chicken,
Chicken Corn Soup
As the weather turns chilly, I tend to make a lot of soup. One of the soups that I make regularly is Chicken Corn Soup. This egg free and allergy friendly version of the Chicken Corn Soup, is easy to make and perfect for cold weather.
This recipe does use corn but you can leave them out, if you do not like them or cannot have them because of health conditions. I use frozen corn kernals but you can use fresh ones if you like.
The recipe also uses corn starch to thicken the soup. I recommend using gluten free flour to thicken the soup, if corn flour is not something you can use.
- 40 mins.
- Serves 4
- Easy
Ingredients
Adjust Servings:
| 8 cups water | |
| 1 tbsp salt | |
| 1 tbsp black pepper | |
| 1/2 lb chicken | |
| 1 cup corn kernals | |
| 1 tsp red chili powder (optional) | |
| 1/2 cup corn flour (mixed with cold water) | |
| 1 teaspoon soy sauce, green onions, hot sauce (for garnish) |
Steps
1
Done
20 min
|
|
2
Done
5 min
|
|
3
Done
10 min
|
|
4
Done
5 min
|
Cook Notes
- Leave out corn if you are allergic or for any other reason you cannot have them.
- Add more water if the soup turns thick.
- Add more cornflour if its thin and bring it up to your desired consistency.
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This looks like such a simple, but delicious soup! No allergies at our house, but I would make this, regardless.
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