Chicken and Corn Soup 

I am extremely thrilled by the fact that the winter season is just round the corner! Which means that we get to have hot beverages and soups while all bundled up in blankets. So I thought I would share with you one of my soup recipes. Chicken and corn soup is a very basic and easy soup to make. It is delicious and healthy. You can serve it as an appetizer or along with the main course, or you can also enjoy it while in your bed like I did. I will also share some other soup recipes with all you out there soon. Till then try this chicken and corn soup and tell me in the comments how it turned out for you! 

What you need

Chicken without skin and boiled ( 1 whole leg & breast piece each) 

Canned sweet corn 1 can

Chicken stock 4 cups

Egg 1 whole

Corn flour 5 tbsp

Chinese salt 1 tsp 

Black pepper 1 tsp 

Salt as per taste

Method

1. To make the chicken stock put your chicken pieces in hot water. Add salt and bring to boil. Then cover it and let it simmer on medium heat for 30 - 45 mins. You can also add some extra bony parts of chicken to make good quality stock. 
2. When the chicken is tender enough, take it out of the stock and shred it using your hands once it has cooled. 
3. Now reheat the stock and add in as much water as you want, depending on how much soup you want to make. Bring to boil.
4. In a food processor, blitz the sweet corn it it's own water. Don't make a complete paste, you should be able to see whole corn. Make a grainy paste. 
5. In the boiling stock add the shredded chicken and the sweet corn mixture. Cook it for 10 - 15 min. 
6. Mix corn flour in 5 tbsp of cold water. Pour it into the soup gradually while stirring. You would see the stock starting to thicken up. If you feel like the soup is just the right consistency, don't add any more of the cornflour mixture. If it is not thick enough make some more cornflour mixture and add it to the soup till you get the desired thickness.
7. Add chinese salt and black pepper. Add some salt if needed.
8. Beat one whole egg and pour it gradually into the soup while stirring really well. Leave it on low flame for 5 min.
9. Serve immediately with soy sauce, hot sauce and vinegar.