Creamy, satisfying, and comforting. A spoonful of this Chicken and Corn Soup will heal your soul.

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Ingredients

10 cups water
4 pc chicken bouillon cubes
1 (418 g) can cream style sweet corn
1 pc MAGNOLIA CHICKEN STATION BREAST, skin removed, deboned and cubed
1 pc MAGNOLIA BROWN EGG
2 tbsp cornstarch
12 cup cornstarch, dissolved in 1/2 cup water
chopped spring onions for garnish

Procedure

Boil 10 cups of water with chicken bouillon cubes. Add corn and simmer for 5 minutes. Meanwhile, combine chicken breasts with egg and 2 tablespoons cornstarch. Add to broth. Stir immediately to disperse mixture. Cook for another 5 minutes. Pour dissolved cornstarch into soup and cook for another 2 minutes or until mixture thickens. Top with chopped spring onions upon serving. 

Makes 8 to 10 servings.


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