Creamy Corn Chicken Soup with Egg Ribbons
Creamy Corn Chicken Soup with Egg
Ingredients:
- 250 grams chicken fillet
- 1 can of cream-style corn (if available)
- 1 large egg
- Salt, to taste
- Black pepper, to taste
Instructions:
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Cook the Chicken:
Begin by boiling the chicken fillet in a pot of water until it is fully cooked. Once cooked, remove the chicken from the pot, let it cool slightly, and then shred it into bite-sized pieces. -
Prepare the Soup Base:
In the same pot with the chicken broth, add the can of cream-style corn. Bring the mixture to a boil and cook until the corn is heated through and the flavors meld together. -
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Combine Ingredients:
Add the shredded chicken back into the pot. Season the soup with salt and black pepper to taste. Stir well to combine all the ingredients. -
Add the Egg:
Crack the egg directly into the soup. Allow it to cook undisturbed for a few moments. Then, gently stir the soup to incorporate the egg into the broth, creating soft egg ribbons. -
Taste and Adjust:
Taste the soup and adjust the seasoning if necessary. If the flavor is to your liking, your soup is ready to be served. -
Serve:
Ladle the creamy corn chicken soup into bowls and serve hot. Enjoy this comforting and hearty dish as a satisfying meal.
This recipe combines tender chicken, sweet cream-style corn, and a touch of egg for a rich and flavorful soup. Perfect for a cozy meal or a special treat!
