Kathy 1 Chicken Corn Soup Zwt Asia Recipes

KATHY #1 - CHICKEN CORN SOUP (ZWT - ASIA)

Steps:

• Finely chop chicken breast. Mix w/1 egg white & 1/2 cup water. Set aside.
• Heat stock & next 5 ingredients.
• Add chicken mixture & bring to a boil.
• Add cornstarch mixed with 1/4 cup water.
• Slowly add beaten egg whites while stirring soup constantly. Add ham if desired & serve.

CHICKEN CORN SOUP

Steps:

• In a large pot, on medium heat, melt the butter. Saute the onions until translucent. Add the chicken and saute until cooked completely. Sprinkle in the flour, and combine well.
• Add the chicken broth and stir well. Pour in the cream of mushroom soup. Using the same can, fill with water and add to pot. Using a whisk, combine well.
• Add the salt, pepper, and accent to taste. Add the corn and coconut milk. Continue to cook for about 10 minutes, but DO NOT let boil.
• Serve.

CHICKEN AND CORN SOUP

Steps:

• Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
• Reserve 3 cups of the strained chicken stock.
• Remove meat from the bones, discard skin; chop meat into small pieces.
• Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
• Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
• Remove from heat, whisk in lightly beaten egg.

CHICKEN CORN SOUP WITH RIVELS

Steps:

• Put chicken in a pot with the water, bring to a boil, then cover and simmer until tender.
• Remove chicken from broth.
• Discard skin and cut meat into bite size pieces.
• Put back into broth.
• Add everything else except for chopped egg and parsley.
• Bring to a boil.
• Cook for 15 minutes until vegetables are soft, while you make the rivels.
• Make the rivels by rubbing flour and egg together into crumbs.
• Add milk if necessary.
• Should be dry and crumbly.
• Drop into boiling soup, stirring to prevent clumping.
• Cover and simmer for 7 minutes.
• Add chopped egg and parsley.
• Serve and pass cream to be poured into soup.

ASIAN CHICKEN AND CORN SOUP

Steps:

• Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

CHICKEN CORN SOUP

Steps:

• In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes.
• Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden.
• Add the broth, and whisk until smooth, raising the heat a bit.
• Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes.
• Add chicken just before serving--allow soup to stand a few minutes to heat the chicken.
• pieces.