Sweet corn and chicken soup is an easy and healthy soup recipe. It is a delicious Indo-Chinese recipe with sweet corn and chicken.
Easy Sweet Corn Chicken Soup:
Sweet corn chicken soup is an easy and creamy soup recipe with sweet corn, mixed vegetables, and chicken. It tastes mildly sweet and creamy, easy and simple to make in just a few minutes. I am not a big fan of soup recipes though I like this sweet corn and chicken soup. I have this soup for a dinner with garlic bread or with steamed rice for a filling meal. Check for more healthy soup recipes, moong dal vegetable soup, and quinoa vegetable soup.
Smart Cooking Tips:
1. Adding vegetables are optional.
2. You can add chicken stock or vegetable stock in this recipe. Chicken stock adds an excellent flavor to the soup.
3. You can use frozen or fresh corn kernels in this recipe.
4. Add the beaten egg and give a quick stir to avoid forming lumps in the soup.
Indo Chinese Recipes:
Indo Chinese recipes are the combination of both flavors from Indian cuisine and Chinese cuisine that includes sauces and spices. There are varieties of indo-Chinese recipes like Cauliflower Manchurian, Chili Potato, Chicken Manchurian, Chicken fried rice, Chili Paneer, Garlic Chicken and Fish Manchurian.
How to serve sweet corn and chicken soup?
Serve sweet corn and chicken soup hot.
Sweet corn and chicken soup is an easy and healthy soup recipe. It is a delicious Indo-Chinese recipe with sweet corn and chicken.
- 1 cup Sweet Corn Kernels
- 0.50 cup Chopped Carrots
- 0.50 cup Sweet Peas
- 0.50 cup Chicken (Boneless and Skinless)
- 1 no egg
- 0.50 no Green Beans
- 1 tsp Pepper Powder
- 2 tsp Salt
- 2 tbsp Chopped Spring Onions
- 1 tsp Oil
- 4 cups water
- 2 tsp Corn Flour
- 0.50 cup Water
- 1 tsp Rice Vinegar
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In a skillet place the chicken breast and season with salt and pepper. Cook until the chicken is well done. Shred them into small pieces using a fork.
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Grind half a cup of corn kernels with small water to a thick paste consistency and keep it ready. Mix 2 tsp of corn flour in half a cup of water, beat an egg in a separate bowl and keep ready.
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In a sauce pan, add chopped carrots, remaining corn kernels, sweet peas, green beans, sweet corn paste, water, salt and mix well.
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Cover and cook until the veggies are tender. Add the shredded chicken, vinegar, corn flour slurry (mix 2 tsp of cornflour in half a cup of water) and mix well. Bring the mixture to a boil and cook until the soup reaches the desired consistency.
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Add the beaten egg and give a quick mix. Add pepper powder to taste and garnish the soup with chopped green spring onion and serve.