Best 7 Chicken And Baby Corn Soup Recipes

CREAMY CORN SOUP

Steps:

• In a large pot over medium heat, combine the onion, garlic, parsley and butter or margarine. Saute for about 5 minutes, or until onions are tender.
• Add the flour, stirring well, to make a pasty mixture. Whisk in the milk and the broth. Add the corn and the cream cheese and allow to heat through. Add the garlic salt, black pepper and cayenne pepper to taste. Stir together and serve.

AMISH CHICKEN CORN SOUP

Steps:

• Place first 8 ingredients in a Dutch oven; bring slowly to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink and vegetables are tender, about 30 minutes. , Stir in noodles, corn and butter. Cook, uncovered, until noodles are tender, about 10 minutes, stirring occasionally.

CHICKEN CORN SOUP I

Steps:

• In a large stock pot cover chicken and onion with water. Cook slowly until tender, approximately 1 hour. Remove chicken, let cool and remove meat from bones. Cut meat into 1 inch pieces, discard skin and bones.
• Cut corn from cobs if using fresh corn.
• Add corn, cut up chicken, celery to stock pot and season with salt and pepper. Simmer soup for 10 minutes.
• In a separate bowl make rivels by mixing together flour, salt, egg, and enough milk to form small crumbs.
• Drop rivels into soup and add hard boiled eggs. Simmer for 15 minutes and serve hot.

CHICKEN AND BABY CORN CURRY

Steps:

• Coat chicken with curry powder.
• Heat oil in wok or deep frying pan, add chicken and brown.
• Remove chicken and set aside.
• Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
• Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
• Add chicken, coconut milk and baby corn, bring to boil (stir when needed) then simmer for 7-8 minutes.
• Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.

CORN AND CHICKEN SOUP

Steps:

• In a large saucepan or wok over medium heat, combine chicken, onion, carrot, celery, peppercorns, bay leaf, salt, pepper and water. Bring to a boil, then reduce heat and simmer 30 minutes. Strain stock and reserve chicken.
• Return strained stock to pot and stir in creamed corn. Bring to a boil, then reduce heat and simmer 5 minutes. Shred cooked chicken meat and stir into pot. Heat through.

VELVETY CHICKEN CORN SOUP

Steps:

• In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
• In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
• Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
• Add chopped scallion to garnish, and serve hot.

CHICKEN AND BABY CORN SOUP

Steps:

• Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
• 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.
• Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
• Add the baby corn and stock and bring to a boil. Cook 3 minutes.
• Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
• Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
• Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.