Chicken Corn Soup Recipe - Yummy Traditional

Chicken Corn Soup Recipe


chicken-corn-soup-recipe-with-step-by-step-photos


Chicken Corns soup || Chicken soup || How to make chicken corn soup with step by step photos

Chicken Corns soup is a simple yet nutritious soup recipe that requires boneless chicken and shredded corn kernels. This is easy to follow a budget-friendly recipe that you will surely love. I like this soup because the main ingredients are readily available anywhere — no matter which part of the world you are in. Aside from that, I think that the flavour and consistency of this soup are fantastic.

As for the corn, I used fresh baby corn. I needed the help of a food processor to shred the corn until it reached the state that I wanted. You do not have to do this if you want the easier way. Canned shredded corn kernels are sold in supermarkets. You may opt to use them instead.

                 
chicken-corn-soup


Chicken soup is basically from Chinese cuisine. but most of the countries people fond of have corn soup.it's very light and digestive food, people have for diet purpose with salad. normally is taken in the winter season

                  
chicken-corn-soup-recipe


If you love soup, nutrition, and saving money, you should consider this recipe.
if you are living in the part of those place of the world where winter has started from May, for those this is the best meal
Try this Chicken and Corn Soup recipe and let me know what you think.

Take 3 small bowls, pour some vinegar then add green chillies and salt mix them well set aside
                     
vinegar-with-green-chillies
                             

In a second bowl pour soya sauce set aside
                               
soy-sauce


In a third bowl pour some hot red chilli sauce keep aside
               
hot-red-chilli-sauce


Peel boiled eggs cut into 4 pieces    
                    

boiled-eggs


These things will be used at serving time with soup.

In a pot/saucepan add 1 jug water approx 300 ml water.put chicken with ginger garlic and salt, bring to it boil on high flame. Reduce the heat to medium after boiling cover the lid and let it cook for around 15 minutes.


make-yakhni



Strain the stock and separate the chicken meat from bones
                  
strain-soup


Then shred the chicken meat


shred-the-chicken



In a small bowl add cornflour with some water and make the smooth paste 
              
make-the-paste

Place stock pan on the stove on low flame. now add salt and Chinese salt stir to mix well allow to further cook for 2 minutes on medium-low flame

                                                 
place-stock-on-stove



Keep stirring by adding cornflour paste little by little

                                 
mix-cornflour-in-stock


Add baby corns or sweet corns to the stock          

add-corn


Pour slowly beaten white part of egg stir slightly for 5 minutes on medium-low flame                

            
add-white-egg-parts


Now at this stage can be added shredded chicken or you can serve it with the soup as desired                                       

                                       
cook-5-minutes-soup


Now Ready to serve with soya sauce, hot chilli sauce, boiled eggs and white vinegar with chillies

         





Chicken corn soup

Chicken corn soup very light and digestive food, people have for diet purposes with salad. normally is taken in the winter season..

Ingredients:    
  1. 300g.chicken with bone boiled and shredded
  2. Salt to taste
  3. 1/3 tsp, Chinese salt                                  
  4. 4 tbsp, cornflour                                    
  5. 3, eggs white part
  6. 1 tbsp, soya sauce                                   
  7. 1 tbsp, white vinegar                             
  8. 3 tbsp, sweet corn 
  9. 1 tbsp, hot chilli sauce                             
  10. 1 tsp, black pepper                               
  11. 3, green chillies  chopped
  12. 1 tbsp, ginger garlic freshly chopped       
  13. 2, eggs  hard-boiled  additional
How to make the chicken corn soup?
  1. In a pot/saucepan add 1 jug water approx 300 ml water.
  2. in a pan put chicken with bones, ginger garlic chopped, salt bring to it boil on high flame
  3. Reduce the heat to medium after boiling cover the lid and let it cook for around 15 minutes.
  4. Strain the stock and separate the chicken meat from bones
  5. Then shred the chicken meat
  6. In a small bowl add cornflour with some water and make the smooth paste 
  7. Place stock pan on the stove on low flame
  8. now add salt and Chinese salt stir to mix well allow to further cook for 2 minutes on medium-low flame
  9. Keep stirring by adding cornflour paste little by little 
  10. Pour slowly beaten white part of egg stir slightly for 5 minutes on medium-low flame  Note, you can use the whole egg, I am using the only white part
  11. Now at this stage can be added shredded chicken or you can serve it with the soup as desired                                       
  12. My personal choice is to add shredded chicken to the soup 
  13. Now Ready to serve with soya sauce, hot chilli sauce, boiled eggs and white vinegar with chillies.
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