Sweet Corn and Chicken Soup

Lets have some hot Soup!!!!!!!

Ingredients

Chicken Stock: 3 Cups

Sweet Corn: 250gms

Cooked chicken: 250gms

Egg: 1

Soya Sauce: 1/2 Tea Spoon

Corn flour: 1 Table Spoon

Pepper Powder: 1/2 Tea Spoon

Spring onion

Salt

For making Stock

Chicken: 250gms

Onion: 1

Garlic: 4 - 5 Cloves

Bay leaf: 2

Cloves: 2- 3

Pepper Corns: 10

Celery: 1 stick

Water: 4 Cups

Salt

Cooking time: 45 minutes

Method

First lets make chicken stock

To a deep bottom vessel add all the ingredients mentioned under to make stock and combine well and let it boil

Once it boils you can see white foam on top.  Remove it and reduce the flame and allow the stock to boil for another 20 to 30 minutes

Mix corn flour in little water and keep aside

Beat the egg well and keep aside

Strain the stock and keep it back on stove

Take the garlic and mash it well and add it to the stock

Take the chicken pieces and remove all the bones and chop it to bite size pieces

Once the stock boils add sweet corn kernels and let it boil for 5 to 6 minutes

Now add the cooked chicken.  (Before adding chicken if you wish to you can take out some of the corn kernels and grind it to a paste and add it to the soup)

Reduce the flame and add corn flour mix to it

Add the beaten egg through a strainer (Its important to add it through a strainer, else it will become chunky)

Add soya sauce and let it boil for another 2 or 3 minutes

Add pepper powder and check the salt, if required add more. (Remember you have added salt while making stock)

Add chopped spring onion and serve hot

Note:

Adjust the spice levels accordingly.  I have used white pepper powder.  But its not mandatory.  You can use normal pepper powder

This is not a thick soup, the consistency is medium.  If you need a thick soup increase the amount of corn flour.  

You can make vegetable soup the same way by adding carrots, beans etc instead of chicken 

If you want to make more stock and store it for future use, after preparing the stock, strain it and let it cool completely and pour in the ice tray and let it freeze. Once it freezes can remove from ice tray and store in zip lock covers  in freezer.  

I use chicken breast piece to make the stock and use the same chicken to make the soup.  But you can use any piece as per the availability