Velvet Chicken & Corn Soup

Velvet Chicken & Corn Soup

This silky soup comes together very easily, thanks to your slow cooker. Aromatic ginger infuses this Chinese-inspired soup with loads of flavour. A finishing touch of tamari, an aged soy sauce, brings all the flavours together into one comforting chicken soup.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) bone-in, skinless chicken breasts
  • 2 tbsp (30 mL) ginger, fresh, minced
  • 1 tbsp (15 mL) sesame oil
  • 2 cups (500 mL) low-sodium chicken broth
  • 13 fl oz (385 mL) creamed corn
  • 2 tbsp (30 mL) rice vinegar
  • 1/4 tsp (1.25 mL) white pepper
  • 3 green onion(s), finely-chopped
  • 1 cup (250 mL) watercress
  • or
  • 1 cup (250 mL) arugula (rocket)
  • 2 egg white(s)
  • 1 tbsp (15 mL) asian hot sauce
  • 1 tbsp (15 mL) tamari
  1. Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.

  2. Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 - 8 hours (or on high for 4-5 hours) until chicken is cooked through.

  3. Remove chicken from slow cooker and cool. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.

  4. Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.

  5. Serve immediately with each bowl garnished with a handful of fresh watercress.

A simple, elegant recipe with Chinese origins.

Nutrition Info

  • Per 255 g serving Amount
  • Calories 180
  • Protein 22 g
  • Fat 5 g
  • Saturated Fat 1 g
  • Carbohydrate 13 g
  • Fibre 1 g
  • Sugar 4 g
  • Cholesterol 45 mg
  • Sodium 450 mg
  • Per 255 g serving % Daily Value
  • Potassium 10
  • Calcium 2
  • Iron 4
  • Vitamin A 6
  • Vitamin C 8
  • Vitamin B6 24
  • Vitamin B12 18
  • Folate 2
  • Magnesium 10
  • Zinc 8

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