One of the top most item in my favorites list is sweet corn chicken soup. Whenever we go out in the restaurants, I always end up ordering this Indo Chinese soup .
Normally you use cream style corn in this recipe, but I have tried out without it, by using normal boiled sweet corn and believe me, it tasted superb.
I have used only 1 egg for egg drop, but you can increase the number of eggs, which will give it more creamy texture.
This recipe is quite simple, easy and very quick.
To make it more healthy, you can omit soy sauce .
So, let’s get started with easy and healthy Chicken Sweet Corn Soup.
Preparation Time:10 Minutes
Cooking Time: 15 Minutes
- 3 Cups Chicken Stock
- 1 Cup Water
- 1 Tablespoon grated ginger
- 1-2 Finely minced garlic cloves
- 2 -3 Boneless, skinless Chicken Breasts
- 2 Tablespoon Corn Flour+ 2 Tablespoon water or chicken stock to make paste
- 1 Cup boiled sweet corn
- 1 Egg (Scramble in a bowl and keep)
- 1 Teaspoon Black Pepper Powder
- 4-5 Chopped Green Onions for garnishing
- 1 Tablespoon Soy Sauce
- Salt (If Required)
Combine water and chicken stock along with soy sauce and keep on medium high flame.
Add ginger, minced garlic and chicken breasts.
Let the breasts cook. Will take about 7-8 minutes.
Remove chicken breasts out and shred them. Keep aside.
In the soup, add corn flour paste and mix well.
Make sure no lumps are formed.
Add boiled corn and shredded chicken.
Let it come to boil.
Drop the scrambled egg and let it get cooked forming nice white strands. Mix well.
Sprinkle pepper powder.
Check the salt.(As chicken stock already got salt and there is added soy sauce , I haven’t added extra salt.)
Remove in the bowls and garnish with chopped green onions.
Enjoy this tasty and easy sweet corn chicken soup .