Chicken Corn Soup Recipe
Chinese Chicken Corn Soup
I'm typing about this Chicken Corn Soup Recipe and I'm already craving it. The slight saltiness of the chicken stock with the sweet creaminess of the creamed sweetcorn really gets my tastebuds going. If you need an easy, light main meal then this soup is perfect. The corn makes it more substantial and there's not really a lot to prepare or do beforehand especially if you use ready-made stock.
I prefer to keep some frozen homemade chicken stock on hand at all times so this is an easy dinner recipe idea for a cold winter evening.The egg whites will thicken it up and add an interesting look to the soup. The official recipe says to add ham at the end, I have tried crispy bacon and it worked well although I reduced the salt slightly on the ingredients.The corn with the chicken soup makes it quite filling especially if you also serve crusty, fresh bread to mop up the bottom of the bowl.
Chicken Corn Soup Recipe Ingredients
Serves 4
- 1 litre Chicken stock
- 2 cans creamed corn
- 5ml salt
- 15ml cornflour
- 20 ml water
- 4 chopped chicken breasts
- 2 egg whites, lightly beaten
- 2cm thick(1 inch) slice of cooked ham, chopped
- 2 spring onions , finely chopped
How To Make Chicken and Corn Soup
This soup is so easy that I get the kids to help out - under supervision of course. They love stirring and adding the cans of creamed corn.
- Get the chicken stock boiling in a large pot, then add in the sweetcorn and salt to season. You can add more salt if you want to.
- Make a paste with the water and cornflour and stir it into the stock mixture.
- Reduce the heat and simmer for about 10 minutes until the stock mixture starts to thicken.
- Add the chicken breasts and cook uncovered for another 20 minutes until the chicken is cooked through.
- Slowly add the egg whites in a stream while the soup is still cooking. Keep stirring until the egg whites have formed a white stream.
- Serve the soup with the chopped ham and spring onions.
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