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–+ servings
Chicken Corn Soup

Chicken Corn Soup

by Nabeela Kauser
The best chicken soup you will ever eat. The perfect recipe for when you are feeling sick or just nostalgic of cold winter days. This recipe is hearty and full of warmth.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Soup
Cuisine American, Western
Servings 6
Calories 233 kcal

Ingredients

  • 50 ml Oil
  • 750 g Chicken
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1 tsp Salt
  • 2 tsp Black Pepper
  • 100 g Sweetcorn
  • 1 Carrot
  • 2 Soy Sauce
  • 2 tbsp Corn Flour
  • 1.5 litre Water

Instructions

  • Heat the oil in a pan on medium heat until hot
  • Add the ginger and garlic paste then sauté for 1-2 minutes
  • Add the chicken pieces and cook for 4-5 minutes
  • Add the salt, pepper, and soy sauce then cook for a further 2-3 minutes
  • Add the water and cook for 45 minutes until the chicken is cooked through
  • Remove the chicken and shred then add back into the pan along with the sweetcorn and carrots
  • Cook for 10 minutes until the vegetables have cooked through
  • Add 3 tablespoons of water to the cornflour and stir until completely dissolved
  • Add the cornflour mixture into the soup and cook for 3-4 minutes on medium heat
  • Serve immediately and enjoy!

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 233kcalCarbohydrates: 8gProtein: 12gFat: 17gSaturated Fat: 3gTrans Fat: 0.1gCholesterol: 45mgSodium: 469mgPotassium: 195mgFibre: 1gSugar: 1gVitamin A: 1830IUVitamin C: 3mgVitamin D: 0.1µgCalcium: 23mgIron: 1mg
Keyword Chicken, Chicken Corn Soup, Chicken Soup, Comfort Food, Finger Food, Food, Recipe, Winter
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