Ingredientsservings 157 cals
- Mince chicken. Mix together with sherry, salt, and egg whites in a large mixing bowl. Add cream style corn, and mix well to blend.
- Preheat a wok or large frying pan to medium high. Add chicken broth and soy sauce, and bring to a boil. Add chicken mixture, and return to boil. Reduce heat. Simmer for 3 minutes, stirring frequently to prevent burning.
- In a cup, mix together water and cornstarch until well blended. Add cornstarch mixture to simmering soup, stirring constantly. Cook for an additional 2 minutes; soup will thicken slightly. Crumble cooked bacon over individual servings.
Per Serving: 157 calories; 3.3 g fat; 16.2 g carbohydrates; 16 g protein; 26 mg cholesterol; 1052 mg sodium. Full nutrition
ReviewsRead all reviews 13
I really liked this soup until I added the bacon - I didn't think it complimented the other flavors at all. I would definitely omit it if I were to make this again. The only change I made was to...
This was so tasty and easy. Tasted great two days later too. I ground the chicken which gave a nice texture. Served with fried noodles.
Very tasty and easy to prepare. Definitely better to use left over chicken.
I messed with proportions a bit, only 2 cups of broth and one egg. Added some frozen corn. Skipped the bacon but added several good shakes of red pepper flakes.
it was just like the one we have in restaurants... in other words it was great
This soup was extremely easy to make, it had great flavor and a good texture!