Chicken & Corn Soup Recipe
Chicken and Corn Soup
Ingredients:
2-3 chicken thigh fillets (depending on how chicken-y you like your soup)
1L of chicken stock
2 cans of creamed corn
1 can of corn kernals
1 tsp of crushed garlic/garlic paste
A handful of chopped parsley
1-2 egg whites
Instructions:
1. Cut chicken into roughly finger sized strips.
2. Heat 1L of chicken stock in a saucepan; bringing it to a simmer.
3. Drop chicken into now simmering stock and bring to boil -- keep a careful eye on chicken to prevent it from over cooking and going tough.
4. Once chicken is cooked though, use tongs to remove chicken from saucepan and set it aside in a bowl.
5. Add all of the creamed corn, the corn kernals, the garlic and the chopped parsley to to the saucepan, and set it on the stove and bring to the boil for 3 - 4 minutes.
6. While waiting for the soup to boil, separate 1 - 2 eggwhites into a bowl and whisk gently to break the whites.
7. Chop chicken into small pieces (whatever size you prefer).
8. Once the soup is boiling, slowly tip the eggwhites in WHILE you whisk the soup.
9. Add the chicken, and leave to boil for 20 - 30 seconds so that it heats up (you don't want to cook the chicken more, though).
10. Take of the stove and allow to sit for a minute or so before serving your delicious chicken and corn soup!
Ingredients:
2-3 chicken thigh fillets (depending on how chicken-y you like your soup)
1L of chicken stock
2 cans of creamed corn
1 can of corn kernals
1 tsp of crushed garlic/garlic paste
A handful of chopped parsley
1-2 egg whites
Instructions:
1. Cut chicken into roughly finger sized strips.
2. Heat 1L of chicken stock in a saucepan; bringing it to a simmer.
3. Drop chicken into now simmering stock and bring to boil -- keep a careful eye on chicken to prevent it from over cooking and going tough.
4. Once chicken is cooked though, use tongs to remove chicken from saucepan and set it aside in a bowl.
5. Add all of the creamed corn, the corn kernals, the garlic and the chopped parsley to to the saucepan, and set it on the stove and bring to the boil for 3 - 4 minutes.
6. While waiting for the soup to boil, separate 1 - 2 eggwhites into a bowl and whisk gently to break the whites.
7. Chop chicken into small pieces (whatever size you prefer).
8. Once the soup is boiling, slowly tip the eggwhites in WHILE you whisk the soup.
9. Add the chicken, and leave to boil for 20 - 30 seconds so that it heats up (you don't want to cook the chicken more, though).
10. Take of the stove and allow to sit for a minute or so before serving your delicious chicken and corn soup!