Recipe
Velvet Chicken & Corn Soup
Prep Time: 15 min
Cook Time: 6 hr
Serves: 6
This silky soup comes together very easily, thanks to your slow cooker. Aromatic ginger infuses this Chinese-inspired soup with loads of flavour. A finishing touch of tamari, an aged soy sauce, brings all the flavours together into one comforting chicken soup.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
1 lb (0.5 kg)
bone-in, skinless chicken breasts
2 tbsp (30 mL)
ginger, fresh, minced
1 tbsp (15 mL)
sesame oil
2 cups (500 mL)
low-sodium chicken broth
13 fl oz (385 mL)
creamed corn
2 tbsp (30 mL)
rice vinegar
1/4 tsp (1.25 mL)
white pepper
3
green onion(s), finely-chopped
1 cup (250 mL)
watercress
1 cup (250 mL)
arugula (rocket)
2
egg white(s)
1 tbsp (15 mL)
asian hot sauce
1 tbsp (15 mL)
tamari
Instructions
1
Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.
2
Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 - 8 hours (or on high for 4-5 hours) until chicken is cooked through.
3
Remove chicken from slow cooker and cool. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.
4
Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.
5
Serve immediately with each bowl garnished with a handful of fresh watercress.