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Sweet Corn Chicken Soup Recipe

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Ingredients
  

For the Chicken Stock:

  • 350 gms Chicken (mix of boneless & bone-in pieces)
  • 1 litre Water
  • 1 small Onion (quartered)
  • 4 nos Garlic (garlic cloves, crushed)
  • 2 nos. Bay Leaf
  • 10 nos. Peppercorns
  • 1/2 tsp Salt

Other Ingredients:

  • 1.5 cups Shredded boiled chicken (obtained from the Chicken Stock)
  • 1 cup Corn Kernels
  • 5 tbsp Sweet Corn Paste
  • 2 nos. Egg Whites
  • 2 tbsp Spring Onion Greens
  • 3/4 tsp Salt
  • 1/2 tsp Pepper Powder
  • 5-6 tbsp Cornflour Slurry 3 tbsp cornflour in 3 tbsp water

Instructions
 

Preparation:

  • Take a pan and add all the items for the chicken stock. Mix and bring it to boil. Lower the heat and cover & cook on low heat for 30 mins.
  • Strain the chicken stock, remove the chicken pieces and shred the chicken into small pieces.
  • Take a pan and boil the fresh sweet corn for 15 mins. Remove, allow it to cool and remove the corn kernels.
  • Take half of it in a blender and blend it into a paste by adding 1/2 cup water.
  • Take out whites of 2 eggs and set aside.
  • Chop the spring onion greens.

Process:

  • Add the strained chicken stock into a saucepan and bring it to a boil.
  • Lower the heat and add the sweet corn paste, shredded boiled chicken and the corn kernels. Mix it well and add the salt & white pepper powder.
  • Cover & cook on low heat for 6-7 mins till the sweet corn paste is cooked.
  • Add the corn slurry, mix it in and cook on low heat for 2 mins.
  • Add the spring onion greens and give a mix.
  • Lastly add the egg whites slowly stirring constantly to scramble the egg whites. Stir in for a minute to form thin strings.
  • Cook on low heat for 2 more mins. Serve hot.
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