Recipe for Chicken Corn Soup

A recipe for chicken corn soup transcends cultures. Today, we can see chicken corn soup being served on the tables of the Amish people who live in Pennsylvania. It is a dish also seen in Chinese and Pakistani cuisines.

The ingredients are found in most pantries. You just have to decide whether you want to cook your soup quickly or slowly. The result will be crunchy, creamy, savory and delicious.

Recipes for Chicken Corn Soup

Basic Chicken Corn Soup

Ingredients You Will Need:
1 large Spanish onion, peeled and chopped
1 medium red pepper, chopped
1 lb skinless, boneless breast of chicken, diced
2 14 oz. cans of chicken broth
1 8 oz can creamed corn
½ teaspoon white pepper
Crackers

Spray your skillet with a cooking spray. Then add the onion, and sauté for about five minutes on medium heat, stirring occasionally. Next, add the red pepper, and sauté for another three to five minutes, still stirring until the vegetables are tender. Add the chicken, and cook for about six to eight minutes, making sure the chicken is cooked through. Now, add the chicken broth and corn. Bring heat up to medium, and cook for about 25 minutes. Add white pepper, and adjust according to taste. Serve topped with crushed crackers.

Chinese Chicken Corn Soup

Ingredients You Will Need:
1 large Spanish onion, peeled and chopped
1 medium red pepper, chopped
1 lb skinless, boneless breast of chicken, diced
2 14 oz cans of chicken broth
1 8 oz can creamed corn
1 tablespoon cornstarch
2 tablespoon cold water
2 egg whites beaten
½ teaspoon white pepper
2 tablespoons minced fresh parsley

This recipe is exactly like the Basic Chicken Corn Recipe until the very end. Spray your skillet with a cooking spray. Then add the onion, and sauté for about five minutes on medium heat, stirring occasionally. Next, add the red pepper, and sauté for another three to five minutes, still stirring until the vegetables are tender. Add the chicken, and cook for about six to eight minutes, making sure the chicken is cooked through. Now, add the chicken broth and corn. Bring heat up to medium, and cook for about 25 minutes.

Then blend the cornstarch with water, and add it to the soup. Cook for three minutes uncovered. Take the egg whites that you have beaten, and add them to the soup. Reduce heat to a simmer, and cook till foamy. Add white pepper, and adjust according to taste. Garnish with parsley.

Variations
To try a slow-cooked method, just boil one pound of cut-up chicken in water for about one hour, and remove the skin and bones. Then add the cubed chicken to your broth. You can also change up the garnishes. Try serving the soup with a dollop of sour cream and a tray of sliced, hard-boiled eggs.

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