A healthy version of quick and easy-to-make CHICKEN CORN SOUP requires only scratch items to make. As winter comes, hot drinks start nourishing your soul because of their nature. To enjoy winter take a deep breath under starry nights or just under the blanket to feel its warmth.
A quick chicken corn soup recipe made on the stovetop or in the instant pot will give you the same taste. Contain a high quantity of proteins, and vitamins to nourish your soul. As it involves pure homemade hygiene-free and gluten-free ingredients. Authentic remedy during winter for fever, or any general disease for all ages of people. Also beneficial reducing menstrual cramps of women’s monthly cycle. As a chicken stock, veggies, corn, eggs all have their own fighting properties. It’s a highly recommended diet suggested by your physicians to avoid any disease. A spoonful of soup is actually sufficient to energize your soul and body.
Chinese medicine culture also has an egg drop soup made with extra chicken stock. In which chicken stock gives an incredibly flavorful and succulent taste of ginger, garlic, and sesame oil. Here we have this amazing quick recipe of chicken corn soup with step by step process, so please stay with us and learn this recipe with a friendly smile.
Winter Special Quick and Easy Chicken, Veggie & Corn Soup
Ingredients
Chicken Stock
- 500 gm Chicken Bones (Neck & Back Preferred)
- 1 small Onion
- 1 medium Carrot
- Spring Onion (to taste)
- 1/2 bilb Garlic
- Coriander (to taste)
- Parsley (to taste)
- 8-10 Black Pepper (crushed)
- 2.5 litre Water
- 1 tsp Chicken Powder
- Salt (as required)
- 2-3 drops Sesame Oil
Chicken Corn Soup
- 6 cups Chicken & Vegetable Stock
- 1/2 cup Chicken (boiled & shredded)
- Sweet Corn (boiled)
- Salt (as required)
- 1 cup Water (or as required)
- 4-5 tbsp Cornflour
- 2 Egg White
- 1/4 tsp Black Pepper Powder
- 2-3 tbsp Soy Sauce (or as required)
- Vinegar (to taste)
- Chicken Powder (optional)
- Red Chili Sauce (optional)
Just add water and cornflour in a separate bowl first and give a good mix. Now set aside for a time being.
Instructions
Chicken Stock
- Wash chicken bones and vegetables thoroughly.
- In a large pot, add all ingredients and water together.
- Bring it to a boil and skim off any foam that appears on the surface of the mixture.
- Let it simmer for 2-4 hours on low flame continuously, but check thoroughly after some time again and again.
- Strain stock through a fine sieve.
- Soup stock is ready now.
- Allow to cooling for about half an hour, then refrigerate.
Chicken Corn Soup
- In a pot add chicken stock and bring it to boil.
- Now gradually add chicken and sweet corn and cook for almost 8-10 mins.
- Now add salt as per required amount, then add water and cornflour mixture in it gradually, now mix it well and continuously give it a mix slowly until getting thicker as your desirable foam.
- Now beat 2 egg whites and add while stirring continuously.
- Chicken corn soup is ready now to serve hot.
Dressing
- Serve chicken corn soup with soy sauce, vinegar, red chili sauce, salt, and black pepper powder as per your taste requirement.
Notes
- Left chicken can be saved for later use and discard the solids as well.
- Use chicken stock good for 4 to 7 days, when stored in the refrigerator.
- Divide in a small portion of 2-4 cups and freeze them for 1-2 months.
- For chicken corn soup use organic chicken and get extra bones of b=neck and back for the stock to get more nutritions and flavors.
- The specific above recommended amount and kind of vegetables are just as guidelines. You can use whatever kind of veggies you want, but the chicken stock will go perfect for any kind of veggies.
- As alternative of sweet corn, you can also use cream of corn that easily available in super markets.
- Also if the chicken is not your thing to go, just omit it completely and use your own choice vegetable stock (not chicken stock) to make this soup completely vegetarian.
- If you’d like to give this soup a kick, I recommend stirring in some sriracha or Thai bird chilies.