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Chicken and Baby Corn Soup

Recipe #229762 | 32 min | 7 min prep | SERVES 4 (Change Servings)

RECIPE BY: Amayzng30

This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.

Posted on: May 23, 2007

Ingredients

  • 1 (6 ounce)  boneless skinless chicken breast
  • tablespoons canola oil
  • 5 scallion, thinly sliced
  • 1 red bell pepper, chopped
  • 2 garlic clove, crushed
  • 4 1/2 ounces baby corn, sliced (canned)
  • ounces corn kernel (canned)
  • cups chicken broth
  • tablespoons dry sherry
  • teaspoons cornstarch
  • teaspoon hot sauce, such as Cholula
  • 1/4 teaspoon saffron
  • 2 tomato, diced
  • tablespoons cilantro, finely chopped
  • Directions

    1. 1
      Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
    2. 2
      In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
    3. 3
      Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
    4. 4
      Add the baby corn and stock and bring to a boil. Cook 3 minutes.
    5. 5
      Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
    6. 6
      Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
    7. 7
      Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.

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    Featured Reviews for This Recipe

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    From: lazyme

    On May 30, 2007

    We loved this soup! It was simple to prepare and very tasty. DH kept asking me why I was stir-frying a soup, lol. The saffron added just the right touch both to taste and color. Thanks Amayzng30 for a delicious soup that we will repeat again.

    0 people found this review helpful

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    Nutrition Facts

    Serving Size 1 (522g)

    Recipe makes 4 servings

    Calories 288
    Calories from Fat 89 (31%)
    Amount Per Serving %DV
    Total Fat 9.9g 15%
    Saturated Fat 1.2g 6%
    Monounsaturated Fat 5.1g
    Polyunsaturated Fat 3.0g
    Trans Fat 0.0g
    Cholesterol 24mg 8%
    Sodium 838mg 34%
    Potassium 806mg 23%
    Total Carbohydrate 27.6g 9%
    Dietary Fiber 4.0g 15%
    Sugars 5.3g
    Protein 18.6g 37%
    Vitamin A 1760mcg 35%
    Vitamin B6 0.6mg 27%
    Vitamin B12 0.4mcg 6%
    Vitamin C 75mg 125%
    Vitamin E 2mcg 6%
    Calcium 44mg 4%
    Iron 1mg 10%

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