Chicken Sweet Corn Soup Recipe

Summary

Cooking Time15 MinDifficulty LevelVery Easy
Health IndexHealthyCuisine
CourseMethod
VegetarianMain Ingredient

Ingredients

 Shredded chicken1⁄2 Cup (8 tbs)
 Chicken stock5 Cup (80 tbs)
 Boiled corn1⁄2 Cup (8 tbs)
 Eggs2 , slightly beaten
 Ginger garlic paste1⁄2 Tablespoon
 Onion1 , finely chopped
 Green chilies2 , chopped and deseeded
 Soy sauce1⁄2 Tablespoon
 Vinegar1 Tablespoon
 Ajinomoto1⁄2 Teaspoon
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1171 Calories from Fat 300

% Daily Value*

Total Fat 34 g52.2%

Saturated Fat 8.8 g44%

Trans Fat 0 g

Cholesterol 503.4 mg

Sodium 4142.2 mg172.6%

Total Carbohydrates 152 g50.5%

Dietary Fiber 11.7 g46.8%

Sugars 30.1 g

Protein 67 g133.2%

Vitamin A 24.3% Vitamin C 101.7%

Calcium 13.5% Iron 47.3%

*Based on a 2000 Calorie diet

Directions

1. Bring chicken stock to boil.
2. Add chopped onion, ginger-garlic paste and salt and cook for a few minutes.
3. Add chicken, sweet corn and chillies.
4. When the soup is boiling vigorously, add vinegar, soya sauce and aji-no-moto.
5. Lastly, add beaten egg slowly to form fine long shreds. If thick soup is preferred, add 1 tbsp of corn flour and water mixed to a paste.
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