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Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

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  • Author: Amrita Rawat
  • Total Time: 40 mins
  • Yield: 4-6 1x


This comforting and customizable soup is a staple in Indian-Chinese cuisine.


  • 35 chicken drumsticks (skinless)*
  • 7 cups water**
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cans of sweet corn, cream style
  • 3 TBS cornstarch mixed with 1/2 cup water/broth**
  • 1 or 2 large eggs


  1. Boil chicken in 7 cups of water and salt until the chicken is cooked through.
  2. Remove the chicken pieces and set aside.
  3. Add the sweet corn and bring to a boil.
  4. Lower the fire and mix the cornstarch and water until there are no lumps, and pour into the soup.
  5. Immediately raise the fire and bring to a boil.
  6. This thickens the soup.
  7. Beat the egg in a bowl, then lower the flame and pour into the soup in a dribble, while stirring the pot.
  8. As soon as the egg has been poured stir it once and shut the gas off.
  9. Shred the chicken and put back into the soup.
  10. Add pepper and more salt according to taste.
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main
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