Description
A comforting, creamy soup with tender chicken and sweet corn. Perfect for a cozy night in!
Ingredients
Units
Scale
- 3-5 chicken drumsticks (skinless)
- 7 cups (1650 ml) water
- 1 tsp salt
- 1/2 tsp pepper
- 2 cans sweet corn, cream style
- 3 TBS cornstarch mixed with 1/2 cups (118 ml) water/broth
- 1 or 2 large eggs
Instructions
- Boil chicken in 7 cups of water and salt until cooked through.
- Remove the chicken and set aside.
- Add the sweet corn and bring to a boil.
- Lower the heat and mix the cornstarch and water until smooth; pour into the soup.
- Raise the heat and bring to a boil to thicken the soup.
- Beat the egg; lower the heat and drizzle into the soup while stirring.
- Stir once after adding the egg and remove from heat.
- Shred the chicken and return to the soup.
- Add pepper and salt to taste.
Notes
- For richer flavor, use bone-in chicken thighs instead of drumsticks.
- To prevent the soup from becoming too thick, gradually add the cornstarch slurry while stirring constantly.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Indian-Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 15
- Sodium: 600
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 100