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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:

    5 Total Reviews

    Showing 1-5 of 5

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    • on October 26, 2008

      made this a few times. It's very yummy. I always add sesame oil and sometimes a dash of soy or ginger depending on what I feel like. Sometimes I also add raw grated carrot into the bowls upon serving. I have also used it as a base for just using chicken legs or thigh fillets. thanks for posting

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    • on August 18, 2006

      Soup turned out very tasty! This makes a lot of stock with four liters of water so I saved some stock for later use and used two cans of cream corn and one can of whole corn. I also added some fresh grated ginger, some soy sauce, a splash of mirin and a touch of toasted sesame oil. Thanks for the recipe!

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    • on August 28, 2004

      "I'm in heaven", is the response I received from my honey when I cooked this. We were looking for something close to the "real thing" and this is sooo... close. Awesome!!!! Thanks!

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    • on June 06, 2004

      I made this for Friday dinner . Not really that much work . We dont have creamed corn in Israel so I put a can of corn in the blender . Our can sizes are different too , but the soup was very tasty , even better the next day .

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    • on December 19, 2012

      Delicious! I made half the recipe using half a cooked roast chicken from the night before and it turned out great. Next time might try it with a splash of sesame oil as well.

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    Nutritional Facts for Chinese Chicken and Corn Soup

    Serving Size: 1 (1030 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 681.3
     
    Calories from Fat 284
    41%
    Total Fat 31.6 g
    48%
    Saturated Fat 8.8 g
    44%
    Cholesterol 238.1 mg
    79%
    Sodium 503.3 mg
    20%
    Total Carbohydrate 66.4 g
    22%
    Dietary Fiber 6.7 g
    27%
    Sugars 3.8 g
    15%
    Protein 41.1 g
    82%

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