Sweet Corn Chicken Soup Non-veg Soup

4 years ago | Home Cooking
Prep time: 20 minutes
Cook time: 60 minutes
Number of servings: 4-5 persons

Chicken noodle soup: https://bit.ly/2KoWCev
Egg drop soup: https://bit.ly/2HZNQ8q


For the Chicken stock:
Chicken (with bone) - 1/4 kg
Carrot - 1 no
Onion - 1 cup
Garlic Few Cloves- Pounded
Few chopped celery
Rock salt
pepper - 1 Bbsp

For the Creamy Corn
Corn - 2 nos
Butter - 1 Tbsp
Salt & Pepper
Water - 2 cups
Corn flour to dilute - 1 tsp

For the Soup
Oil - 2 tsp
Spring onion whites and stalk
Few Ginger Juliens
Salt & Pepper
Egg - 1 no. (whisked)
Corn flour to dilute - 1 tsp

Step 1: Making the Chicken stock

1. Add the chicken, carrot, onion, garlic, celery, rock salt, pepper and water

2. Close and cook for 25 minutes. Strain andseperate the stock water.

3. Shread the chicken meat

Step 2: Making Creamy Corn

Pressure cook the corns with some water and salt. Once cooked, separate the kernels. Grind half of it to paste

In a pan, heat butter. Add remaining kernels, salt & pepper, water and corn paste. Close & simmer for 10 mins. Dilute corn flour & add to the cream to thicken it. Cook for another 5 to 10 minutes.

Step 3: Making the Sweet Corn Chicken Soup
In a pan, heat oil. Add spring onion whites, ginger juliens, shredded chicken and saute for 1 min.

Add the corn cream base, chicken stock & spring onion stalk. Season with salt & pepper

Creamy Sweet Corn Chicken Soup is ready to be served hot.

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