Turmeric Chicken Corn Soup

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This soup is a very common and popular soup in the States. It is available in Chinese restaurants and takeout restaurants. It is a comfort soup as the taste is so easy to adapt as it is quite similar to western soup. I have alternated the soup with ground turmeric. Well, it is very easy to cook too and an inexperience cook can comes up with this soup well cook. Enjoy!




12 cups store-ready No MSG chicken broth

Pinch of turmeric powder

½ pound chicken breasts, skinless and boneless, sliced

2 cans (15oz) creamed corn

2 stalks green onion, cleaned and slice ½ inch diagonally or mint leaves

Salt and ground white pepper to taste


Heat a medium soup pot with chicken broth and turmeric over medium heat and bring to a boil. Add sliced chicken and cook until chicken turn opaque. Add creamed corns into the chicken broth. Stir to combine well. Add salt and white pepper to taste and stir well, then bring to boil again.

If you like your soup thicker, you can thicken the soup by stirring in 2 lightly beaten eggs or egg whites. (Optional)

Serve the soup with some sliced green onions or some mint leaves. Enjoy!

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