CHICKEN AND SWEETCORN SOUP

Chicken and Sweetcorn Soup combines tender diced chicken, sweetcorn, and a flavourful broth. With chicken stock cube and whisked egg.

PREP 10m

COOK 15m

TOTAL 25m

SERVES 2

Ingredients-

  • 2 chicken thighs, diced

  • 1 tablespoon cornflour

  • 1 teaspoon oil

  • 2 corn kernels

  • 1 chicken stock cube (known for enhancing flavor)

  • 1/2 teaspoon black pepper

  • 1 egg

  • 1 tablespoon cornflour mixed with 1 tablespoon water

  • 3 teaspoons soy sauce

Instructions-

Step 1: Dicing and Searing the Chicken

  1. Start by coating the diced chicken thighs in 1 tablespoon of cornflour.

  2. In a pan, heat 1 teaspoon of oil and add the coated chicken. Sear and cook until the chicken is nicely browned.

Step 2: Preparing the Corn Stock

  1. Cut the kernels from one of the corn cobs and add them to a jug with 800ml of water. Crumble in the chicken stock cube for enhanced flavour.

  2. Use a hand blender to blend the mixture until it's smooth.

Step 3: Creating the Soup Base

  1. Add the corn stock to the pan with the browned chicken.

  2. Season the soup with 1/2 teaspoon of black pepper.

  3. Bring the mixture to a gentle boil until it's hot and bubbling.

Step 4: Whisking the Egg and Thickening

  1. In a separate bowl, whisk 1 egg.

  2. Carefully pour the whisked egg into the hot soup and let it settle for about 10 seconds.

  3. Gently stir the soup to incorporate the egg. Once the egg is cooked, it will add a silky texture to the soup.

  4. Add the cornflour mixed with water to the soup to thicken it.

Step 5: Adding Final Flavour

  1. Season the soup with 3 teaspoons of soy sauce, adjusting to taste.

  2. Ensure the soup is piping hot before serving.

Serve and enjoy!