Asian Chicken and Corn Soup

Asian Chicken and Corn Soup

Earthy mushrooms float throughout this easy Asian-inspired soup.

Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
168 Calories

Recipe Instructions

Step 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.

Ingredients

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

Categories

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