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| Chicken and sweet corn soup |
There's nothing better than hot soup to warm you up on a cold day! And the crazy cold weather we've had these past few days! It's almost like Summer decided to pack her bags this year and go on vacation, leaving Winter to take over and wreak havoc across the country! Hopefully Summer will think twice and decide to come back, for the sake of all of us.
After all, the chicken and sweetcorn soup is really a great warmer! Delicious succulent, hot and thick! Times like these you feel like you could drink soup forever! Definitely soul food.
Chicken and sweet corn soup
Ingredients:
2 cups chicken stock,
shredded boiled chicken,
125 grams can of creamed corn,
2 beaten eggs,
1 tablespoon cornstarch,
2 tablespoons water,
salt and pepper
To prepare the chicken stock:
Boil 2 cups of water with chicken,
3 cloves of garlic, and a little ginger for an hour.
Discard the ginger, garlic, and chicken.
Shred the chicken for later use.
Methods and Steps to Make Chicken and Sweet Corn Soup:
Steps 1.
Bring the chicken stock to a boil.
Steps 2.
Add the boiled corn and shredded chicken.
Steps 3.
Then add the beaten eggs one by one.
Steps 4.
Stir. Mix the cornstarch with 2 tablespoons of water in a small bowl, then add this to the mixture. Bring to a boil again.
Steps 5.
Add salt and pepper. Then serve!
Note:
Tips! The trick to getting a good thick chicken and sweet corn soup is with cornstarch! Cornstarch helps thicken the soup. So you can always add more or less cornstarch depending on your preference.
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