Saturday 11 April 2009

Sweet corn chicken soup


200 gms of boneless chicken, 1 tbsp butter, 1 tin sweet corn- cream style, 2 tbsp cornflour, 2 tsp soya sauce, 1 tbsp of chopped garlic, 3 cups of chicken stock, 1 tbsp of fresh lemon juice, 1 tsp of pepper powder, 2 spring onions- cut diagonally to garnish and salt to taste.

In a saucepan boil water and add chicken pieces with a pinch of salt. Cook until tender. Now remove the chicken pieces and reserve the stock. Cut the cooked chicken into small strips.
Heat another saucepan and melt the butter and add chopped garlic. Saute for 2-3 minutes and add the sweetcorn and cook for 3-4 minutes. Now add the chicken stock to this and bring to a boil.
Blend the cornflour with a little water, add to soup and bring back to the boil. Keep stirring for 2-3 mins and add pepper powder, soya sauce, lemon juice and salt to taste. Garnish with spring onions and serve hot.

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