Sunday, January 6, 2013

Sweet corn chicken soup

Sweet corn chicken soup



Chicken                 - 50 g
Sweetcorn              -  1/4 cup
chicken stock         -   11/2 cup
onion                      -  2 tbsp finely chopped
carrots                     -  2 tbsp finely chopped
spring onions           -  2 tbsp finely chopped
water drained after
cooking rice            -  1 cup
butter                      -   1 tbsp
salt                          -   to taste
pepper                     -  as needed


  • Cook chicken with little water and salt and shred it into pieces.

  • In a pan heat butter ,and add the onions.
  • After a minute add the carrots& corns with the shredded chicken pieces
    Now add desired salt and add the chicken stock,water drained outof cooked rice(kanji thanni).

    When it starts boiling add the spring onions.

    switch off and serve with pepper.


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