Easiest Way to Make Pennsylvania Dutch Chicken Corn Soup Recipe

Velvety Chicken Corn Soup

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Recipe Summary Velvety Chicken Corn Soup

This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

Ingredients | Pennsylvania Dutch Chicken Corn Soup Recipe

2 (14 ounce) cans chicken broth

1 (14.75 ounce) can cream-style corn

½ cup shredded, cooked chicken meat

¼ teaspoon ground white pepper

salt to taste

2 tablespoons cornstarch

½ cup water

1 tablespoon sesame oil

1 egg white

Directions

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.

Info | Pennsylvania Dutch Chicken Corn Soup Recipe

Servings: 4 Yield: 4 servings

TAG : Velvety Chicken Corn Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes,