Chicken corn soup
Try few different condiments with this soup and you'll like the twist.
For Chicken stock
with chicken bony parts like necks, wings
ginger garlic paste
For Chicken corn Soup
sweet corn or
1 cup ( whole or cream style)
corn flour or more if required
chicken cube or ½ tablespoon chicken powder
salt to taste
red chili powder
pepper to taste
slims chips packet
hard boiled eggs,
Ginger Julienne slices
Making chicken stock
Add all ingredient of chicken stock in a large pot and cook for 1 hour on medium low flame. Or pressure cook for 15 minutes.
While stock is getting ready. Take green chilies in a small bowl and add 3 tablespoons of vinegar.
Take red chili powder in small bowl and add 2 tbsp of vinegar. Fill the third bowl with soy sauce. Condiments are ready set aside with salt and pepper bottles.
Open a tin of corn and blend the corns with the water by only 2-3 pulses.Set aside. Do not make a paste, we want a gritty mixture.( This step is not required if using cream style corn tin)
Mix cornflour with water and set aside.
When the chicken stock is ready. Strain the soup.
Separate bone from meat and shred the meat lightly with fork.
Heat chicken stock on medium heat and add half of shredded chicken, blended corns, chicken cubes or powder.
Add more 2-3 cup water if you want to make more soup.
Bring soup to boil and add cornflour mixture with constant stirring. (Add half cornflour mixture first and bring to boil and check consistency. Add more cornflour mixture if required).
Now pour eggs in a thin stream while constantly stirring the soup. Make sure the soup is very hot.
Adjust salt and serve hot with condiments and accompaniments. Also add remaining half of shredded chicken on individual servings.