Chicken Corn Soup - Classic Comfort Food
Recipe Summary
- This recipe guides you through making a hearty and flavorful chicken corn soup. It involves sautéing chicken with ginger and garlic, simmering it in a rich broth, then adding carrots, sweetcorn, and shredded chicken, finally thickening it with a cornflour slurry for a comforting meal.
All Ingredients - Main Ingredients
- Olive Oil 2 tbsp
- Garlic Paste 1 tsp
- Ginger Paste 1 tsp
- Chicken 750g
- Salt 1 tsp
- Black Pepper 2 tsp
- Dark Soy Sauce 2 tsp
- Water 1.5 L
- Carrots 1 (diced)
- Sweetcorn 100g
- Cornflour 2 tbsp
- Water (for slurry) 3 tbsp
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat 2 tablespoons of olive oil in a pan. Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste. Sauté for until fragrant.
Step 2: Cook Chicken
Add 750g of chicken pieces to the pan. Cook on medium heat for until the chicken changes color.
Step 3: Season Chicken
Season the chicken with 1 teaspoon of salt, 2 teaspoons of black pepper, and 2 teaspoons of dark soy sauce. Cook for another , stirring to coat the chicken evenly.
Step 4: Simmer Chicken Broth
Pour 1.5 liters of water into the pan with the chicken. Cover the pan and cook on medium heat for to create a rich broth and tenderize the chicken.
Step 5: Shred Chicken
Carefully remove the cooked chicken pieces from the broth and set them aside. Once cooled slightly, shred the chicken meat from the bones.
Step 6: Add Vegetables and Shredded Chicken
Add 1 diced carrot and 100g of sweetcorn to the simmering broth. Return the shredded chicken to the pan. Cook for on medium heat, allowing the vegetables to soften and flavors to meld.
Step 7: Thicken Soup
In a separate bowl, mix 2 tablespoons of cornflour with 3 tablespoons of water until completely dissolved to create a slurry. Pour the cornflour slurry into the soup while stirring continuously. Cook for until the soup thickens to your desired consistency.
Step 8: Serve
Serve the hot chicken corn soup immediately.
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