Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, chicken corn soup π½. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Choose from the world's largest selection of audiobooks. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! This quick chicken and sweetcorn soup is a perfect way to use up scraps of chicken leftover from a roast.
Chicken corn soup π½ is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Chicken corn soup π½ is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken corn soup π½ using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken corn soup π½:
- Prepare 500 g chicken boiled and shredded
- Take 3 cups chicken stock
- Make ready 1 tablespoon salt
- Get 1 tablespoon black pepper
- Take 3 tablespoon cornflour
- Take 2 eggs beated
No matter which way you choose, it is important to marinate the meat. Imagine what happens to the breast meat after boiling. popular chicken and sweetcorn soup - originally from the southwest of China. I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it.
Steps to make Chicken corn soup π½:
- Bring chicken stock to a boil
- Add shredded chicken
- Add cornflour dissolve in 1 cup of cold water
- Bring it to a boil
- Lower the flame and add the beated eggs
- Keep on continuously stirring it
- Add salt and pepper
- Cook it on a very low flame for 5 minutes
- Delicious and full of energy CHICKEN CORN SOUP is ready. Enjoy it with dippit hot and soya sauce β‘π
I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs but NEVER potatoes to true chicken corn soup! For the rivels the "dough" should really be called batter. There is no mystery and almost no way to mess up.
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