Chicken & corn soup

In Norene Gilletz’ Healthy Helpings is a wonderful little recipe for a quick and easy chinese soup that I only slightly tweaked. It’s big on flavor and dairy-free, too. I highly recommend her cookbook – she’s a practical and inventive cook with wonderful tips and ideas for being creative in the kitchen, in addition to offering some highly tasty and “make-able” recipes. A kitchen idol! Now, go make some soup! Enjoy!

Chinese Chicken & Corn Soup

4 cups chicken broth

2 14-ouce cans of creamed corn

1 cup of diced cooked chicken

2 tablespoons corn starch

2 tablespoons water

1-2 tablespoons soy sauce

2 eggs, lightly beaten

1 teaspoon sesame oil

red pepper flakes, to taste

salt and pepper, to taste

2 scallions, chopped (I ran out of these the day I made it, but still with good results!)

In a large pot, combine the broth with the creamed corn and bring to a boil. Add the chicken. Dissolve the cornstarch in the cold water, and stir into the boiling broth. Add the soy sauce and simmer uncovered for 4 minutes, until thickened, stirring occasionally. Add the eggs in a thin stream, stirring gently to break into shreds. Stir in the sesam oil and the red pepper flakes. Correct the seasoning, and stir in the scallions. Makes 6 servings.

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