Chicken Corn Soup

Name: Chicken Corn Soup
Total time: 1800 s
Yield: 2-4 servings
Cuisine: Pakistani
Ingredients: 2-3 chicken pieces; 1/4 cup corn; 1/2 tsp garlic powder; 1/2 tsp ginger powder; 1/2 tsp salt; 1/2 tsp soya sauce; 1/4 tsp blackpepper powder; 1/4 tsp whitepepper powder; 1 bayleaf; 1 cinnamon stick; 1 green chilli; 1 egg white; 2 tbsp cornflour; 2 tbsp water

Rizwan Qureshi @cook_20910975

#joy
All time Classic simple yet flavourfull healthy soup

Rizwan Qureshi @cook_20910975

#joy
All time Classic simple yet flavourfull healthy soup

Saved

Ingredients

30min

2-4 servings

2-3chicken pieces
1/4 cupcorn
1/2 tspgarlic powder
1/2 tspginger powder
1/2 tspsalt
1/2 tspsoya sauce
1/4 tspblackpepper powder
1/4 tspwhitepepper powder
1bayleaf
1cinnamon stick
1green chilli
1egg white
Slury
2 tbspcornflour
2 tbspwater

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Steps

30min

1

Make stock with chicken pieces ginger garlic powder green chilli bayleaf cinnamon and 4 cup water. When chicken is tender turn off flame. Strain out bayleaf cinnamon green chilli Shred chi ken into pieces
2

Boil corn & seprate kernels. Or use tin corn. Mash them a bit. Add corn & shreded chicken in stock with seasonings. Cook for 5 minutes at low flame to blend finely
3

Make slurry and add in soup while stirring to avoid lumps. Beat eggwhite with a tiny bit of yellow colur(optional). Add in soup at medium flame. Dnt stir while adding. I actually like big layers of eggwhites topping in my soup
4

Soup is ready. Before serving add soya sauce bit of chilli sauce & green chilli in vinegar. Enjoy with crackers or breadstick