STREAMING NOW: Chuckmas

Velvet Chicken and Corn Soup

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Comfort on a cold day!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 cups water
  • 12 , a boneless skinless chicken breast, minced
  • 13 cup minced water chestnut
  • 4 cups chicken stock
  • 2 (14 1/2 ounce) cans cream-style corn
  • 12 teaspoon salt, plus more to taste
  • 14 teaspoon sugar
  • 2 tablespoons cornstarch
  • 14 cup cold water
  • 2 large egg whites
  • 14 cup frozen baby green pea, thawed

Directions

  1. Bring water to a boil in medium saucepan over high heat.
  2. Add chicken and water chestnuts.
  3. Stir until chicken turns white, about 10 seconds.
  4. Drain the chicken and water chestnuts in a large, fine mesh strainer.
  5. In a large pot, bring chicken stock to a boil.
  6. Add corn, salt and sugar.
  7. Stir and return to a boil.
  8. Dissolve cornstarch in 1/4 cup of cold water in small bowl.
  9. Beat egg whites in small bowl until foamy.
  10. Add chicken mix to the stock.
  11. Stir in cornstarch mix and stir about 10 seconds, stirring constantly.
  12. Drizzle egg whites into soup in such a way the whites turn into strands.
  13. Add peas and season with more salt, if desired.
  14. Serve immediately.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: