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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1/2 lb. (225 g) lean ground chicken
2
1/2 cup Kraft Catalina Dressing
3
4 cups 25%-less-sodium chicken broth
4
1 can (14 fl oz/398 mL) cream-style corn
5
1 can (12 fl oz/341 mL) whole kernel corn, drained
6
1 Tbsp. corn starch
7
1 Tbsp. cold water
8
2 eggs, beaten
9
2 green onions, cut diagonally into thin slices
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How do I make it ?
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Step 1
Mix chicken and dressing. Step 2
Bring next 3 ingredients to boil in large saucepan; simmer on medium-low heat 10 min., stirring frequently. Step 3
Mix corn starch and water until blended; whisk into soup, stirring constantly. Bring to boil on medium-high heat; simmer on medium-low heat 1 min. Step 4
Whisk chicken mixture gradually into soup; simmer 1 min. Gradually whisk in eggs until blended; simmer 3 min. or until soup is thickened and chicken is done, stirring constantly. Serve topped with onions. Kraft Kitchen Tips!
Substitute
Prepare using Kraft Calorie-Wise Catalina Dressing.
Nutrition
Calories
180
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 1.5 g
8 %
Cholesterol 65 mg
Sodium 770 mg
32 %
Carbohydrate 18 g
Fibre 1 g
Sugars 9 g
Protein 9 g
Vitamin A
4 %
Vitamin C
6 %
Calcium
2 %
Iron
8 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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