Easy chicken corn soup recipes |Best chicken corn soup| creamy chicken corn soup| hot and sour chicken corn soup for winters |Chicken soup for cold and flu|Chicken corn soup recipe in urdu
Chicken Corn Soup Menu
1. Easy Chicken Corn Recipe
1. Easy Chicken Corn Recipe
Ingredients:
- Chicken & vegetable stock 6 cups
- Chicken boiled & shredded 1 & ½ cup
- Cream of corn or sweet corn boiled 1 & ½ cup
- Salt 1 tsp or to taste
- Water 1 cup + corn flour 4-5 tbs
- Salt to taste
- Black pepper powder to taste
- Soy sauce to taste
- Vinegar to taste
- Directions:
- In a pot add stock and bring it to boil.
- Add chicken and corn and cook for 8-10 mins.
- Add salt.
- Mix corn flour in water and add gradually. Cook until desired thickness. Chicken corn soup is ready.
- Serve with soy sauce, vinegar, salt & pepper, chili sauce as per taste.
- Easy chicken corn soup is ready to serve.
2.Best Chicken Corn Soup
Ingredients:
- Chicken & vegetable stock 6 cups
- Chicken boiled & shredded 1 & ½ cup
- Cream of corn or sweet corn boiled 1 & ½ cup
- Salt 1 tsp or to taste
- Water 1 cup + corn flour 4-5 tbs
- 1/4 cup finely chopped Carrots
- Green Onion for garnish
- Salt to taste
- Black pepper powder to taste
- Soy sauce to taste
- Vinegar to taste
- Directions:
- In a pot add stock and bring it to boil.
- Add chicken corn and carrots and cook for 8-10 mins.
- Add salt.
- Mix corn flour in water and add gradually. Cook until desired thickness. Chicken corn soup is ready.
- Serve with soy sauce, vinegar, salt & pepper, chili sauce as per taste.
- Garnish with green onion.
- Best chicken corn soup is ready to serve.
3.Traditional Chicken Corn Soup
Ingredients:
- 1 tsp ginger garlic paste
- 1/2 tsp salt
- 250 gram chicken with bone
- 5-6 cups of water
- 1 tsp salt
- 1 tsp black pepper powder, leveled
- 4-5 tbsp. corn flour or as required for thickness
- 1/3 cup sweet corn, crushed
- 1/2 tsp salt
- 250 gram chicken with bones
- 5-6 cups of water
- 1 tsp salt
- 1 tsp black pepper powder, leveled
- 4-5 tbsp. corn flour or as required for thickness
- 1/3 cup sweet corn, crushed
- For serving:
- 3-4 tbsp. white vinegar with 2-3 green chilies
- Soy sauce to taste
- 3-4 tbsp. white vinegar with 1 tbsp.
- red chili paste/sauce
Method:
- In a pot, add 5-6 cups of water, salt, ginger garlic paste and chicken. Let it boil. Then cook this mixture on medium flame for 10-15 minutes.
- Remove chicken pieces from stock, and shred into small pieces. Set this aside.
- Into 4-5 tbsp. of Corn flour (add more if required) add water and make a smooth mixture of it. Make sure there are no lumps.
- In a pestle or mortar, crush sweet corn and set this aside. (Add whole corn if you prefer).
- Now into chicken stock (yakhni) add 1 tsp salt, black pepper powder, and, shredded chicken and crushed corn. Mix it well and let it boil.
- Start adding corn flour mixture slowly and stir continuously to prevent lumps. Adjust consistency according to your preference.
- Cook on medium flame for another 2 minute.
- Serve hot with, vinegar, chili sauce, soy sauce.
- Traditional chicken corn soup is ready to serve.
4.Chinese Chicken Soup
Ingredients:
- 2 eggs
- 2 cups of chicken stock
- 1/3 of a cup of sweet corn
- A pinch of salt
- A pinch of pepper
- 2 tablespoons of cornstarch water (2 tablespoons of cornstarch mix with 2 tablespoons of water)
- 2 cups of chicken stock
- 1/3 of a cup of sweet corn
- A pinch of salt
- A pinch of pepper
- 2 tablespoons of cornstarch water (2 tablespoons of cornstarch mix with 2 tablespoons of water)
Method:
- Separate egg whites and egg yolks.
- In separate bowls, beat the egg whites and beat the egg yolks.
- In a saucepan, boil 2 cups of chicken broth. Add 1/3 cup of sweet corn, a little salt, a little pepper, 2 tablespoons of water cornstarch, add the beaten egg yolk, then add the beaten egg white to the pan and stir slowly.
- Chinese chicken corn soup is ready to serve.
5.Creamy Chicken Soup Recipe:
Ingredients:
- 1 pound chicken (boneless skinless chicken breasts or thighs) (455g) , cut into small bite sized pieces
- 8 oz. sliced mushrooms (226g)
- 2 Tablespoons olive oil (30ml)
- 1/2 onion , diced
- 3 cloves garlic , minced or crushed
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon fresh cracked black pepper , or to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 Tablespoon Worcestershire sauce
- 4 cups chicken stock
- 8 oz. sliced mushrooms
- 2 Tablespoons olive oil
- 1/2 onion , diced
- 3 cloves garlic , minced or crushed
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon fresh cracked black pepper , or to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 Tablespoon Worcestershire sauce
- 4 cups chicken stock
Directions:
- Start by sautéing the onions and garlic.
- Add chicken and cook until golden brown and fragrant. This is what gives the soup its flavor.
- Add mushrooms and stir fry with chicken. Read the recipe details below in the recipe box and step-by-step photos.
- Add crusty bread to dip into soups or serve soup in bread bowls for a complete meal. This soup tastes pure without any thickeners or cornstarch. But if you prefer a thicker cream of chicken and mushroom soup, simmer a little longer or add a thickener of your choice.
