Cream Corn & Chicken Soup
By: Mom-Friday
Published: Wednesday, August 11, 2010 - 6:44pm

Ingredients




2 pieces chicken (any part you prefer, fillets can do too)
1/2 can of cream corn
1 liter chicken stock (or water boiled with ½ chicken bullion)
1/2 white onion, chopped
1 egg
1 cup tablespoon cornstarch diluted in ¼ water
salt and pepper
sesame oil
spring onion
hard boiled quail eggs (optional)

Preparation

1 Boil water in a small pot and add around 1/4 teaspoon salt when it reaches a rolling boil. 2 While boiling, chop onions. 3 Then whisk the egg. Set them aside. 4 Drop chicken pieces in the boiling water and leave until cooked through, around 20 minutes. 5 Once chicken is cooked, turn off heat. Do not throw away the broth. 6 Chop chicken in bits, the size of a corn kernel. Set aside. 7 In the broth, add chicken bullion, if desired, and turn on the heat. 8 Pour cream corn, chicken bits, and onions to the pot. Allow to simmer for a few minutes. 9 Prepare cornstarch water and mix in soup to thicken. 10 Mix in the egg and use a fork to whisk lightly. Turn off heat. 11 Add a few drops of sesame oil and garnish with chopped spring onions. 12 Stir and serve immediately. 13 Season with more salt and pepper as needed. 14 Drop some hard boiled quail eggs for a chunky, hearty soup.

About


This comfort soup is a bestseller especially with the kiddos. What I love about this soup is how the flavor of tender chicken bits and sweet corn perfectly complements in every slurp. A perfect starter for any meal.