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Ingredients
- 1 1/2 c. chicken broth, fresh or possibly canned
- 1 quart. water
- 1 pound chicken legs with thighs
- 2 teaspoon salt
- 2 teaspoon fish sauce (see Misc.)
- 1 (15 ounce.) can creamed corn
- 1 teaspoon vegetable oil
- 1 clove garlic, minced
- 1 tbsp. white wine
- 1 egg
- Sprinkling of freshly grnd black pepper
Directions
- Put the chicken broth and water in a kettle; add in the chicken legs and thighs to cool liquid, then bring to a boil and cook over medium heat, covered for 20 min. Turn off flame. Remove the chicken. Shred and add in it to the broth with the salt, fish sauce and creamed corn.
- Heat the oil in a small pan. Add in garlic and stir, then add in the wine, stir a few seconds, and immediately add in to broth. Return to a boil and break the egg into the soup; stir and remove from the heat. Sprinkle with black pepper and serve. 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 115 | 41% |
| Total Fat 12.85g | 16% |
| Saturated Fat 3.36g | 13% |
| Trans Fat 0.12g | |
| Cholesterol 115mg | 38% |
| Sodium 1969mg | 82% |
| Potassium 426mg | 12% |
| Total Carbs 22.71g | 6% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.12g | 3% |
| Protein 19.59g | 31% |
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