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Chicken And Corn Soup

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Ingredients
  Water 2 Cup (32 tbs)
  Chicken stock cube 1 Small, crumbled
  Grated fresh ginger 1 Teaspoon
  Onion 1 Small, sliced
  Parsley sprigs 4
  Chicken thigh fillet 4
  Canned creamed corn 260 Gram (2 Cans, 130 Gram Each)
  Grated fresh ginger 1⁄2 Teaspoon (Extra Required)
  Cornflour 1 Tablespoon
  Water 1 Tablespoon (Extra Required)
  Ham 60 Gram, sliced
  Green shallots 1 , chopped
Directions

1.Combine water, stock cube, ginger, onion and parsley in medium saucepan with chicken.
Bring to boil, reduce heat, cover, simmer for about 10 minutes or until chicken is tender.
Strain stock, reserve chicken.
2.Return stock to saucepan, add corn and extra ginger, bring to boil.
Blend cornflour with extra water in small bowl, add to stock, stir constantly over heat until mixture boils and thickens.
3.Chop cooked chicken, add to corn mixture with ham and shallot.
Reheat before serving, if necessary.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy

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