- Creamy chicken corn soup is ready to serve.
6.Hot and Sour Soup Recipe
Ingredients:
- 1/2Kg Chicken
- Water as required
- 2-3 Black Cardamom
- 3-4tbsp oil
- 3-4cloves of Garlic finely Chopped.
- 1/4 cup Chopped Carrot
- 1/4 cup Chopped Capsicum
- 1/4cup boiled sweet Corns
- 1/4 cup Boiled Peas
- Salt as u like
- 1/2 Black Pepper
- 2tbsp Soya Sauce
- 2tbsp Chilly Sauce
- 1 and1/2tbsp Vinegar
- 2tbsp Corn Flour
- Green Onions for Garnishing
Directions:
- Take a pot and add 1/2kg chicken and add water with 2-3 Black Cardamoms.
- Boil it for 15 -20 minutes or until meat becomes soft.
- Separate the stock(Yakhni) and shred the chicken into thin slices or the way you like.
- After shredding take a pan, add oil and add crushed garlic and cook it on low flame until golden brown.
- Now add 1/4 cup Chopped Carrot ,1/4 cup Chopped Capsicum ,1/4cup boiled sweet Corns ,1/4 cup Boiled Peas and sauté them for about 1-2 minutes.
- After Vegetables get sauté ,add the stock of chicken and add 1/2tsp Black Pepper ,2tbsp Soya Sauce,2tbsp Chilly Sauce,1 and1/2tbsp Vinegar and shredded chicken.
- Now Take 2tbsp corn flour and add in 4tbsp of water and make a slurry.
- Turn the flame high and gradually add the corn mixture in a soup.
- Cook it for 1-2 minutes and our Hot and Sour Soup is ready.
- Garnish with some finely chopped green onions.
- Hot and sour chicken corn soup is ready to serve.
7.Chicken Soup for Cold and Flu
Ingredients:
- 2kg Chicken
- 2 Onion
- 10 cloves of Garlic
- 1 big Chunk of Garlic
- 4tsp of Whole Pepper
- 4tsp Cumin
- 1tsp turmeric powder
- Salt to taste
- Cilantro for garnishing
Directions:
- In a grinder add garlic, ginger ,black pepper and cumin and finely grind them by adding bit of water.
- In a cooker add chopped onion and chicken and ground masala ,turmeric and salt to taste.
- Add lot of water to cover the whole chicken and masala and cook it for 5 whistles.
- Take out the chicken and shred it ,then add again in soup pot.
- Garnish with cilantro.
- Easy chicken corn soup for cold and flu is ready to serve.
8.Schezwan Soup
Ingredients:
- Chicken mix boti ½ kg
- Carrot 1 medium
- Onion 1 medium
- Ginger 1 inch piece
- Garlic cloves 2-3
- Fresh coriander handful
- Water 1 & ½ litre
- Sesame oil ½ tbs
- Garlic chopped 1 tbs
- Ginger chopped ½ tbs
- Mushrooms (white) ½ Cup
- Spring onion chopped ½ Cup
- Carrot chopped ½ Cup
- Soy sauce 3 tbs
- Hot sauce 3 tbs
- Vinegar 2 tbs
- Black pepper powder 1 tsp
- Salt 1 tsp or to taste
- Sugar 1 tsp
- Tomato ketchup 1 tbs
- Cabbage chopped ½ Cup
- Eggs 2
- Corn flour 4-5 tbs
- Water ½ Cup or as required
- Green chilli
- Fresh coriander
Directions:
- Prepare Chicken Bouillon (Yakhni):
- Put chicken, carrot, onion, ginger, garlic, fresh coriander, water in a pot and bring to a boil. Cover and cook over low heat for 1 hour then remove the chicken, shred and set aside for later. Chicken broth is ready!
- Can be stored in the freezer for up to 1 month.
- In a saucepan, add sesame oil, garlic, ginger and brown.
- Add mushrooms, green onions, mix well and cook for one minute.
- Add prepared chicken broth, carrots, shredded chicken, soy sauce, hot sauce, vinegar, black pepper powder, salt, sugar, ketchup and cabbage. Mix well and bring to a boil. Cover and cook over low heat for 5 to 8 minutes.
- In a bowl, add eggs and beat well.
- Add it to the pot and stir.
- In the water, stir in the cornstarch.
- Now add the dissolved cornstarch to the soup. Mix well and cook until desired consistency (2-3 minutes).
- Garnish with green chili, fresh coriander and serve hot!
- Schezwan chicken soup is ready to serve.
9.Easy Chicken Corn Soup recipe in Urdu
اجزاء:
چکن اور سبزیوں کا اسٹاک 6 کپ
چکن ابلا ہوا اور کٹا ہوا ڈیڑھ کپ
مکئی کی کریم یا سویٹ کارن ابلا ہوا ڈیڑھ کپ
نمک 1 چمچ یا حسب ذائقہ
پانی 1 کپ + کارن فلور 4-5 چمچ
نمک حسب ذائقہ
کالی مرچ پاؤڈر حسب ذائقہ
سویا ساس حسب ذائقہ
سرکہ حسب ذائقہ
ہدایات:
ایک برتن میں سٹاک ڈال کر ابال لیں۔
چکن اور مکئی ڈال کر 8 سے 10 منٹ تک پکائیں۔
نمک ڈالیں۔
مکئی کا آٹا پانی میں مکس کریں اور آہستہ آہستہ شامل کریں۔ مطلوبہ موٹائی تک پکائیں۔
چکن کارن سوپ تیار ہے۔
حسب ذائقہ سویا ساس، سرکہ، نمک اور کالی مرچ، چلی سوس کے ساتھ سرو کریں۔
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