Sweetcorn Egg drop chicken Soup

CHICKEN SOUP - Chicken soup for the soul..and for the weather. Long awaited and much asked for..here's my recipe for Chicken soup at home. And there's a bonus - there are 2 soup recipes in there!

CHICKEN SOUP 2 WAYS

Preparation time 10 minutes

Cooking time 25-30 minutes

Serve 2-4

Ingredients

For Chicken Stock

• 1 ½ tbsp Butter,
• 1 medium size Onion, sliced,
• ½ inch Ginger, sliced,
• 2-3 Bay leaf,
• 2-3 Cloves,
• 8-10 Black peppercorns
• 600 gms Chicken with bones,
• few Tender Coriander stem,
• ½ small Carrot, sliced,
• 1 ltr Water,
• 2 tsp Lemon juice or vinegar (optional)

For Chinese Style Soup

• 1 ½ tsp Oil,
• ½ inch Ginger, finely chopped,
• 1 small Carrot, finely chopped,
• 5-6 French beans, chopped,
• ¼ cup Sweet corn kernels,
• 2-3 cups Prepared Chicken Stock,
• Salt to taste,
• ⅓ cup Shredded Chicken,
• ½ inch Ginger, peeled, finely chopped,
• 1 ½ tbsp Cornstarch slurry / Arrowroot Slurry

For Egg Drop Soup

• 1 Egg
• 1 tsp Water

For Garnish

• Spring onion, chopped,

For Indian Style Soup

• 1 ½ tsp Oil,
• 1 Green cardamom,
• ¼ tsp Cumin seeds,
• 1 medium size Onion, finely sliced,
• 1 Green chili (chopped, less spicy)
• ½ tbsp Butter, cube,
• A pinch of asafoetida,
• ¼ tsp Turmeric powder,
• A pinch of degi red chili powder,
• 2-3 cups Prepared Chicken Stock,
• Salt to taste,
• ⅓ cup Shredded Chicken,
• ½ tbsp Tender Coriander stem, chopped,
• 1 tbsp Coriander leaves, chopped,

Process

For Chicken Stock

1. In a sauce pot, add butter once it's melted, add onion, ginger and saute well.
2. Add bay leaf, cloves, black peppercorns, chicken with bones and saute.
3. Add tender coriander stem, carrot and stir well.
4. Now, add water and cover it with the lid and give it a boil. Remove the lid and skim the stock in intervals.
5. Add lemon juice and stir well. Strain the stock and transfer it into another bowl.
6. Keep the chicken bones and Shredded chicken aside for further use.

For Egg Drop

1. In a bowl, add egg, little water and mix well.
2. Keep aside for further use.

For Chinese Style Soup

1. In a wok or sauce pot, add oil once hot, add ginger and saute.
2. Add carrot, french beans and saute it for 2-4 minutes. Add sweet corn and toss well.
3. Now, add prepared chicken stock, salt to taste and shredded chicken.
4. Once it’s simmering, add ginger, cornstarch slurry and mix well.
5. Start pouring the egg drop mixture from a height into the soup and keep stirring continuously.
6. Cook until it is thick. transfer it into a serving bowl.
7. Garnish it with spring onion and serve hot.

For Indian Style Soup

1. In a sauce pot, add oil once hot, add green cardamom, cumin seeds and let it splutter.
2. Add onion, green chili, butter and saute well.
3. Add asafoetida, turmeric powder, degi red chili powder and saute for 2 minutes.
4. Now, add prepared chicken stock, salt to taste, shredded chicken, tender coriander stem and let it simmer for 5-10 minutes.
5. Finish it with coriander leaves and serve hot.