How to make Chicken Corn Soup
- In a large pot, add water along with the chicken and onion. Let it cook it for an hour until its tender.
- Remove the chicken from the pot and shred its meat into thin and small pieces. Discard the bones.
- Put the chicken meat back in the broth.
- Add in the corn and celery and season it with salt and pepper according to your taste.
- Add in the cornflour to thicken it a little.
- Let the soup simmer for 10 minutes.
- In a small bowl, beat the eggs and then pour them in the soup. Mix well until you see whites forming.
- Serve with crackers and enjoy!
- You can add some vinegar with green chilies and soy sauce in the soup to give it an extra bit of flavor as well.
- Soups are classified into two categories: clear or thick soups.
- The earliest consumption of soups traces its origins back to 6000 BC.
- Soups can be served as appetizers, main meals or even as desserts in some places.
- Chinese people take soup as part of their main meal almost every day.
- There are over thousands of different types of soups in the world and vary from region to region.
- Canned soup was first introduced by Campbell’s in 1897.
- Women are twice as likely to order soup as compared to men.
- In Chinese custom, if chicken or fish is being served on the table, the head of the animal is served in front of the guest for honor and respect.