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    You are in: Home / Chinese / Chinese Chicken and Corn Soup Recipe
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    Chinese Chicken and Corn Soup

    Average Rating:

    3 Total Reviews

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    • on September 11, 2011

      I made this even though I was out of scallions. It was still great eatin' I would have liked just a little less tofu. I confess I added about a half teaspoon of chili garlic sauce. I am now going to experiment with added rice vinegar! Loved the gingery spice of this soup.

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    • on December 28, 2008

      Was looking for a Chinese chicken soup recipe and I am so happy I found this one! I used the stock (broth) and left-over meat from a whole chicken I roasted the night before and then boiled the bones to make the stock. The tofu addition was the perfect texture contrast to the chicken and corn. Loved the ginger -Don't skip it - This is definitely a "keeper recipe" for me.

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    • on November 12, 2006

      Beautiful soup! Though there are a few changes I'll make next time (and there will definitely be one.) First, I'll be extra careful not to get the garlic and ginger too brown. I may even skip the frying in sesame oil step and just add them to the soup stock. I'll also take more care to get the green onion chopped very finely. May also use a little less green onion. Then, I think, for me, this soup will be absolutely perfect. But it was very very good the first time around, too. Thank you for posting this recipe.

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    Nutritional Facts for Chinese Chicken and Corn Soup

    Serving Size: 1 (150 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 182.7
    Calories from Fat 42
    Total Fat 4.7 g
    Saturated Fat 0.8 g
    Cholesterol 46.2 mg
    Sodium 64.3 mg
    Total Carbohydrate 23.4 g
    Dietary Fiber 2.3 g
    Sugars 0.9 g
    Protein 12.7 g

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth


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