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Minced Chicken  Soup

* Serves 6.




 

Ingredients How To ?

  4 tablespoons cornstarch

4 tablespoons water

8 ounces boneless, skinless chicken breast

4 ears corn, husked

6 cups homemade or store-bought low-sodium        chicken broth

1/2 teaspoon salt, plus more as needed

4 egg whites, lightly beaten

1/2 cup minced Smithfield ham, for garnish (may substitute chopped parsley)

Freshly ground black pepper (optional)

  1. In a small bowl, combine the cornstarch and water, stirring until well mixed. Set aside.

  2. Use a Chinese cleaver or sharp knife to mince the chicken (first cut into thin slivers) and to strip the corn kernels from their cobs.

  3. In a large saucepan over high heat, combine the chicken broth (add 2 teaspoons salt if you use homemade, unseasoned chicken stock), chicken, corn and the 1/2 teaspoon salt; bring to a boil, stirring often.

  4. Reduce the heat to low. Give the cornstarch paste a quick stir, then add it to the saucepan and stir until the soup has thickened.

  5. Hold a colander over the saucepan and gently pass the egg whites through, into the soup.

  6. Transfer the soup to a tureen or individual bowls and garnish with minced ham and black pepper, if desired. Serve hot.


Calories: 180 per serving

 
 
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