Chicken Corn Soup

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Chicken Corn Soup 

by #Arshia Nehal‎


Ingredients for Chicken Corn Soup 
Chicken with bones 250 gms
Water as required
Salt to taste
Black peppercorns 1/2 tsp
Ginger garlic 2Tbsp (freshly prepared)
Carrot 1 (roughly chopped)
Onion 1 small (roughly chopped)
Spring onions 2 stick (roughly chopped)
Hara dhania a handful
Method:
Add water n chicken in the pot n bring it to boil. Remove the scum (must step). Then add all ingredients n let it cook for good 45 mins on low flame. When done take out the chicken n shred it n keep aside n drain the stock n keep it aside too.

Ingredients for Soup
Prepared yakhni n shredded chicken
Sweet corns 3/4 cup
Eggs 2
Salt as required
Black pepper powder 1/4 tsp (fresh)
White pepper powder 1/4 tsp (for that Chinese ♨)
Soya sauce 1/2 Tbsp
Cornstarch (flour) 4Tbsp or as needed
Sesame oil 1/4 tsp (for that Chinese ♨)
Green chilies in vinegar to serve with
Soya sauce, Chilli sauce to serve with

Chicken Corn Soup preparation method
Add yakhni n shredded chicken in the pot n bring it to boil then add corns (half of it should be coarsely blended with the liquid n half remain as it is). When it comes to boiling point add soya sauce, black n white pepper powder n sesame oil n check if you need to add salt or not. Now add corn flour (mix with 2 tsp of water). To avoid any lumps keep stirring while adding corn flour. After 2-3 boils add beaten eggs. Tip for eggs: when u add egg pour in stream n leave for a min n then mix so that we have some chunks n some completely mix. Now the yummiest corn soup is ready to be indulged.





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