Chicken corn soup. Browse Our Collection Of Simple Chicken Soup Recipes and Prepare Yummy Meals! Also added a little dry Thyme. Creamed corn and butter make my chicken corn soup homey and rich.
Add corn (frozen works fine)to broth and bring to a boil.
Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn.
By now you should know that I am showing how to make the thick soup in this post, which is called 羹 (pronounce as geng), much like a chowder or western cream soup.
You can have Chicken corn soup using 10 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Chicken corn soup
- Prepare 1/2 kg of Chicken with bones preferably neck and wings.
- You need 1 of small onion.
- You need 2-3 cloves of garlic.
- You need Half of cup boiled Corns.
- You need 1 of egg.
- It's 1 of chicken cube.
- You need 1 tbs of soya sauce.
- You need 1/2 tsp of black pepper.
- You need to taste of Salt.
- It's 3-4 tbs of cornflour.
Cook chicken in water and salt until tender. Remove chicken from broth, cool and remove from bones. Place chicken in a soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface.
Chicken corn soup step by step
- Boil the chicken with onion and garlic in deep pan fir 20 25 minute on medium low flame.
- Strain the stock and bring back to flame add corns and all the seasonings and shredded chicken.
- Mix cornflour with half cup of water and add to the boiling stock, whisk the egg and add gradually. Turn off the flame serve hot with slims chips and boiled eggs.
When the foam has subsided, add the onion, peppercorns, salt, and saffron. Chicken Corn Soup with Rivels Traditional chicken soup is rich with a dumplinglike soup stretcher called rivels. This healthy recipe is brimming with chicken, vegetables and herbs. You won't be able to resist it. I think the traditional probably began because the soup is hearty and contains just very basic ingredients.
