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Chicken and Baby Corn Soup

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“This is a clear, light soup that has elements of Spanish flavor, mixed with a touch of Asia. It is wonderful for a starter or perfect for a light lunch. It is my adaptation of a Paragon Press recipe.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean chicken breast, then cut lengthwise into four strips. Thinly slice strips across the grain.
  2. In a large saucepan or stock pot, heat the oil over medium-high heat, until almost smoking, and then add chicken, stirring constantly. Cook chicken 3-4 minutes or until lightly browned.
  3. Add the scallions, bell pepper, and garlic, and cook, stirring, 2-3 more minutes.
  4. Add the baby corn and stock and bring to a boil. Cook 3 minutes.
  5. Add the corn kernels and hot sauce, and continue to cook about 5-7 more minutes.
  6. Blend the sherry and cornstarch and add to the soup. Add the tomatoes and cook an additional 2-3 minutes.
  7. Just before serving, add the saffron threads, allowing them to dissolve for a few minutes. Then stir in the cilantro and serve hot.

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