Comments on: Chinese Chicken Corn Soup: Quick and Easy

By: jessica

jessica — Wed, 30 Nov 2011 02:02:07 +0000

Young Mrs., I’m so glad you love this soup as much as I do and what a great way to use up some turkey left-overs!

By: Young Mrs.

Young Mrs. — Wed, 30 Nov 2011 00:54:32 +0000

This was delicious and tasted exactly as I’ve had at my favorite Chinese restaurant. It was perfect with the cold weather outside. For a heartier version, I added meat. Turkey, because it was the day after Thanksgiving!

By: Belinda

Belinda — Tue, 02 Aug 2011 07:33:33 +0000

Hi, I love your photos! Would I be able to ask you a big favour? I’m making a cookbook for my sister-in-law and someone submitted a chicken and corn soup recipe with no photo so I’ve been scouring the web for one … would it be possible for me to use yours? It’s a square book book so I’m not sure whether the bowls one or the closeup of the spoon would be best once cropped. I’m more than happy to acknowledge you as photographer in the book! Please let me know!

By: Sher

Sher — Mon, 18 Apr 2011 07:02:43 +0000

Thank you. My Parents use to give me this soup when I was feeling sick it always made me feel better. I have been trying to find the right recipe for a long time since my parents are gone. This is great. Thank you.

By: RoMo

RoMo — Tue, 02 Nov 2010 15:07:30 +0000

Mmm! Will try this, with a sprinkling of green onions on top!

By: gaga

gaga — Mon, 12 Oct 2009 05:06:28 +0000

Yummy, a childhood favorite that I enjoy today as much as I did when I was a kid.

By: Kalyan

Kalyan — Sun, 11 Oct 2009 16:31:05 +0000

we actually put black pepper to my mom’s chicken stew recipe at home. Gives a bit of colour and zing

By: jessica

jessica — Tue, 06 Oct 2009 03:29:33 +0000

Angela, thank pretty funny. You wouldn’t think that the Chinese and the Pennsylvania Dutch have anything in common. Like your blog too!

By: Angela@spinachtiger

Angela@spinachtiger — Mon, 05 Oct 2009 21:23:37 +0000

I grew up on Pennsylvania Dutch chicken corn soup, and this is just another take on it. Hey, I like your blog. Glad we met.

By: jessica

jessica — Sun, 04 Oct 2009 21:10:06 +0000

Kalyan, I think the reason to use white pepper varies per person and culture. I was told in culinary school to use it for white sauces so you don’t have black flecks, but I personally think there is a taste difference so for me, a Chinese soup wouldn’t taste authentic without white pepper, but I don’t think most would care.