Free Recipe Chicken Cream Soup

Recipe Type: Free Soup Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8

Ingredients for Chicken Cream Soup Recipe

2 qt Chicken stock
1-1/2 lb Creamed corn
1/2 lb Fresh chicken meat; diced
6 tb Cornstarch
4 Egg whites
2 ts Salt
2 tb Sugar
1 ts White pepper

Chicken Cream Soup Preparation

Heat the chicken stock to boiling; add the corn and cook 5 minutes. Place the chicken in a bowl. Sprinkle with 2 tablespoons cornstarch and add 2 egg whites. Stir together 1 minute. Saute the chicken in a lightly oiled skillet over medium heat for about 2 minutes; remove and reserve. Dissolve the remaining cornstarch in 3/4 cup cool water; add the salt, sugar, pepper, and the dissolved cornstarch into the hot soup. Stir until thick and smooth. Beat the remaining 2 egg whites and add with the cooked chicken to the soup. Heat almost to a boil and serve. PLUM BLOSSOM STEMMONS FREEWAY NORTH, DALLAS WINE: WANG FU From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen’s MM Recipe Archive, .

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