Ingredients
Sweetcorn – 1 can
Cooked chicken – 1 cup shredded
Chicken stock – 2 cups
Water – 2 cups
Cornflour – 1 tsp
Water – 1/4 cup
Pepper powder – 1/4 tsp
Sugar – 1/2 tsp
Salt – to taste
Eggs – 2 small
Spring onions – 2 tbsp chopped
Method
Heat chicken stock and water in a stew pot and add the sweet corn and chicken pieces. Let it boil. Add sugar, pepper powder and salt to taste. Simmer for 2 minutes and add cornflour mixed with 1/4 cup of water. Simmer for another 2 minutes. Keep the soup on a high flame and add well beaten eggs as a thin string, while constantly stirring the soup. Cook it for a minute and switch off the flame. Serve lip-smacking ‘Sweetcorn Chicken Soup’ garnished with spring onions. Enjoy with your loved ones!
Will definitely keeps me warm, one of my fav soup.Beautifully done.
Would like to have a bowl of this soup…perfect for a cold weather here…