Creamy Corn and Chicken Soup

Simple, made from ordinary products, for the whole family! Soup with canned corn will diversify your lunch during the cold season. The corn will add a fresh touch, and thanks to the chicken broth and eggs, the soup will be not only tasty, but also nutritious.
cook time: 15 min
Isla Thatcher
Creamy Corn and Chicken Soup

Nutrition Facts (per serving)

71
Calories
4g
Fat
4g
Carbs
6g
Protein

Ingredients (5 portions)

Basic:

Salt to taste
Pepper to taste
Eggs 3 pc
Greenery to taste
Chicken 200 g
Canned corn 340 g
Chicken bouillon 1 l

Recipe instructions

Step 1

Step 1
How to cook soup with canned corn? Prepare your food. Pre-cook chicken broth. I made chicken broth from two drumsticks. Remove the meat from the broth and cool. You will need the corn along with the liquid, do not drain it. I took dill from the greens, you can add any to your taste. Wash the greens and dry well.

Step 2

Step 2
How to cook chicken broth? Pour clean water into the pan and add the chicken. Place on the stove over medium heat. Bring to a boil, remove the foam with a slotted spoon. Reduce heat to minimum. Cook the broth at a low simmer for 20 to 40 minutes, depending on the part of the chicken and the presence of bones. Cook homemade chicken for 1.5 to 2 hours. Add canned corn with liquid to the prepared chicken broth and cook for 5 — 7 minutes.

Step 3

Step 3
Break the eggs into a deep bowl and beat with a whisk.

Step 4

Step 4
Gently pour the beaten eggs into the chicken broth and corn, stirring constantly. The eggs will curdle from the hot water and look like large white flakes. Add salt and pepper to taste.

Step 5

Step 5
Separate the chicken meat from the bones and cut into small pieces.

Step 6

Step 6
Add chopped chicken to the soup and stir. Turn off the heat. The soup is ready.

Step 7

Step 7
Pour the finished soup into bowls, adding chopped fresh herbs.

Additional rubrics

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