Tuesday, November 26, 2013

Sweet Corn Chicken Soup

A delicate soup and my first choice from my kindergarden....

About Chicken Soup:

Chicken soup is a soup made from chicken, simmered with various other ingredients. The classic chicken soup consists of a clear broth, often with pieces of chicken or vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy forcolds and flus, and in many countries is considered a comfort food.
Traditionally, American chicken soup was prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern times, these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.

Chicken soup can be a relatively low fat food: fat can be removed by chilling the soup after cooking and skimming the layer of congealed fat from the top.A study determined that "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH".


Shredded chicken - 1 cup
Corn Kernels / Creamy corn - 1 can
Chicken broth - 3 cans
Egg Whites beaten well - from 1 egg

For Garnishing:

Pepper Pd
SpringOnion - 3 tbsp
Coriander Leaves - 1 tbsp
green chillies - 1 tsp


Take a soup pan and all above ingredients except egg and cook it till it boils.
Then add egg whites drop by drop and mix them and do this till all egg whites is incorporated.
Garnish with listed ingredients according to your preference.
Serve it with chips.


To make it spicy add a tbsp of very finely chopped coriander leaves and green chillies.

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