Hello everybody, it is Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, chicken and corn soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Cut corn from cobs if using fresh corn. Stir in noodles, corn and butter. Chicken and corn soup is the grander version of egg drop soup, enhanced with chicken meat and sweet corn. By now you should know that I am showing how to make the thick soup in this post, which is called 羹 (pronounce as geng), much like a chowder or western cream soup.

Chicken and Corn Soup is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Chicken and Corn Soup is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken and corn soup using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken and Corn Soup:

1. Get 200 gr chicken thigh fillet, cubed
2. Prepare 2 garlic, chopped
3. Get 1 tsp oil (I used fermented garlic chicken, but you can use regular oil)
4. Make ready 2 eggs
5. Make ready 1 can corn
6. Take 1 1/2 cup water (I used the corn can as measurement)
7. Make ready 2 tbsp katakuriko + 125 ml water (you can use cornstarch as well)
8. Make ready 2 tsp bouillon powder
9. Prepare 1/2 tsp black pepper

Bring to a boil, reduce heat and add pepper and salt. In a large saucepan, saute the carrots, celery and onion in oil until tender. Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended.

Instructions to make Chicken and Corn Soup:

1. Heat oil in a pan. Stir-fry chicken until it's cooked. Add garlic and stir continuously.
2. Add corn (and the water from the can), then add 1 1/2 water using the can as measurement. Add black pepper and bouillon powder.
3. Break the eggs and whisk. When the soup is boiling, pour the eggs bit by bit.
4. Mix katakuriko (potato starch) with water. Pour into the soup and continue stirring until the soup thickens.

Add the broth, corn, chicken, parsley, salt, tarragon and pepper. Meanwhile, for rivels, place the flour in a bowl; mix in egg with a fork just until blended. Cook chicken in water and salt until tender. Remove chicken from broth, cool and remove from bones. Remove chicken breast from the stock and leave to cool for a few minutes then shred.

So that’s going to wrap this up for this special food chicken and corn soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!