Chicken Corn Soup Recipe
Chicken Corn Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 3
- Calories: 202.8
- Fat: 6.7 g
- Saturated fat: 2 g
- Carbohydrates: 24.6 g
- Sugar: 0 g
- Sodium: 520.5 mg
- Fiber: 1.5 g
- Protein: 13.5 g
- Cholesterol: 32.1 mg
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
In winter, you need to keep your body temperature up and the best thing which keeps your inner body temperature moderate is a bowl of hot and sour soup. Winter is also considered incomplete without snow and hot soups because these are the best things that come with winter.
Ingredients
- Boiled and shredded chicken – 1 cup
- Sweet corns – 1 cup
- Chicken stock – 4 cups
- Egg white – 1
- Green spring onion – 1
- Corn flour – 1 tablespoon
- Water – 1 tablespoon
- White pepper powder – Just a nip
- Green chillies, soya sauce and vinegar
Instructions
- Take a pan and add some water to boil the chicken stocks.
- Now add sweet corns in it along with chopped chicken pieces.
- Now take small amount of water and dissolve corn flour in it.
- Add the mixture in the blend that you prepared.
- To avoid the lumps, stir the mixture continuously while on hob.
- Now sprinkle white pepper powder in the stock and then add egg white in it.
- Cook the mixture until it becomes thick.
- Garnish with chopped green onions and black pepper.
- Serve separately with green chillies, soya sauce and vinegar.
Instructions
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1
Goes well with:
Caramelized Onion Garlic Bread
Garlic bread is always the perfect side order for any soup and it will taste the best alongside the traditional chicken corn soup.
