Making Good Soups, Lesson #4 - Sweet Corn Chicken Soup
Sweet Corn Chicken Soup tastes sweet and salty and is rich in nutrition. Basically one needs just three main ingredients to make this soup. These include cream-style corn, chicken stock and egg drop, which gives the soup its wonderful texture.
Soups are liquid food, generally served warm or cold. They are made by combining a range of ingredients such as stocks, vegetables, meat, etc. and are generally served as a starter or the first course in any meal.
Soups can be traced back as far as 20,000 BC, have evolved according to local ingredients and tastes. Originally, the term used for soups was “broth”, but the name “soup” is actually derived from the old French word “Soupe” which means, “bread soaked in broth”.
In the classical kitchen, soups were considered as a complete dish in themselves, because of their rich nutritional value and were served as breakfast or dinner. However, soups are now served as a starter rather than the main course.
To learn more about the different types of soups, you can go through the introductory lesson - Making Good Soups
Soup Recipe of the Day - Sweet Corn Chicken Soup
Sweet Corn Chicken Soup is one of the most popular Chinese soups and is enjoyed by a lot of people around the world.
This heart-warming soup is of a sweet-salty flavour; the combination of shredded chicken and the sweet corn, which complement each other, makes this dish a universal favourite.
This Dish
Sweet Corn Chicken Soup tastes sweet and salty and is rich in nutrition. Basically one needs just three main ingredients to make this soup. These include cream-style corn, chicken stock and egg drop, that gives the soup its wonderful texture.
Recipe Card
| Ingredients | Quantity |
| Water | 4 cups |
| Onion (Chopped in 4 pieces) | 1 small |
| Garlic | 2 cloves |
| Celery | 1 inch |
| Chicken breast | ½ inch |
| Cream style corn | 1 can (Approx 400 gm) |
| Whole egg (beaten) | 1 piece |
| Corn flour slurry | 2 tbsp cornflour + 2 tbsp cold water |
| Salt & pepper | As required |
| To Garnish | |
| Spring onions (green part sliced in rings) | 2 tsp |
Method of Cooking
- In a small saucepan add water, roughly chopped onion, whole peeled garlic, chopped celery and whole chicken breast, bring to a boil and simmer for 20 minutes on medium heat until the chicken is cooked well and the stock is reduced to ¾ of its original
- Keep aside the chicken pieces. Strain the stock into another saucepan and stir in the creamed style corn. Simmer the stock and cream-style corn for 3-4 minutes or until the bubbling stage.
- Shred the chicken to the desired size with your hand (the chicken can also be chopped) and add into the bubbling stock.
- Bring the soup to a boil add the corn slurry, constantly stirring to ensure that the cornflour is smoothly blended with the stock. Then gently pour in the beaten egg, using a fork to constantly stir the soup so long ribbon-like strands of the egg are
- Season to taste and serve hot.
- Garnish with finely sliced spring onions.
