Creamed Corn & Chicken Soup

8
Servings
5m
Prep Time
45m
Cook Time
50m
Ready In


"Good for cold weather."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (152.1 g)
  • Calories 139.8
  • Total Fat - 7 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 78.5 mg
  • Sodium - 951.3 mg
  • Total Carbohydrate - 7.5 g
  • Dietary Fiber - 0.8 g
  • Sugars - 1 g
  • Protein - 12.2 g
  • Calcium - 15.4 mg
  • Iron - 0.9 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot add the broth, water, and chicken.

Step 2

Bring everything to a boil. Cover and cook on medium heat for 20 minutes.

Step 3

Remove from the heat. Take out the chicken and shred it.

Step 4

Return the chicken to the pan, adding the salt, fish, and creamed corn.

Step 5

In a small pan, heat the 1 tablespoon of oil. Add in the garlic, then the wine. Stir for a few seconds before adding it to the soup.

Step 6

Bring to a boil. And the egg and stir it all together.

Step 7

Turn off the heat and sprinkle with pepper to taste.

Tips & Variations


No special items needed.

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