Sweet Corn Chicken Soup Recipe
The Sweet Corn Chicken Soup is my husbands favorite, actually the only one he orders for at restaurants. This is why I made this yummy Sweet Corn Chicken Soup at home for his birthday. Now he says I have spoiled him for the Sweet Corn Chicken Soup he gets from restaurants as the one I made is excellent! Try it!
Ingredients
10 cups chicken stock
1 tin sweet corn
1 cup cooked chicken shredded
3 tbsp cornflour
2 eggs beaten lightly
Salt and pepper to taste
1 tsp sugar
1/2 tsp ajinomoto
Directions
Pour stock into a pan.
Mix in the sweet corn and allow to cook on high heat for 5-7 minutes.
Add sugar, ajinomoto, salt and pepper.
Mix cornflour in 1/2 cup water, add to the soup stirring all the time until the soup gets thick.
Add the beaten eggs and stir with a fork so that threads are formed.
Add the shredded and cooked chicken pieces, keeping a little aside to sprinkle on top of the soup when poured into the bowls.
Mix in the sweet corn and allow to cook on high heat for 5-7 minutes.
Add sugar, ajinomoto, salt and pepper.
Mix cornflour in 1/2 cup water, add to the soup stirring all the time until the soup gets thick.
Add the beaten eggs and stir with a fork so that threads are formed.
Add the shredded and cooked chicken pieces, keeping a little aside to sprinkle on top of the soup when poured into the bowls.
