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CHICKEN CORN SOUP

Yields1 Serving

Chicken Corn Soup

 1 bag of frozen corn
 ¼ pound of boneless chicken, chopped small
 2 teaspoons of salt
 1/2 teaspoon of black pepper
 2 teaspoons of mushroom seasoning
 Splash of wine
 3 tablespoon of corn starch
 1 quart of boiling water
 2 teaspoons of olive oil
 1/2 bunch of dill, chopped
 1 egg beaten
 1 teaspoon of sesame oil
1

Preparing the chicken.
In a small bowl combine the chicken, 1/2 salt, 1/2 the pepper, 1/2 mushroom seasoning, 1/2 wine, 1/2 sweet potato starch.
Mix well, then add the oil. Set aside.

2

Beat the egg and set aside.

3

To the pot of boiling water, add the corn and balance of salt. Let cook for ten minutes.

4

Gradually add the chicken into the soup. Then add the rest of the salt, pepper, mushroom seasoning and wine.
Stir well.

5

Mix the balance of the sweet potato starch in 2 tablespoons of cold water.
Gradually stir into the soup.

6

Gradually stir in the beaten egg. Then add the dill and sesame oil.
Serve warm.