How about we have some soup this week? Weather here is nice and apt for a bowl of steaming soup. Moreover these days whenever I meet a group of people, at least half of them is coughing, sneezing or feverish. All the more signs that calls for a hot soup.
I also have a hidden agenda in posting this recipe. Dont get me wrong, it’s all in good spirit. I always wanted to update my old posts with new pictures. So at the beginning of this year I thought I’ll take it as a separate project to update my old recipes. Honestly I dont like doing that.. It reminds me of my student days. If I’ve to study something new, I dont mind doing it, you learn something new, something interesting. Then comes the boring part, revision! I used to hate doing revision. Were you like that?
Revisiting old posts was kinda like that, but I knew this is something I had to do. Surprisingly, I did manage to update quite a few posts like Fish Molly, Nadan Beef Curry, Chicken Mappas, Malabar Chicken Curry, Rainbow Sandwich and now this one.
This time I not only took new pictures, I also have step by step pictures and also a note on how to make Chicken stock. I get a lot of mails/comments asking how to make chicken stock. So this post deals with that query. Btw, I’m not sure how the stock is made traditionally, I’m listing the method which I use.
For more exciting Chicken recipes, please check out our Chicken ebook.
Ready for a hot cup of soup?
Veg option is explained in the Notes section
In a deep bowl, combine chicken stock and sweet corn. Bring it to a boil. Reduce the flame to low and add cornflour. Mix well. Cook for 2-3 mins…
Drizzle the beaten egg through a strainer. Cook for 2-3 mins…
Add cooked chicken, soya and vinegar if using. Cook for 2-3 mins. Add pepper powder, salt and sugar. Mix well and remove from fire. Garnish with chopped spring onion…
- Chicken Stock – 3 cups
- Sweet corn – ½ cup
- Cooked chicken – ¾ cup, cut into bite size pieces
- Beaten egg – 1
- Cornflour – 2 tbsp
- Soya sauce – ½ – 1 tsp
- Vinegar – ½ tsp (refer notes, optional)
- Sugar – ¼ tsp
- Pepper powder – ½ – 1 tsp
- Salt
- Chicken – 250 gms
- Onion – 1 small-medium, chopped
- Chopped garlic – 1.5 tsp
- Chopped celery – 1 tbsp
- Bay leaf – 1
- Pepper powder – 1 tsp
- Salt
- Water – 3.5 cups
- For Soup
- Mix the cornflour with ¼ cup water and keep aside. In a deep bowl, combine chicken stock and sweet corn. Bring it to a boil. Reduce the flame to low and add cornflour. Mix well. Cook for 2-3 mins. Drizzle the beaten egg through a strainer. Cook for 2-3 mins. Add cooked chicken, soya and vinegar if using. Cook for 2-3 mins. Add pepper powder, salt and sugar. Mix well and remove from fire.
- For chicken stock
- Combine all the ingredients except water in a deep pan and mix well. Add water and bring it to a boil. Remove the white foam formed on the top. Reduce to low flame and let it cook for 20-25 mins.
- If you want to store the stock for later use, let it cool down completely. Pour it on ice tray and freeze it. Once it is set, store the stock cubes in ziplock bags in freezer.
For a veg option, use veg stock and you can also add veggies like cooked carrot and beans along with sweet corn and follow the rest of the recipe.
I add vinegar to the soup for acidity and punch. If you dont like the taste you can avoid it. When you add the egg, make sure you drizzle it through the strainer otherwise it will be chunky.
You can use the frozen chicken stock cubes while making noodles, pasta etc; It gives more flavour to the dish.
I used the chicken breast to make the stock. You can also use leftover bone pieces of a chicken to make stock, that adds more flavour.