Scribd
Upload
45 views2 pages

Chicken Corn Soup

This recipe is for chicken corn soup that contains chicken, corn, carrots, onions, and a corn flour mixture thickened broth. The chicken is boiled with water and stock along with vegetables. The vegetables are removed and the chicken is shredded before returning it to the broth. Corn, seasonings, and a corn flour slurry are added to thicken the soup before removing it from heat and tempering in beaten egg whites to form threads and garnish it with spring onions. The soup should be made over low heat for best flavor and texture.

Uploaded by

AfifaFarooq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
45 views2 pages

Chicken Corn Soup

This recipe is for chicken corn soup that contains chicken, corn, carrots, onions, and a corn flour mixture thickened broth. The chicken is boiled with water and stock along with vegetables. The vegetables are removed and the chicken is shredded before returning it to the broth. Corn, seasonings, and a corn flour slurry are added to thicken the soup before removing it from heat and tempering in beaten egg whites to form threads and garnish it with spring onions. The soup should be made over low heat for best flavor and texture.

Uploaded by

AfifaFarooq
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 2

Chicken Corn Soup

Ingredients

Chicken boneless 200 gm (very small cubes)

Egg 2 whites (beaten)

Corn flour 3 and 1/2 tbsp (mixed in a little water)

Salt to taste

Black pepper tsp

White pepper tsp

About 1 and Chicken stock 3 cups

Water 1 liter

Carrot 1 (peeled)

Onion half (peeled)

Spring onion 2 sprigs *(thinly sliced)

Sweetcorn 1, 1/2 cup

1.

Cook chicken in water until edible.

2.

Add chicken stock.

3.

Add chicken, onion and carrot to it.

4.

Cover with lid and cook for 10 to 15 minutes.

5.

Take the vegetable out, strain it, discard the vegetable.

6.

Take out chicken and shred it. Then add back to water

7.

Add salt, white pepper, black pepper and sweet corn to soup stock.

8.

Gradually add in corn flour mixture while stirring slowly in one direction.

9.

Let the soup gently simmer until it thickens.

10.

Turn off the flame and add in beaten egg while stirring to form threads.

11.

Add in spring onion and serve.

12.

Tip: Always make the soup on low flame. In this way, the soup will not only foam less but
also taste better.

You might also like