Sweet Corn Chicken and Egg Drop Soup

Name: Sweet Corn Chicken and Egg Drop Soup
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup chicken boiled and shredded or diced; 3 cups chicken broth; 1 can (200 gms) Cream Style Sweet Corn; 5-6 cloves garlic minced; 1 medium carrot peeled and chopped finely; 1/2 capsicum chopped finely; 5-6 green beans sliced diagonally; 4 green onions thinly sliced with green and white parts divided; 1 tbsp cornflour mixed with little water; 2 eggs whisked; 1 tsp butter; 1/2 tsp ground black pepper; 1/4 tsp MSG or chicken seasoning cubes; 1 tsp soy sauce; 1.5 tsp green chilli sauce; 1 tbsp vinegar; As needed salt

Kumkum Chatterjee @cook_12055532

#JFB
#week1
#HealthFirst
Sweet Corn, Chicken and Egg Drop Soup is a delightful blend of tender chicken, sweet corn and silky egg ribbons which are simmered in a flavourful chicken broth.This soup comes together fast with a thick creamy texture. Packed with protein from chicken and eggs and rich in fibre and vitamins from corn , this comforting bowl of healthy soup originates from Chinese cuisine.Low in fat, this soup is easily digestible and an excellent option for a healthy meal. Serve this delicious soup hot as an appetizer or a main dish.

Kumkum Chatterjee @cook_12055532

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Ingredients

25 minutes

4 servings

1 cupchicken boiled and shredded or diced
3 cupschicken broth
1 can (200 gms)Cream Style Sweet Corn
5-6 clovesgarlic minced
1medium carrot peeled and chopped finely
1/2capsicum chopped finely
5-6green beans sliced diagonally
4green onions thinly sliced with green and white parts divided
1 tbspcornflour mixed with little water
2eggs whisked
1 tspbutter
1/2 tspground black pepper
1/4 tspMSG or chicken seasoning cubes
1 tspsoy sauce
1.5 tspgreen chilli sauce
1 tbspvinegar
As neededsalt

Saved

Steps

25 minutes

1

Boil and shred or dice chicken.Strain the broth and set aside.Heat butter in a wok and add minced garlic.Saute till aromatic. Add finely chopped carrot, beans and capsicum. Saute and add creamed corn, shredded chicken and chicken broth.
2

Boil for 5 minutes till the vegetables are a bit tender.Slowly stir in the cornflour slurry to thicken the soup.Add the seasonings..black pepper, MSG, salt to taste, soy sauce and green chilli sauce.With the soup still simmering, drizzle the whisked egg in a thin stream.Stir gently.Almost instantly fine threads or ribbons will settle throughout the broth.
3

Stir gently with a fork so that the eggs cook evenly, giving you those silky soft ribbons that are the hallmark of egg drop soup.Add green onion whites and boil for 1 minute.
4

Garnish with chopped spring onions and serve in individual bowls,boiling hot Chicken, Corn and Egg Drop Soup as an appetizer,in breakfast as a side with toasted bread or in main course.