Sweet Corn Chicken Soup
Servings: 2 -3
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Ingredients
- 3 cups Chicken Stock
- 1/2 cup Sweet corn
- 3/4 cup Cooked chicken cut into bite size pieces
- 1 Beaten egg
- 2 tbsp Cornflour
- 1/2 - 1 tsp Soya sauce
- 1/2 tsp Vinegar refer notes, optional
- 1/4 tsp Sugar
- 1/2 - 1 tsp Pepper powder
- Salt
Chicken Stock
- 250 gms Chicken
- 1 small -medium Onion chopped
- 1.5 tsp Chopped garlic
- 1 tbsp Chopped celery
- 1 Bay leaf
- 1 tsp Pepper powder
- Salt
- 3.5 cups Water
Instructions
- For Soup
- Mix the cornflour with 1/4 cup water and keep aside. In a deep bowl, combine chicken stock and sweet corn. Bring it to a boil. Reduce the flame to low and add cornflour. Mix well. Cook for 2-3 mins. Drizzle the beaten egg through a strainer. Cook for 2-3 mins. Add cooked chicken, soya and vinegar if using. Cook for 2-3 mins. Add pepper powder, salt and sugar. Mix well and remove from fire.
- For chicken stock
- Combine all the ingredients except water in a deep pan and mix well. Add water and bring it to a boil. Remove the white foam formed on the top. Reduce to low flame and let it cook for 20-25 mins.
- If you want to store the stock for later use, let it cool down completely. Pour it on ice tray and freeze it. Once it is set, store the stock cubes in ziplock bags in freezer.
Notes
This soup has a medium thick consistency. If you prefer a thicker version, use 3 tbsp cornflour and for a thinner version use 1 tbsp cornflour.
For a veg option, use veg stock and you can also add veggies like cooked carrot and beans along with sweet corn and follow the rest of the recipe.
I add vinegar to the soup for acidity and punch. If you dont like the taste you can avoid it. When you add the egg, make sure you drizzle it through the strainer otherwise it will be chunky.
You can use the frozen chicken stock cubes while making noodles, pasta etc; It gives more flavour to the dish.
I used the chicken breast to make the stock. You can also use leftover bone pieces of a chicken to make stock, that adds more flavour.