CHICKEN CORN SOUP

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INGREDIENTS FOR CHICKEN STOCK:

Water10 cups
Onion1 medium
Carrot1 medium
Garlic2 cloves
Tomato1 medium
Saltto taste

METHOD:

  • Place chicken wings and necks in a pot and add all other ingredients in it.
  • Boil them on medium flame for 2 hours.
  • Remove all ingredients and discard,except chicken.
  • remove meat from bones and set aside.
  • You can store this stock in freezer for a month also.

INGREDIENTS FOR SOUPS:

Chicken meat1 cup
Boiled Corn1/2 cup
Egg1 no
Saltto taste
White pepper1/2 tsp
Vinegar2 tbsp
Chinese salt (optional)1 1/2 tsp
Soya sauce2 tbsp
Corn flour1/2 cup

METHOD:

  • Boil corns (if using fresh) and coarsely grind them.
  • Now again boil the stock and add salt, soya sauce, Chinese salt, white vinegar and white pepper.
  • Add corns and mix well now add corn flour dissolved in water.
  • Beat egg and pour in soup but keep on stirring ,it will form threads of egg.
  • Serve hot.
  • You can add chopped hard boil egg too.
  • Before serving add black pepper if required.
  • Add chopped green chillies in vinegar ,leave it for few minutes then serve with soup. You will love it.
  • Serve with garlic sticks

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