CHICKEN AND CORN SOUP March 30, 2008
Serves 2 - 3
3 cups chicken broth
1 1/2 cups cooked, diced, chicken
1 can (8 3/4 ounces) cream-style corn
1 tablespoon dry sherry
Salt and pepper to taste
1 1/2 tablespoons cornstarch dissolved in 3 tablespoons water
1 cup watercress leaves
In a saucepan over medium heat bring broth to a boil. Add chicken, corn, sherry, salt and pepper. Simmer 2 to 3 minutes. Stir in cornstarch mixture and cook stirring constantly, 1 to 2 minutes or until slightly thickened. Stir in watercress and serve immediately.
Chicken Recipes - The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue - Used with Permission
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