This is my kids favorite soup and the ONLY soup I make. I had posted this soup earlier but without sweet corn and that was posted when I started blogging......today, when my kids had a small cough and a teeny weeny sore throat (because of all the ice-cream they ate yesterday...sort of enjoying the Sunday with summer).
I did not take any step by step pictures because I least expected to post this.....I mean this is one of the every day stuff and I made this in a hurry; but when I saw this sitting pretty I could not help not clicking and sharing with you.
Amma used to make this since I was a kid and I sort of carried it on....whenever we have guests over I serve this soup and always it become a hero.
This soup was made with 250 gm of chicken, make sure you have some bones like the legs and ribs along with some fleshy part, it makes the soup more tasty. You can add sweet corn or make it just plain. Today I did not have any tinned sweet corn, but thankfully I had some fresh sweet corn kernels and I took half of one cob.
I did not add butter or any oil or milk or even cream....so you could call this a low fat...low calorie soup.....perfect for adults and kids....or even babies.
Since I made this soup for kids as an evening appetizer and did not plan to post this....I did not take any step by step pics....but there is no need for any step by step pics...as this is too simple and easy to make..
Ingredients:
Chicken: 250 gms.
Salt about 1/2 tsp.
Fresh pepper powder: 1/2 tsp.
Soya sauce: 1/2 tsp.(if you add more soya sauce you will lose the lovely colour of the soup).
Water: About 2 1/2 cups (200 ml cup).
Sweet corn: 1/2 of a corn cob or 1/4 cup of tinned sweet corn.(optional)
Egg: 1 (you can use whole egg or just egg whites only).
Cornflour: 1 1/2 tsp.
To garnish:
Fresh pepper powder: 1/2 tsp.
Finely chopped spring onion.
Method:
Put the chicken, salt, soya sauce, and 1/2 tsp pepper powder with water into the pressure cooker and put the flame on high.
After the 1st whistle simmer the flame for 10 to 15 min. Turn off the fire and let it stand for another 5 to 10 min.
Pour the contents on a sieve which is place on top of a saucepan.
Pull out the chicken pieces from the bone and shred it. Put it into the chicken stock.
The stock will be lukewarm now, just put the cornflour into it and give it a stir (do not put cornflour directly if the stock is very hot, then you will have to dilute it in cold water and then add to the stock). You can add the corn kernels now, if you are adding.
Place the saucepan on fire again and allow it to boil. let it simmer for a few minutes. Meanwhile lightly beat an egg or egg white. I added whole egg.
Put the fire on simmer and slowly drizzle the beaten egg into the soup with one hand and stirring continuously with the other hand. When adding egg always remember to reduce the flame.
That's it, sprinkle half teaspoon of fresh pepper powder and sprinkle finely chopped spring onions. Add salt if needed.
Serve hot!
Sharing with Full plate Thursday.
