Sweet Corn Chicken Soup

My little people have had the cough and sniffles this week and this magic potion of a soup is the best cure for it. Its soothing and satisfying so works like magic to instantly make you feel better.

Nothing beats a good hearty soup in Fall weather plus its a great way to get rid of all the little left overs from previous cooking. I had some broth and boiled chicken left over from another recipe. I also had a couple carrots, peas, green onions left over. They were not enough to make something on their own but a perfect addition to this soup. 

Sweet corn Chicken Soup

RECIPE: Sweet Corn Chicken Soup

Ingredients

4-5 Cups Chicken Broth
1 Cup Shredded Chicken, cooked
1 (15oz) Can Cream-Style Sweet Corn
1/2 Cup Carrots, diced
1/2 Cup Onions, diced
5-6 Garlic cloves, finely chopped
1 Cup Fresh green peas
2 TBSP Soy Sauce
2 tsp Corn Starch (mixed in a little water)
1 egg, beaten
a small sieve to strain the egg
Salt and Pepper to taste
Green onions for garnish

Method

1. Heat the chicken broth in a stock pot and add the onions, carrots, garlic and peas to it. Cover and let it simmer so the veggies are a little soft and cooked.
2. Now add the corn, shredded chicken, Soy sauce, salt and pepper. Add the corn starch mixed in a little water and let the soup thicken a little. Make sure you keep stirring it to avoid a lumpy soup.
3. Beat the egg in a small bowl and pour it in the small sieve over the soup and let it trickle into the soup. This is the best way to get the soft strings of egg in the soup. Keep stirring it the whole time so the egg does not solidify in one spot.
4. Garnish with some sliced green onion and serve. I like to serve this with some simple sandwiches or some fried rice.

Ingredients

Chopped garlic, onions, carrots and fresh peas

Add them to the soup and let simmer till they cook and soften a little

Add the corn, shredded chicken, soy sauce and corn starch.

Add the beaten egg through a sieve or strainer to the soup

Hope you enjoy this with your loved ones this Fall.