Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, healthy chicken corn soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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.
Healthy Chicken corn soup is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Healthy Chicken corn soup is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook healthy chicken corn soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Healthy Chicken corn soup:
- Make ready 250 garam chicken
- Prepare 1⁄2 cup corn tin pack
- Get 1 liter chicken stock
- Prepare 4-5 tbsp corn flour
- Make ready 2 tbsp chicken powder
- Make ready 1 tbsp black pepper
- Take 2 egg
- Make ready Salt to taste
- Prepare Soya sauce to taste
- Make ready chilli sauce to taste
- Prepare 2-3 tbsp Spring onion
Shred the chicken into small pieces. Cut the corn kernels from cobs. Heat the oil in the same large saucepan over a medium heat. In a large saucepan, saute the carrots, celery and onion in oil until tender.
Instructions to make Healthy Chicken corn soup:
- Chicken stock ka boil ana per is mein corn flour mix kar ka dal dain or spoon chalaty rahain nahi to ghutli bun jayea gi
- Ab soup mein black pepper chicken powder shreded chicken salt corn dal kar paka lain
- Tyari par egg ko beat kar ka is mein thora thora daal kar mix kar dain
- Jab thick ho jayea to chola sa utar lain
- Ready hona par bowl mein nikal kar soya chilli sauce or spring onion sa garnish kar dain
Heat the oil in the same large saucepan over a medium heat. In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Cut the corn off the cobs.
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