Chicken sweet corn soup
Who doesn’t love soups, and when it comes to chicken sweet corn soup it’s almost everyone’s favorite😋😋
The recipe I’m sharing is obviously very simple! Chicken and veggies are sautéd with lil oil and garlic and then left to simmer for sometime. Once the chicken and veggies are tender, cornflour slurry and egg along with seasonings are added and topped of it with finely chopped spring onions. Slurp!!!
- 1 Medium Chicken breast
- 1 Medium Carrot
- 1 Medium Onion
- 1 Small bunch Spring onion
- 5 Tbspn Cornflour
- 1 Medium Egg
- Salt As per taste
- 1 Tsp Pepper(1/2 crushed and 1/2 powder)
- 5-6 Pods Garlic
- Vineger As needed just before service
- 1 Tbspn Soy sauce Just before serving
Take around 1 tspn oil and 1 tsp butter in large pot and add finely crushed garlic followed by finely chopped onion and sauté for 2-3 minutes
Cut the chicken breast into small pieces and add to the pot, and sauté for 2-3 minutes
Now add the rightly chopped veggies -carrot and onions and sauté for 2-3 minutes.
Add around 4 glasses of boiling water and the stock simmer for sometime atelast 15 minutes. The prepared stock will be as shown below.
Once the stock is ready, remove the veggies and chicken. Shred the chicken and finely chop the vegetables as shown below.
Add the veggies and chicken to the same chicken stock. Bring to boil.
Now add 5 tablespoon of cornflour slurry and keep stirring.
Once the soup thickens, add salt, crushed pepper, pepper powder. Followed by one small beaten egg.
Before adding the corn slurry add around 1/2 cup of corn kernels, gentle crushed them and add to the prepared stock.
After adding the beaten egg, keep stirrring so the egg is mixed in the soup evenly.
Finally add finely chopped spring onions.
Few important points -
If you wish to use chicken with bone, then during shredding chicken step, discard the bones. I do not prefer soup of chicken bones.
if you really want that white color in your soup, then note the below points.
1- Do not add the black pepper in the beginning while preparing stock.
2 - Do not over brown the garlic.
3. Avoid carrot
Always add the vineger and soya sauce (If needed) just before serving.
The key ingredient is most of Chinese soups is Ajinomoto, I haven’t used it in this recipe’. I don’t prefer to add this ingredient. If you have it, then use one generous pinch of it.