Happy's Cook

Sunday, January 27, 2019

Sweet Corn Chicken Soup | Chicken Soup | Sweet Corn Soup | Soup Recipes

Hello all, I am super excited to share the news that I have started my YouTube channel. I always wanted to share videos, however, coming out of my comfort zone really took these many days. I am in the process of learning to do better videos and I hope to share more videos in the coming days. Please extend your support by subscribing to my channel. Coming to today's recipe, it is one of our recent favourites. When I shared this sweetcorn chicken soup on one of my lunch plates, many of my Instagram followers were asking about the recipe. Hence, yesterday when I made this again, I was shooting it for the channel and I am here with the recipe. Let's move to the recipe and please check the video too:

For the Chicken Stock:
Chicken(with bone) - 1/2 Kg
Onion - 1(small)
Carrot - 1(small)
Celery - 1 Stick 
Ginger Garlic - 1 tblsp(crushed) 
Whole Pepper Corns - 1 tsp
Cloves - 3 
Salt - as needed 
Water - 4 Cups 
For the Corn Puree: 
Sweet Corn - 1/2 Cup(cooked)
Water - 2 tblsp 
Other Ingredients: 
Butter - 1 tsp
Spring Onion - 1/4 Cup(white Part)
Cooked Sweet Corn - 1/2 Cup 
Corn Flour - 2 tblsp 
Egg - 1
Salt - as needed
Pepper Powder - as needed
Spring Onion(green part) - to garnish
1. To make the chicken stock: In a pot, add the chicken, onion, carrot, celery, crushed ginger garlic, peppercorns, clove, salt and water. Bring it to a boil.
2. Close it with a lid and simmer it for 30 to 40 mins. By now the chicken is very tender and the stock is ready. Remove the chicken pieces and keep it aside.
3. Strain the chicken stock and it is ready to use. You can discard the fat layer present on the top or you can mix it all together.
4. Shred the chicken finely and remove the bones. Also, grind 1/2 cup of corn to a smooth paste by adding few tablespoons of water. 
5. Keep the corn puree aside. In a wide pan, add the butter.
6. When the butter melts, add the chopped white part of the spring onion. Then add the cooked sweet corn. Saute it for a minute.
7. Then add the pureed corn, shredded chicken. Mix it all together.
8. Now, add 3 cups of chicken stock and bring it to boil. Dissolve, 2 tblsp of corn flour in a little water and add it to the boiling soup. This helps to thicken the soup.
9. Finally, beat an egg really well and add it to the soup. Keep mixing while adding. Adjust the salt and add required pepper powder. Garnish it with the chopped greens of the spring onion. Serve it warm with bread.
Points to remember:
  • Vegetarians can skip the chicken broth and use broth made only with vegetables. Follow the same steps while making veggie stock.
  • You can simmer for up to 1 hour to get really strong broth. The prepared chicken broth can be refrigerated and used in various other recipes.
  • If you don't prefer adding the whole egg then you can use only the white of an egg.
  • The chicken broth can be made in a pressure cooker.  Add all the ingredients and pressure cook for 4 to 6 whistles. Open when the pressure releases completely.

Warm Regards,
Happy's Cook - Divya

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