Chicken corn soup #soupcontest

Name: Chicken corn soup #soupcontest
Cuisine: British
Ingredients: 200 gms Chicken, boneless; 2 cups water; 1 cup sweet corn, crushed; 3 tsp flour mixed with water; 1 egg, beaten; 4 cups chicken broth; 1/2 tsp salt; 1 tsp soy sauce, to taste; 1/2 tsp hot sauce, to taste; 1/2 tsp vinegar

cooking with sadia @cook_17284954

It was back in '98 in pakistan,my village. When the weather was nothing short of rain and cold. Me and my family would gather up in the kitchen watching my mother make this soup. For me, this recipe is very personal to me as it reminds me of my mother and a perfect potion of healing in cold times. #soupcontest

cooking with sadia @cook_17284954

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Ingredients

200 gmsChicken, boneless
2 cupswater
1 cupsweet corn, crushed
3 tspflour mixed with water
1egg, beaten
4 cupschicken broth
1/2 tspsalt
1 tspsoy sauce, to taste
1/2 tsphot sauce, to taste
1/2 tspvinegar

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Steps

1

Boil chicken in chicken broth in a big pot or crock pot
2

Let cook for 20-15 minutes or until the chicken is fully cooked. Chicken should shred very easily.
3

While chicken is cooking, add half the corn in a blender and pulse a few times with a touch of water. Do not puree the corn but just crush it lightly.
4

Once chicken is done, remove it from the pot and shred with fork and knife
5

Return the shredded chicken to the pot, along with the crushed corn and 2 cups of water and continue to simmer the soup,
6

While the soup is simmering, mix flour with a little bit of water to make a slurry and pour this into the simmering soup to thicken it.
7

Next, beat an egg and slowly pour into the soup
8

Add salt to taste along with hot sauce, soy sauce and vinegar as needed,
9

Serve hot. I like to add more soy sauce, hot sauce and green chilies to the soup.