Asian Chicken and Corn Soup recipe

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Ingredients

1 tablespoon vegetable oil
10 button mushrooms, sliced thin
10 small oyster mushrooms, sliced thin
1 (3 ounce) package enoki mushrooms, roots removed
¼ cup chopped onion
¼ cup chopped celery
¼ cup chopped green bell pepper
¼ cup chopped carrot
3 cloves garlic, smashed
salt and pepper to taste
2 (14.5 ounce) cans chicken broth
1 (15 ounce) can cream-style corn
1 (5 ounce) can chunk white chicken (such as Swanson®), drained
1 tablespoon rice wine vinegar
2 teaspoons Chinese five-spice powder
1 tablespoon cornstarch
½ cup cold milk
15 leaves fresh Thai basil, chopped

Nutrition Info

168 calories
carbohydrate: 23.2 g
cholesterol: 16.3 mg
fat: 5.3 g
fiber: 2.7 g
protein: 9.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 371.3 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms, cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

Recipe Yield

6 servings

Recipe Note

This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!

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