Friday, August 22, 2014

Leela’s Sweet Corn Chicken Soup

The recipe is so simple and satisfyingly filling with a rotisserie chicken, canned cream corn, and frozen mixed vegetables.

Based on a recipe by Master Chef Sanjeev Kapoor It was delicious and light,

Leela’s Sweet Corn Chicken Soup


Nutrition facts for 8 servings

1 T corn starch
3 cups cooked chicken (Leela used leftover meat from a rotisserie chicken), meat removed and cut into small pieces
4 cups chicken stock, low sodium
1 (15 oz can) creamed corn
1 (10 oz) bag frozen mixed vegetables
Pinch salt
1/4 t ground white pepper
2 egg whites, beaten with a fork


In a small bowl, stir together corn starch with half a cup of water.

Add chicken pieces and stock to a pot and simmer for five minutes.

Add creamed corn and frozen mixed veggies, simmer for 10 minutes or until the veggies are tender.

Add salt and pepper.

Add the cornstarch water mix and stir constantly while bringing the pot to a low boil.

Add the egg whites, stirring gently and constantly.

Make this soup thick or thin by adjusting the stock. 

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