Skip to main content New this month
Get the Allrecipes magazine

Asian Chicken and Corn Soup

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"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!"
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 168 cals
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Cook's Note
  • You can sprinkle a handful of fresh bean sprouts in each bowl for the crunchy texture, and you won't miss the croutons!

Nutrition Facts


Per Serving: 168 calories; 5.3 g fat; 23.2 g carbohydrates; 9.7 g protein; 16 mg cholesterol; 371 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0