Chicken Corn Soup
A home-style recipe for Chicken Corn Soup. Serves 4–5, ready in about 35 minutes.
Ingredients
- 250 g chicken, in pieces with bone
- 6 cups water
- 1 tsp salt
- ½ tsp black pepper, plus more to serve
- 1 cup sweetcorn (tinned cream-style corn, or kernels lightly crushed)
- 4 tbsp cornflour mixed with ½ cup water
- 1 egg, beaten
- Soy sauce, vinegar with chopped green chillies, and chilli sauce, to serve
Missing something?
- No chicken? Use mutton or beef (cook longer), or soya chunks.
- No sweetcorn? Use peas, or skip.
- No eggs? Use paneer or firm tofu in curries and rice dishes.
- No cornflour? Use rice flour or plain flour (slightly less crisp).
Method
- Boil the chicken with the water, salt and pepper. Skim off the foam, then cover partly and simmer for 20 minutes, until tender.
- Lift out the chicken, pull the meat off the bones and shred it finely. Put it back in the stock.
- Add the sweetcorn and simmer for 3–4 minutes.
- Stir the cornflour water and pour it in slowly, stirring, until the soup thickens and turns glossy.
- Keep stirring the soup in one direction and pour in the beaten egg in a thin stream, so it sets in fine threads.
- Serve hot with soy sauce, vinegar-chilli and chilli sauce at the table.
Tip: Pour the egg in slowly and keep stirring; poured in all at once, it sets in lumps.