- 1 whole chicken
- 1 Large onion (chopped)
- 3 quarts water
- 1 package (10 oz) frozen sweet corn
- 1/2 cup celery- chopped
- Salt and pepper to taste
- 2 Eggs
- 1/4 cup milk
- 2 tbsp corn flour
When it comes to soups, the most popular and commonly ordered soup is the chicken corn soup. You can’t go without it if you are at a Chinese restaurant, because it is a simple yet flavorsome appetizer.
Chicken corn soup is always made when one is sick; it is quite filling and helps in the recovery process. Serve it as a main meal or as an appetizer with crackers on the side.
Each bowl of chicken corn soup contains 350 calories. If you are on a diet and want to make it even healthier, then don’t add any cornflour and make it a clear soup. Avoid the soy sauce as extra sodium causes water retention.
The soup has chicken and eggs which are great for providing you with protein. The sweetcorn lowers cholesterol and is an excellent source of vitamin B12.
How to make Chicken Corn Soup