Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken and corn soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
I'm from Lancaster County and grew up eating chicken corn soup! This is a good recipe for it. Some people add carrots and some don't like the hard boiled eggs but NEVER potatoes to true chicken corn soup! For the rivels the "dough" should really be called batter.
Chicken and Corn Soup is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look wonderful. Chicken and Corn Soup is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook chicken and corn soup using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken and Corn Soup:
- Prepare 200 gr chicken thigh fillet, cubed
- Get 2 garlic, chopped
- Take 1 tsp oil (I used fermented garlic chicken, but you can use regular oil)
- Take 2 eggs
- Prepare 1 can corn
- Take 1 1/2 cup water (I used the corn can as measurement)
- Take 2 tbsp katakuriko + 125 ml water (you can use cornstarch as well)
- Get 2 tsp bouillon powder
- Prepare 1/2 tsp black pepper
Stir in noodles, corn and butter. Add corn (frozen works fine)to broth and bring to a boil. Cook chicken in water and salt until tender. Remove chicken from broth, cool and remove from bones.
Instructions to make Chicken and Corn Soup:
- Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.
- Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder.
- Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.
- Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.
Cook chicken in water and salt until tender. Remove chicken from broth, cool and remove from bones. Chicken Corn Egg Drop Soup is a Cantonese favorite, especially among Hong Kong-ers and, no wonder, as it's a really souped up (pun intended) version of our beloved egg drop soup with an added protein boost from chopped chicken and a touch of sweetness with the addition of corn. In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper.
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So that is going to wrap this up for this exceptional food chicken and corn soup recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
