Chicken And Sweetcorn Soup Recipe - Nutritious chicken and sweet corn soup with egg white.

This recipe is from the book Khazana Of Healthy Tasty Recipes.

Main Ingredients : Chicken breast ( चिकन ब्रेस्ट ) , Sweet corn ( cream style) ( क्रीम स्टाइल कोर्न/मकई )

Cuisine : Continental

Course : Soup

Chicken And Sweetcorn Soup

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken And Sweetcorn Soup checkout Chicken Spinach Soup . You can also find more Soup recipes like Mulligatawny Soup, Albondigas Verdes, Spinach And Tofu Soup, Beans And Vegetable Soup. Or try out these recipes from Continental Cuisine like Crudites With Herbed Paneer And Yogurt Dip, Chilled Veg Rolls, Spinach Gnocchi with Tomatoes, Orange Caramel Custard With Saffron.

Chicken And Sweetcorn Soup Recipe Card

Chicken And Sweetcorn Soup
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Chicken And Sweetcorn Soup

  • Chicken breast Skinless and boneless 2

  • Sweet corn ( cream style) 100 grams

  • Cornflour/ corn starch 1 tablespoon

  • Chicken stock 4 cups

  • Salt to taste

  • White pepper powder to taste

  • Egg whites whisked 2

Method

Step 1

Mix cornflour in a half a cup of water and keep aside. Cut chicken breasts into small pieces and cook in four cups of boiling chicken stock or water for five minutes. Add sweet corn and continue to boil. Add salt and white pepper powder. Boil for two minutes. Reduce heat and add the cornflour mixture. Stir continuously and bring the mixture to a boil again. Add the egg whites, gently stir and serve hot.

How to make Chicken And Sweetcorn Soup

Step 1

Mix cornflour in a half a cup of water and keep aside. Cut chicken breasts into small pieces and cook in four cups of boiling chicken stock or water for five minutes. Add sweet corn and continue to boil. Add salt and white pepper powder. Boil for two minutes. Reduce heat and add the cornflour mixture. Stir continuously and bring the mixture to a boil again. Add the egg whites, gently stir and serve hot.

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