Chicken Corn Soup
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Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
2
Low
Nutrition per serving
Calories117.8 kcal (6%)
Total Fat7.4 g (11%)
Carbs2.9 g (1%)
Sugars0.4 g (0%)
Protein9.6 g (19%)
Sodium540.6 mg (27%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Boil the chicken in the water with chicken stock, corn, salt and pepper.
Step 2
Once the chicken is cooked, remove it from the water. Shred and add it back to the same water and pot.
Step 3
Cook the water with ajinomoto and soy sauce.
Step 4
Beat the egg and mix the corn starch with water.
Step 5
Once the soup is boiling, add the corn starch while slowly mixing the soup on a slow flame.
Step 6
Add the beaten egg while stirring the soup. Add vinegar depending on the taste of the soup.
Step 7
Serve hot.
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