Chicken corn soup

Chicken corn soup

This mid day meal will warm the soul for winter.

Serve with bread rolls,noodles or a hearty smile for a filling dinner.

Every one serving of chicken corn soup provides 13 grams of calories, 500 mg of Pottasium, 5 grams of protein and, 6 mg of cholesterol.

How to make chicken corn soup

Ingredients

1.   250 grams boneless chicken

2.   4 cups water

3.   2  beaten egg white

4.   5 tablespoon cornflour

5.   1/2 tablespoon black pepper

6.   1/2 tablespoon Salt or add as required

To serve

1.  Soya sauce

2.  Green chillies in vinegar

3.  Red chilli paste

Instructions

Place chicken in a large saucepan. Add water and bring to the boil then reduced heat to low and cover the pan with a lid and simmer for 5 mints.

Remove pan from heat and set aside for 10 to 15 mints and shred the chicken into small pieces.

Then put the pan on the flame,and add salt and pepper.

Bring to boil then turn down the heat to medium and stir continuously until some of the water evaporates.

Dissolve the cornflour in cold water to make slurry and add this to the soup. Cook the soup for a few mints until it thickens.In case desired consistency is not reached add another tablespoon of cornflour.

Then whisk the eggs in a bowl. Turn the heat low and slowly add the beaten egg in the soup so it cooks in "ribbons" throughout the soup. This step will also thicken the soup then turn the heat off and set it aside.

Pour the soup into bowl and serve with additional soya sauce, red chilli paste, and vinegar.