Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, sweetcorn chicken and vegetables soup. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Sweetcorn chicken and vegetables soup is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sweetcorn chicken and vegetables soup is something that I have loved my whole life.
When half cooked, add the vegetables and cook again. Once all are done, strain and reserve the water separately. To make chicken and sweet corn soup on the stovetop, simply: Cook the base soup ingredients. Simmer until the carrots are cooked.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sweetcorn chicken and vegetables soup using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Sweetcorn chicken and vegetables soup:
- Prepare 1 cup fresh sweet corn kernel boiled
- Prepare 1 chicken breast make shreds
- Prepare 2-3 pcs cauliflower finely chopped
- Make ready 4-5 french beans finely chopped
- Make ready 1 small carrot finely chopped
- Get to taste Salt
- Take 1/2 tbsp black pepper powder
- Prepare 2 tbsp cornflour
- Make ready 1/2 tbsp sugar
- Prepare 3 cups water
- Get skip chicken if you are a vegetarian
Dissolve the tapioca flour in a splash of water and add this into the soup as well. While the soup is simmering, crack the eggs into a small bowl or jug and whisk. Chicken and sweetcorn soup is an egg drop soup; this is because you are adding an egg to the soup while it is simmering, creating the whisps of egg you see in the soup. Egg drop style soups that are served within the Chinese Cuisine are a thinner consistency to the ones made within the Western Cuisine such as Austrian Egg Soup.
Instructions to make Sweetcorn chicken and vegetables soup:
- Next take cornflour in a small bowl and add 4-5 tbsp water. Mix and keep it aside.
- Take a thick bottom pan add 3 cups of water, all chopped vegetables and chicken breast. Cover the pan & let it boil for 20 mins on medium flame.
- While your chicken and vegetables are getting boiled, take 3-4 tbsp of boiled sweet corn in a mixer jar and make paste. (you can add one tbsp of water if required). Keep it aside.
- After chicken and vegetables are boiled add boiled sweet corn kernel, salt, black pepper and sugar. Give it a mix.
- Add the sweetcorn paste which was made in step 2. Mix well and bring it to boil.
- Now add cornflour mix which is made in step 3. (This thickens the soup.) Let it boil for 2-3 mins. Adjust salt or sugar if required. Put the flame off.
- Serve hot.
Chicken and sweetcorn soup is an egg drop soup; this is because you are adding an egg to the soup while it is simmering, creating the whisps of egg you see in the soup. Egg drop style soups that are served within the Chinese Cuisine are a thinner consistency to the ones made within the Western Cuisine such as Austrian Egg Soup. The soup is a delicate flavour of chicken stock, garlic and sweetcorn, one I love to enjoy all year round. There's no need to feel guilty about eating this takeaway classic either - it's packed with protein; lean chicken breast and egg and is a water-based stock. When it comes to keeping to traditional Chinese cooking, you have to try this Chinese chicken and sweetcorn soup.
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So that’s going to wrap this up with this exceptional food sweetcorn chicken and vegetables soup recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
