Chicken corn soup recipe with corn on the cob and chicken
Shouldn't a chicken corn soup recipe produces the familiar thick and creamy soup? Not this recipe.
This chinese recipe produces a clear sweet broth using fresh corn on the cob and carrot. It is a sweet and refreshing soup. If you are experiencing a sweltering summer heat, make this as it helps replenish bodily fluids lost through the heat and is also nourishing.
Photo credit: Phoebe Lim
Although I am all for ingredient substitution but I have to say that the corn on the cob is a must for this soup. Please do not use frozen sweet corn or canned corn.
If you have some dried red dates in the larder, throw a couple in to further sweeten the soup.
You can use the slow cooker or the thermal cooker to make this soup.
Enjoy!
Ingredients
-
1 small chicken
2 corns on the cob
2 slices of ginger
2 carrots
1.5 to 2 litres water
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Directions
- Clean the chicken and cut into smaller pieces
- Parboil the chicken pieces
- Cut the corn cobs and carrot into several sections, rinse and drain
- Bring the water to a boil in a pot
- Add the parboiled chicken, carrot and corn pieces and ginger
- Bring back to a boil and cook for 20 minutes
- Lower the heat and simmer gently for 2 hours
- Bring to a boil and add salt before serving
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This page has been edited and updated on 30 August 2013
Thanks, Phoebe
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