Stay Healthy This Winter: Fight Colds and Boost Immunity with Healthy Chicken Corn Soup

Warm and comforting chicken corn soup is the perfect dish for winter. This recipe will help you prepare a flavorful, restaurant-style Chicken Corn soup at home. Let’s get started with the step-by-step process.

Ingredients for Chicken Corn Soup

1. Bone-in chicken pieces – 500 grams

2. Water – 2 litres

3. Onion – 1 medium (chopped)

4. Garlic cloves – 4-5 (chopped)

5. Ginger – 1/2 inch piece (unpeeled)

6. Carrot – 1/4 cup (chopped)

7. Parsley or coriander leaves – 1/4 cup (chopped)

8. Salt – to taste (around 1 tsp)

9. Whole black peppercorns – 1/2 tsp

10. Bay leaf – 1

11. Sweet corn (canned) – 1/2 cup (some blended, some roughly crushed)

12. Chicken stock cube – 1/2 (half a cube from a standard packet)

13. Sugar – 1 tsp

14. White pepper powder – 1/2 tsp

15. Black pepper powder – 1/2 tsp

16. Cornflour – 1/4 cup

17. Egg white – 1

18. Soy sauce, chilli sauce, vinegar, and green chillies soaked in vinegar – for serving

Instructions to Prepare Chicken Corn Soup

Step 1: Prepare Chicken Broth

1. In a large pot, add 500 grams of bone-in chicken pieces and 2 litres of water.

2. Add the following ingredients to enhance the flavour:

1 medium-sized chopped onion

4-5 chopped garlic cloves

1/2 inch piece of unpeeled ginger

1/4 cup chopped carrot

1/4 cup chopped parsley

1 tsp salt (adjust to taste)

1/2 tsp whole black peppercorns

1 bay leaf

3. Cook the broth on low heat. While it cooks, foam may form on the surface. Remove it carefully to keep the broth clear.

4. Let the broth simmer for about 1 hour on low heat until the chicken releases all its flavour.

Step 2: Strain and Shred the Chicken

1. Once the broth is ready, strain it to separate the liquid.

2. Remove the chicken pieces and shred the meat, discarding the bones. You now have clear broth and shredded chicken ready to use.

Step 3: Add Sweet Corn and Other Ingredients

1. Add 1/2 cup sweet corn to the prepared broth. Blend some corn for a creamy texture, and roughly crush the rest for added chunks.

2. Add 1/4 cup of roughly minced chicken to the broth (approximately 100 grams).

3. Stir in 1/2 chicken stock cube and 1 tsp sugar. Cook the mixture on low heat for 10-12 minutes.

Step 4: Adjust Seasoning and Thicken the Soup

1. Season the soup with 1/2 tsp white pepper powder and 1/2 tsp black pepper powder.

2. To thicken the soup, prepare a cornflour slurry by mixing 1/4 cup cornflour with 1 cup water.

3. Gradually pour the slurry into the soup, stirring continuously to prevent lumps.

4. Let the soup simmer for 5 minutes after adding the cornflour. The soup will thicken and develop a shiny texture.

Step 5: Add Egg White

1. Lightly beat 1 egg white.

2. Slowly drizzle the egg white into the soup in a thin stream without stirring immediately. Allow it to set for about 20 seconds.

3. Gently stir to create beautiful egg ribbons and chunks in the soup.

Step 6: Serve and Enjoy

1. The soup is now ready to serve. Pour it into bowls and garnish with fresh parsley if desired.

2. Serve hot with soy sauce, chilli sauce, vinegar, and green chillies soaked in vinegar for added flavour.

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Tips and Suggestions

1. Skim Foam: Removing foam while the broth cooks ensures a clear and flavorful soup.

2. Control Thickness: Adjust the amount of cornflour slurry to achieve your desired soup consistency.

3. White Pepper Alternative: If you don’t have white pepper, use black pepper instead.

4. Taste Test: Always taste the Chicken corn soup after adding spices and adjust as needed.

Restaurant-style chicken corn soup is a delightful and nourishing dish, perfect for the winter season. It’s easy to prepare and loved by people of all ages. Serve it as a starter, a light meal, or a comforting snack. Try this recipe, and it’s guaranteed to make your family feel like they’re dining out at a fine restaurant.

Give this recipe a try and share your feedback with us. Until the next recipe, take care and goodbye!