How to Make Chicken Corn Soup

• Gluten free

• Meat

  • 1 Full chicken

• Produce

  • 1 can Creamed corn
  • 1 tsp Garlic powder
  • 1/2 tsp Ginger, powder

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Soy sauce

• Baking & Spices

  • 2 tsp Cornstarch mixed with
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp White vinegar

• Liquids

  • 6 cups Water

Found on ikneadtoeat.com

Description

Ingredients

• 1 full chicken (1000 grams) - cut into pieces, bone in and skinless
• 6 cups water
• 2 tablespoons soy sauce
• 2 tablespoons white vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1 can (420 grams) of creamed corn
• Salt and pepper to taste
• 2 teaspoons cornstarch mixed with a splash of water (this is for thickening the soup)
• 1 egg (whisked)

Directions

• Place chicken in a large pot and pour in the water. Simmer on medium low heat for about 30-40 minutes. The chicken will be cooked and the stock for the soup will be ready.
• Remove chicken from the pot, letting the stock remain in the pot. Add soy sauce, white vinegar, garlic powder, ginger powder, salt and pepper and creamed corn and let come to a boil. Shred the chicken and add it to the soup.
• Now add the cornflour water mixture and keep stirring until the soup has thickened. Do not worry if you thicken the soup too much by accident, you can just add a bit of water (like half a cup) to thin out. And if its not thick enough to your liking you can add a bit more of cornflour/water mixture until the soups consistency is to your liking.
• Now add in the whisked egg slowly, while continuously stirring. The egg will cook in seconds and you will be able to see rivulets of the egg.
• Take off heat and serve.