Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken corn soup. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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Chicken corn soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Chicken corn soup is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have chicken corn soup using 10 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Chicken corn soup:
- Make ready 1/2 kg Chicken with bones preferably neck and wings
- Prepare 1 small onion
- Take 2-3 cloves garlic
- Get Half cup boiled Corns
- Take 1 egg
- Get 1 chicken cube
- Make ready 1 tbs soya sauce
- Get 1/2 tsp black pepper
- Get to taste Salt
- Get 3-4 tbs cornflour
Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt.
Instructions to make Chicken corn soup:
- 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
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. 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 Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
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