Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, chicken corn soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Chicken corn soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Chicken corn soup is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken corn soup using 13 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make Chicken corn soup:
- Take 2 tbsp boiled and shredded chicken
- Make ready 1/2 cup tinned sweet corn
- Make ready 1 green capsicum chopped
- Make ready 3 tbsp chopped beans
- Make ready 2 tbsp grated carrot
- Prepare 1 tsp chopped garlic
- Take 1 1/2 tbsp cornflour
- Get 1 tsp Amulite or butter
- Take 1 tsp black pepper powder
- Take 1 pinch ajinomoto
- Take 11/2 tsp green chilli sauce
- Make ready To taste salt
- Prepare 2 cups water
In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. In a separate bowl mix the cornflour with water. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn.
Steps to make Chicken corn soup:
- Boil and shred 3-4 boneless chicken.Reserve stock.Chop beans and capsicum.Chop garlic and fry in butter golden brown.Add the vegetables and scraped carrot.Also add the sweet corn and water.Add salt, pepper and ajinomoto.Bring to boil.Add the chicken stock,chilli sauce and cornflour paste and boil.Stir so that no lumps r formed.Garnish with coriander leaves.Serve hot.
In a separate bowl mix the cornflour with water. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Amish Chicken Corn Soup Creamed corn and butter make my chicken corn soup homey and rich. This recipe makes a big batch, but the soup freezes well for future meals—one reason why soups are my favorite thing to make. —Beverly Hoffman, Sandy Lake, Pennsylvania Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat. Bring to boil, then turn down the heat to medium and stir occasionally.
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