Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken corn soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken corn soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Chicken corn soup is something that I’ve loved my whole life. They are fine and they look fantastic.
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To get started with this particular recipe, we must prepare a few ingredients. You can have chicken corn soup using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Chicken corn soup:
- Make ready 300 g chicken with bones
- Make ready 2 litres water
- Take 1 large carrot
- Get 1 cup shredded cabbage
- Get 4 spring onion bulbs
- Get 12 black peppercorns
- Make ready 1/2 cup corn balls 🌽
- Take 4 egg whites
- Prepare 1 tbsp cornflour
- Get 1 tsp black pepper
- Make ready 1 tsp salt
- Take as needed Soy sauce
- Prepare as needed Chilli sauce
- Prepare as needed Vinegar
Thick soup can be as exotic as shark's fin soup, or as familiar as the home cooked egg drop soup. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. Amish Chicken Corn Soup Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania In a medium stock pot combine stock, cream style corn and chicken.
Instructions to make Chicken corn soup:
- Prepare stock by adding chicken, water, black peppercorns and all the vegetables chopped coarsely
- Cook on slow flame until chicken is very well tendered. The water left would be 1.5 litre
- Discard the veggies and save the stock.
- Shred chicken and set aside.
- Now heat up the stock again and add boiled/canned corns and chicken to it. Add spices and let it cook for another 15 minutes
- Add cornflour dissolved in water and adjust the consistency
- Now add egg whites and cook for one more minute
- Add sauces according to taste
- Serve hot and garnish with boiled eggs
Amish Chicken Corn Soup Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. In a separate bowl mix the cornflour with water. Nothing, simply nothing can sooth more in winters than a hot bowl of chicken corn soup.
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