts
1 can (16 ounce) cream style corn
3 tablespoons cornstarch dissolved in 1/3 cup water
2 egg whites, lightly beaten
1 green onion, thinly sliced
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste

Steps:

  • Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
  • Stir in green onion, sesame oil, pepper and salt, to taste.

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