Receta Chicken Mushroom Corn Soup
Chicken Mushroom Corn Soup
Soup is called as an appetizer. To be very true, soup can be used as a light meal especially during evening hours before dinner. It’s nutritious, wholesome and exciting too. Combination of chicken with mushroom and corn flour gives a wonderful awesome taste.
Soup recipes are really good for growing children, pregnant women and for those who are on restricted diet.
Although synthetically prepared ready made soups are available in the market, originally prepared soups are truly tasty and healthy.
Try out this recipe of chicken mushroom corn soup.
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4 persons
Ingredients
- Chicken Mushroom Corn Soup Ingredients
- 400g Chicken, selected breast and leg pieces only
- 200g Button mushroom
- 3-4 Spring onions
- 1 Tomato, chopped into smaller pieces
- Spring onions, white part chopped into medium pieces
- 2 Garlic cloves, crushed
- 1 tsp Black pepper powder
- 3 tbsp Corn flour
- Salt as per taste
- Oil for frying
Method
Boil the chicken in water over a pressure cooker till it becomes soft. Drain the chicken stock and keep apart.
Boil the mushrooms over boiling water for 5 minutes and drain the water. It’s very essential to boil the mushrooms in order to remove any strains of dirt/germs present in it.
Cut the mushrooms into smaller pieces.
Heat oil in a kadhai. Then fry the chicken and mushrooms in it. Add the chopped spring onions and tomatoes to it. Add black pepper powder and salt to the mixture. Add the chicken stock to it and allow boiling for 5 minutes.
When the mixture gets ready, dissolve corn flour into chicken stock and add to the soup.
Heat for 5 minutes till the soup becomes thick. Remove it and serve it a soup bowl.
Chicken Mushroom Corn Soup
Add tastemakers of your choice (vinegar, soya sauce, tomato sauce, chili sauce) and enjoy hot steaming soup along with your family.