RECIPES

Velvet Chicken & Corn Soup

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.

Prep Time

PT15M

Cook Time

PT6H

Serves

6

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. 1 Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.
    2. 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. 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. 4 Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.
    5. 5 Serve immediately with each bowl garnished with a handful of fresh watercress.
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