Chicken sweet corn soup is basically egg drop soup made with chicken and fresh sweet corn / cream style tin corn and lots of pepper. This simple soup is quite tasty and nutritious.
Serves: 4
INGREDIENTS
250 gms chicken pieces with bones / left over chicken bones after cutting off the chicken meat for boneless recipe.
1 fresh sweet corn / cream style corn tin
1 tsp whole pepper
Salt to taste
2 egg whites
3 - 4 tbsp cornflour or more depending upon how thick you want your soup to be
Soya sauce ( optional )
3 - 4 tsp vinegar
Pepper pd
Coriander leaves/ celery / parsley / spring onions
5 cups water
METHOD
Pressure cook chicken with bones, sweet corn, salt and whole pepper corns for 15 -20 mins to make the stock.
In a small bowl soak chopped green chilli in vinegar.
Strain the boiled stock in a sauce pan, debone the chicken and shred it.
Grate the sweet corn roughly and add it to the stock.
Boil the stock with chicken and grated sweet corn.
Mix cornflour with little water so that there are no lumps.
Stir in the cornflour mixture into the soup and mix it well till it thickens. Adjust corn flour according to the desired thickness of the soup. More corn flour yields a thicker soup.
Taste and check for salt.
Slowly add the beaten egg whites continuously stirring in one direction only. Keep the flame low so that the eggs will form thin white threads in the soup. Keep stirring for few more seconds and turn off the heat.
Garnish with some coriander / celery / parsley whatever is available.
Serve the soup hot with some green chilli soaked in vinegar, pepper pd and little soya sauce ( optional )
NOTE:
If you are using cream style sweet corn tin then you can use it directly into the boiled chicken stock
You can also add sauteed vegetables of your choice to the chicken stock to make it more healthy.
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