Chinese Chicken Corn Soup
Makes:
8 servings
Total Time:
35 min
Submitted by:
Category:
Soups/Chilis
Sub Category: Soups & Stews
what you need
- 1 pkg. (12 oz.) egg noodles
- 1 tsp. salt
- 2 cans fat-free, low-sodium chicken broth
- 12 oz. chicken breast, finely chopped
- 2 eggs
- Cracked pepper, to taste
- 1 can creamed corn (or sweet corn)
make it
Boil egg noodles according to instructions, adding salt to water. DO NOT DRAIN NOODLES. Pour in chicken broth once water is boiling; reduce heat to medium-high. In separate pan, thoroughly cook chicken pieces while boiling noodles.
Scramble eggs thoroughly in large measuring cup, then use whisk or small spoon to drip small amounts of the egg into boiling noodles until all egg has been combined.
Add cooked chicken and canned corn to pot. Grind in black pepper to taste.
Notes
Regular sweet corn can be substituted for creamed corn, but remember to pour in the juice with the kernels. Skim milk and Splenda can be added to simulate the creamed-corn taste.
