[ CATEGORY: Comfort Foods ]

Chicken, Corn & Egg Drop Soup

by Jess on March 4th, 2010 in Asian, Chicken, Comfort Foods, Dinner, Soups


Chicken, Corn & Egg Drop Soup

I remember when I was a little kid, I would always make my parents order this soup when we went to eat at Chinese restaurants. It was so good! Creamy, chunky and rich, but not heavy, just fulfilling. I would make my mom make it at home too. And now, I’ve perfected my own recipe. I served this dish with my Spicy Chicken with Scallions. It was the perfect complement to a spicy dish.

Ingredients
1 cup fat-free chicken broth
2 cups water
2.5 oz. chicken breast, minced
3/4 cup frozen whole kernel corn
1/4 cup egg beaters
1 Tbs. corn starch
1.5 Tbs. water
1/3 tsp. salt
1/4 tsp. black pepper
Freshly ground black pepper

 

Method

Add water and chicken broth into a pot on high heat. When boiling, add chicken breast and corn and turn to medium heat. Stir to prevent minced chicken from clumping.

When chicken is cooked, turn off heat and begin pouring the egg beaters slowly into the soup. The best method, for me at least, is to pour the egg beaters from the measuring cup. The little mouth indentation in the measuring cup creates the perfect thin stream. Also, keep the cup a few inches above the rim of the pot while pouring. Stir at a medium pace while pouring egg beaters into the soup. This allows for the eggs to settle into some formation but not too long for them to get clumpy. Add salt and pepper.

In a separate bowl, mix the corn starch and 1.5 Tbs. of water with your finger to create a corn starch paste. When the eggs are cooked, slowly add the corn starch paste into the soup. Stir at a medium pace while pouring. When the soup is thickened, remove and serve hot with freshly ground black pepper.

Serves: 1-2

Calories: 273
Fat: 2.15 grams


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Chicken & Corn Chowder

by Jess on February 19th, 2010 in Chicken, Comfort Foods, Dinner, Soups


Chicken and Corn Chowder

The Asian market where I shop at was having a sale on bell peppers so I bought 3 red bell peppers and 3 yellow ones. Since I had them lying around, I decided to add them into the corn chowder. Turned out to be a good idea. It makes the soup more aromatic and adds to the richness of the potatoes. I’ve decided that corn chowder is my go to soup on cold nights. Chicken Noodle Soup for when I’m sick, corn chowder for snow days. Yes, I know, California doesn’t get snow days, but we have rain days. Close enough, right?

Ingredients
1 1/2 cup non-fat chicken broth
1 cup water
2/3 cup yellow onion, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 russet potato, peeled and chopped
4.5 oz. chicken, diced
3 cloves garlic, minced
1 cup frozen whole kernel corn
1/2 cup milk
1/2 scallion, chopped
1 Tbs. corn starch
1 Tbs. water
2/3 tsp. salt
1/2 tsp. black pepper
Freshly ground black pepper

 

Method

In a pot, spray a few spritz of Pam and put on high heat. Add onions, garlic, and bell peppers and start stirring. Keep stirring until onions become translucent. Do not allow bell peppers or onions to brown. If the pot becomes too dry, add 1/4 cup of chicken broth and continue to stir.

When the onions are cooked, add the potatoes, chicken broth and cup of water. Bring to a boil and then turn to medium heat. Stir occasionally and let simmer for 20 minutes, or until potatoes begin to soften.

Add corn and chicken and turn to high heat, stirring constantly. When the chicken is mostly cooked, add milk and bring to boil.

To make the corn starch mixture, put corn starch into a small bowl and add 1 Tablespoon of water, mixing the corn starch with your finger until the corn starch is completely dissolved and there are no lumps. The mixture should be pretty thick.

Add the corn starch mixture slowly into the pot while stirring. Remember to not stir too vigorously since the corn starch must settle a bit in order to thicken. Season with salt and pepper.

Ladle into bowl and garnish with scallions and freshly ground black pepper.

Serve hot and enjoy!

Serves: 1-2

Calories: 705
Fat: 4.2 grams


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