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Nida Shahrukh

Winter Special Quick and Easy Chicken, Veggie & Corn Soup

A healthy, full of nutrition’s version of quick and easy to made CHICKEN VEGGIE CORN SOUP made from scratch seems a perfect thing to enjoy with your family on winter cool and cold nights, sitting under a blanket and cheers your moments with delights.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 persons
Course: Soup
Cuisine: Chinese, Asian
Calories: 37
Ingredients Method Notes

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.

Method
 

Chicken Stock
  1. Wash chicken bones and vegetables thoroughly.
  2. In a large pot, add all ingredients and water together.
  3. Bring it to a boil and skim off any foam that appears on the surface of the mixture.
  4. Let it simmer for 2-4 hours on low flame continuously, but check thoroughly after some time again and again.
  5. Strain stock through a fine sieve.
  6. Soup stock is ready now.
  7. Allow to cooling for about half an hour, then refrigerate.
Chicken Corn Soup
  1. In a pot add chicken stock and bring it to boil.
  2. Now gradually add chicken and sweet corn and cook for almost 8-10 mins.
  3. 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.
  4. Now beat 2 egg whites and add while stirring continuously.
  5. Chicken corn soup is ready now to serve hot.
Dressing
  1. Serve chicken corn soup with soy sauce, vinegar, red chili sauce, salt, and black pepper powder as per your taste requirement.

Notes

Tips
  • 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.