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Photo: Leigh Beisch
Active Time:30 minsTotal Time:4 hrs 45 minsServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:4 hrs 45 minsServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:4 hrs 45 mins
Total Time:
4 hrs 45 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ½poundsbone-in, skin-on chicken breasts6cupslow-sodium chicken broth3cupsfrozen corn kernels41/4-inch-thick coins fresh ginger2 ½tablespoonsreduced-sodium tamari or soy sauce (see Tip)2large eggs1teaspooncornstarch½teaspoontoasted sesame oil, plus more for serving⅛teaspoonsalt6tablespoonslemon juice¼cupfresh cilantro leaves1tablespoontoasted sesame seeds
Cook Mode(Keep screen awake)
Ingredients
2 ½poundsbone-in, skin-on chicken breasts
6cupslow-sodium chicken broth
3cupsfrozen corn kernels
41/4-inch-thick coins fresh ginger
2 ½tablespoonsreduced-sodium tamari or soy sauce (see Tip)
2large eggs
1teaspooncornstarch
½teaspoontoasted sesame oil, plus more for serving
⅛teaspoonsalt
6tablespoonslemon juice
¼cupfresh cilantro leaves
1tablespoontoasted sesame seeds
DirectionsPut chicken in a 6-quart slow cooker and add broth, corn, ginger and tamari (or soy sauce). Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 hours on Low.Set the cooker to High, if it isn’t already. Discard the ginger. Transfer the chicken to a bowl. Put the lid back on so the broth comes to a gentle simmer at the edges. Remove and discard the chicken skin and bones; shred the chicken.Whisk eggs, cornstarch, sesame oil and salt in a glass measuring cup. Gradually drizzle the mixture into the very hot soup, stirring gently with a fork; the mixture will form fine strands as it cooks. Return the chicken to the soup, cover and cook for 15 minutes. Stir in lemon juice.Top the soup with cilantro, sesame seeds and a few drops of sesame oil, if desired.Equipment6-qt. slow cookerTipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, September 2021
Directions
Put chicken in a 6-quart slow cooker and add broth, corn, ginger and tamari (or soy sauce). Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 hours on Low.Set the cooker to High, if it isn’t already. Discard the ginger. Transfer the chicken to a bowl. Put the lid back on so the broth comes to a gentle simmer at the edges. Remove and discard the chicken skin and bones; shred the chicken.Whisk eggs, cornstarch, sesame oil and salt in a glass measuring cup. Gradually drizzle the mixture into the very hot soup, stirring gently with a fork; the mixture will form fine strands as it cooks. Return the chicken to the soup, cover and cook for 15 minutes. Stir in lemon juice.Top the soup with cilantro, sesame seeds and a few drops of sesame oil, if desired.Equipment6-qt. slow cookerTipPeople with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Put chicken in a 6-quart slow cooker and add broth, corn, ginger and tamari (or soy sauce). Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 hours on Low.
Set the cooker to High, if it isn’t already. Discard the ginger. Transfer the chicken to a bowl. Put the lid back on so the broth comes to a gentle simmer at the edges. Remove and discard the chicken skin and bones; shred the chicken.
Whisk eggs, cornstarch, sesame oil and salt in a glass measuring cup. Gradually drizzle the mixture into the very hot soup, stirring gently with a fork; the mixture will form fine strands as it cooks. Return the chicken to the soup, cover and cook for 15 minutes. Stir in lemon juice.
Top the soup with cilantro, sesame seeds and a few drops of sesame oil, if desired.
Equipment
6-qt. slow cooker
Tip
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)232Calories6gFat17gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
