Chicken and Corn Soup Recipe
Summary
Preparation Time5 MinCooking Time15 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings2
HealthyHigh Protein
Ingredients
| Chicken | 500 Gram, boiled | |
| 3 cups fat-free chicken stock | ||
| Cream | 1/2 Can (10oz) | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Cornflour | 1 Tablespoon | |
| 1 tbsp + 1 tbsp water | ||
| Egg | 1 | |
Directions
Remove and discard bones from chicken.
Shred flesh.
Heat stock in a pan over moderate heat.
Add chicken and cook for 2 minutes.
Stir in corn, salt and pepper.
Mix cornflour with 1 tbsp water, add to soup and cook for about 5 minutes, stirring frequently till slightly thick.
Beat egg with 1 tbsp water in a bowl and pour slowly in a thin stream into hot soup, stirring continuously.
Continue to cook and stir for 1 minute longer.
Ladle hot soup into soup bowls and serve immediately.
Shred flesh.
Heat stock in a pan over moderate heat.
Add chicken and cook for 2 minutes.
Stir in corn, salt and pepper.
Mix cornflour with 1 tbsp water, add to soup and cook for about 5 minutes, stirring frequently till slightly thick.
Beat egg with 1 tbsp water in a bowl and pour slowly in a thin stream into hot soup, stirring continuously.
Continue to cook and stir for 1 minute longer.
Ladle hot soup into soup bowls and serve immediately.
Chef
