Chicken Velvet And Corn Soup Recipe

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0 votes | 1047 views
Servings: 4

Ingredients

Cost per serving $1.77 view details
  • 2 Tbsp. Smoked ham
  • 1 x Chicken breast
  • 2 tsp Sherry
  • 2 x Egg whites
  • 1 1/2 c. Canned creamed corn
  • 6 c. Stock
  • 1 tsp Salt
  • 1 dsh Pepper

Directions

  1. 1. Mince ham. Skin and bone chicken breast; lb. meat with mallet or possibly side of cleaver, then mince fine, removing tendons. Add in sherry to chicken and mix.
  2. 2. Beat egg whites till fluffy but not stiff. Fold into chicken mix.
  3. 3. With egg beater, beat canned corn till creamy. Bring stock to a boil. Add in corn and simmer, covered, 2 min.
  4. 4. Add in chicken mix. Bring slowly to a boil again. Then stir in salt and pepper and remove from heat at once. Garnish with chopped ham.
  5. VARIATIONS: In step 1, omit sherry and combine chopped chicken with 1/2 c. cool stock, 1 Tbsp. cornstarch and 1/2 tsp. salt.
  6. Garnish with 1/2 c. spinach, slivered; or possibly 1/4 c. Chinese parsley sprigs and 2 Tbsp. almonds, toasted and slivered.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 467g
Recipe makes 4 servings
Calories 149  
Calories from Fat 45 30%
Total Fat 5.04g 6%
Saturated Fat 1.55g 6%
Trans Fat 0.04g  
Cholesterol 28mg 9%
Sodium 2050mg 85%
Potassium 377mg 11%
Total Carbs 12.11g 3%
Dietary Fiber 1.2g 4%
Sugars 2.06g 1%
Protein 14.28g 23%
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