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Chicken And Corn Soup

Diabetic.Foodie's picture
Ingredients
  Chicken 500 Gram, boiled
  Fat free chicken stock 3 Cup (48 tbs)
  Canned cream style corn 250 Gram (1/2 Can)
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Cornflour 1 Tablespoon
  Water 1 Tablespoon (1 Tablespoon Plus 1 Tablespoon)
  Egg 1 , whisked
Directions

Remove and discard bones from chicken.
Shred flesh.
Heat stock in a pan over moderate heat.
Add chicken and cook for 2 minutes.
Stir in corn, salt and pepper.
Mix cornflour with 1 tbsp water, add to soup and cook for about 5 minutes, stirring frequently till slightly thick.
Beat egg with 1 tbsp water in a bowl and pour slowly in a thin stream into hot soup, stirring continuously.
Continue to cook and stir for 1 minute longer.
Ladle hot soup into soup bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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