Chicken Corn Soup | Easy Chinese Soup

The weather dulls away the whole mood of cooking and I would rather prefer to cuddle myself up in a blanket,stay warm doing nothing.Well,that's my dream which I don't think can be ever fulfilled in the near future.I hardly find time to wrap me up and stay quiet these days as everyone wishes to have warm food in the cold weather and they feel hungry soon too.It's snowing here one after the other and layers of snow piled up in the lawns and park.It may take atleast two weeks to melt down the big batch of snow.I love watching rains and snow sitting beside the window sipping hot cup of tea or soup but the very idea of going out freezes me too.A warm chicken soup really heats you up and you feel energetic to carry on the normal chores in kitchen.I loved having the chicken corn soup in restaurants and this is very close to what I have tasted before.Though I adapted the recipe from here but slightly modified to suit our tastes.Give this a try to warm you up in this chill weather and enjoy !!

Ingredients
chicken breast 1 cup sliced
chicken stock 3-4 cups
corn kernels 3/4 cup
soy sauce 1tsp
toasted sesame oil  1/2 tsp(optional)
corn flour 1 tbsp
water 4tbsp
egg 1/2 beaten
salt 1/4 tsp
sugar 1/4 tsp
pepper to taste

for garnish
green onion sliced thin 2 stalks

Method

• Cook the chicken breast in a pan  with little salt and pepper powder by adding quarter cup of water till done.The chicken may leave out water.Reserve the chicken with stock.
• In another pan,add the chicken stock and bring to a boil.Add the reserved stock from cooked chicken.Carefully add the corn kernels and the white portion of green onion chopped(reserve the green part for garnish).Add the cooked chicken and simmer for 4-5 minutes.
• In a bowl,mix the cornstarch with 4tbsp of water without any lumps.Add this to the boiling soup and keep stirring.Stir in the soy sauce and cook till desired consistency.
• Beat the egg lightly in a bowl and add in a flowing manner,keep stirring to get the thread like consistency else the eggs will get cooked as a lump.
• Switch off flame,add in toasted sesame oil,salt,sugar,pepper powder to taste.Garnish with chopped green onion.
• Serve hot !!

Serves ~ 4 cups

NOTES
* You can use crushed corn for more thicker soup.In that case can omit the corn flour.
* The toasted sesame oil adds an unique flavor to the soup.You can leave out if you don't like the flavor.
* If you like a more thicker soup,then add the corn flour more or use crushed corn along with corn kernels.

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Chicken Noodle Soup
Cream of Mushroom soup
Chicken Carrot Coconut milk soup
Egg Drop Soup
Tomato Soup