Tag Archives: Soup

Sweet Corn and Chicken Soup


Sweet Corn Chicken Soup

This soup (and the hot and sour soup) is the favorite of everyone in our family. So making a small quanity does not serve the purpose at all. It must be made in a huge pot so we can have sufficient seconds!

This recipe has chicken soup cubes for the stock, to keep it simple and quick. If you wish you may make the stock from scratch with chicken.

Sweet Corn and Chicken Soup

  • Servings: 6-8
  • Difficulty: Easy
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Ingredients

  • 1 Large Boneless Chicken Breast (two cups shredded chicken)
  • 2 cans Corn Cream Style (approx. 400gms each)
  • 4 to 8 Chicken soup cubes for the stock
  • ½ tsp. pepper powder
  • ½ tsp ginger garlic paste
  • 4 eggs
  • 2 tbsp. Corn flour
  • 8 to 10 cups water

Method

  1. Take a pot for the soup, add 8 cups water and place on heat. 
  2. Add the soup cubes, I have added 8 cubes one for each cup of water. 
  3. Stir to dissolve and bring to a boil. 
  4. Add the ginger garlic paste and pepper powder.  
  5. Cook till the cubes are fully dissolved.  
  6. Salt is not required.  If you are using less cubes then add salt as required. 
  7. Taste for salt.  I added another two cups of water as it seemed salty. 
  8. Meanwhile, shred the chicken breast into small pieces or strips.
  9. Add to the stock and bring to a boil. 
  10. Reduce heat and cook for 15 to 20 minutes. 
  11. When cooked, add the corn cream style and simmer for 5 minutes.  
  12. Beat the eggs in a bowl
  13. Make a slurry with the corn flour and some water. 
  14. Add the corn flour slurry to the chicken corn mixture. 
  15. Stir and cook till the broth thickens. 
  16. Check seasoning. 
  17. Stir the soup and while stirring add the beaten eggs in a steady stream and stir vigorously to break up the eggs so they form strands. 
  18. Let cook 2 to 3 minutes and remove from heat. 
  19. Serve hot with soya sauce, chilli sauce and if you like it spicy add some sriracha or hot sauce for garnish.

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