Chicken Corn Soup


Rich and creamy, this one is perfect for a cold day!

Easy Serves
SKILL LEVEL 6 servings
1/2 pound (500g) boneless, skinless chicken breast, finely chopped
4 tablespoons Fleischmann's® Corn Starch
2 tablespoons dry sherry (optional)
5 slices bacon, diced
4 cups chicken broth
1 can (14-3/4 ounces) cream-style corn
1 tablespoon soy sauce

Mix chicken, 2 tablespoons corn starch and the sherry in a medium bowl; set aside.

Cook bacon in 4-quart pot over medium heat for about 4 minutes or until browned and crisp; drain on paper towels. Spoon off all but 2 tablespoons of the bacon drippings. Add chicken to pot and cook, stirring quickly, for 3 minutes or until no longer pink.

Blend remaining 2 tablespoons of corn starch with 1/4 cup cold water. Add the cornstarch mixture, chicken broth, corn, and soy sauce to the chicken. Heat to boiling, stirring constantly; reduce heat and simmer 5 minutes.

Ladle soup into bowls; crumble bacon over individual servings.

Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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