Chicken And Corn Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
Main Ingredient


 Water2 Cup (32 tbs)
 Chicken stock cube1 Small, crumbled
 Grated fresh ginger1 Teaspoon
 Onion1 Small, sliced
 Parsley sprigs4
 Chicken thigh fillet4
 Canned creamed corn260 Gram (2 Cans, 130 Gram Each)
 Grated fresh ginger1⁄2 Teaspoon (Extra Required)
 Cornflour1 Tablespoon
 Water1 Tablespoon (Extra Required)
 Ham60 Gram, sliced
 Green shallots1 , chopped


1.Combine water, stock cube, ginger, onion and parsley in medium saucepan with chicken.
Bring to boil, reduce heat, cover, simmer for about 10 minutes or until chicken is tender.
Strain stock, reserve chicken.
2.Return stock to saucepan, add corn and extra ginger, bring to boil.
Blend cornflour with extra water in small bowl, add to stock, stir constantly over heat until mixture boils and thickens.
3.Chop cooked chicken, add to corn mixture with ham and shallot.
Reheat before serving, if necessary.