Ingredients
-
1
900-mL carton low-sodium
chicken broth
-
1
398-mL can
creamed corn
-
1
egg
-
2 tsp
cornstarch
-
2 tsp
low-sodium
soy sauce
-
1 tsp
rice vinegar
-
2 cups
shredded rotisserie
chicken
-
1
green onion
, thinly sliced, optional
Instructions
- Combine broth and creamed corn in a medium pot over medium-high. Boil, then reduce heat to medium-low and simmer.
- Beat egg in a small bowl. In another bowl, stir 1 tbsp water with cornstarch, soy sauce and rice vinegar until smooth. While stirring soup, gradually pour in egg in a steady stream. Stir in soy sauce mixture and chicken. Bring to boil, then remove from heat. Sprinkle on green onion, if desired.
Nutrition (per serving)
- Calories
- 141,
- Protein
- 14 g,
- Carbohydrates
- 15 g,
- Fat
- 4 g,
- Fibre
- 1 g,
- Sodium
- 777 mg.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen. Photo by Erik Putz.
