Cream corn 1 can (15 oz.)
Chicken broth 22 oz.
Minced chicken breast 1 cup
One whole egg
3 tbsp water
4 tbsp starch
There is nothing better than a big bowl of hot soup in a cold winter time like tonight. But sometimes it can be time consuming to make soup at home. And I don’t recommend the can soup, and we all know why. I am going to share with you this simple delicious homemade soup that bring me a lot of good memories which will be ready in 15 minutes. Once upon of time, there was this guy who knew I liked this soup. When I was in a bad mood, he would cook me this soup and brought me to happiness again. I think of him every time I make this soup.
- Add chicken in a food processor or just use a knife to cut meat into really small pieces. Add 1/8 tsp salt,2 tbsp starch and one tbsp cooking wine to marinate it for at least 30 minutes.
- Add corn and chicken broth together in a cooking pan and bring to boil.
- Add water and the rest of corn starch to the chicken and mix well then add the chicken slowly to the boiling broth, use a big spoon to stir the soup and bring it to boil again. If you use regular can broth, no need to add any more salt. I usually use homemade broth, so I add a little bit of salt to the taste.
- Break the egg in a small bowl and use a fork to break it up then add to the soup slowly, while you’re adding the egg, use the big spoon to stir the soup quickly. Turn the heat off right away. If you want the soup to be thicker, add some starch water before you add the egg.