Chicken Corn Soup: 20-Min Recipe

Chicken Soup is everyone's favourite, in sickness and in health. To it Reshma Aslam adds sweet corn to rustle up a soup that's delicately-flavoured yet filling -- ideal for cosy evenings.

Ingredients

• 250 gm chicken, curry pieces
• 1 tbsp butter

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• 3-4 garlic pods, finely chopped
• 2 eggs, whisked
• ½ tsp salt

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• ½ tsp ajinomoto
• 1 cup corn, boiled and coarsely ground
• 1 tsp white pepper powder

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• 5-6 tbsp corn flour + a little water for making into a thin slurry
• 6-7 cups water

Method

• Wash and drain the chicken well.
  In a saucepan, cook the chicken with the salt and the water for 20 to 25 minutes.

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• Take off heat, cool, and separate the chicken from the water.
  Keep this chicken stock water aside for later use.
  Shred the chicken and keep aside too.

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• In a large saucepan, add the butter, garlic and fry for 5 minutes.
  Add the reserved chicken stock to it and bring it to a boil.
  Add the ajinomoto and more salt if required.

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• Add the coarsely ground corn and the shredded chicken.
• Make a paste out of the corn flour by adding very little water.
  Add this slowly to the broth.

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• When the soup starts to boil, add the whisked eggs, and keep stirring continuously.
  Let it simmer.
  Serve hot with soy sauce and bread sticks; Serves 3-4.