Chicken and Corn Soup

Soups | European cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicken and corn soup

Ingredients

Canned Corn - 2 pieces
Corn Cobs - 2 pieces
Skin-On Chicken Breasts - 10.6 oz
Chicken Egg - 3 pieces
Chicken Broth - 1½ l
Scallions - 1.8 oz
Salt - to taste
Condensed Milk - 5 fl oz
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the corn kernels off the cobs and roughly chop them with a knife. Drain the liquid from two cans of corn and pulse the contents in a blender, just enough to combine—do not puree. Slice the chicken breast into thin strips.

Step 2

Add both types of corn and the chicken breast to the boiling chicken broth, and simmer for five minutes.

Step 3

Whisk the eggs until frothy and gradually add them to the pot with the soup. Cook for another minute, then stir in the milk, and season with salt and pepper. Cook for an additional two minutes, then remove from heat and stir in the finely chopped green onions.