KOMPAS.com – Chicken corn soup tasted good creamy. The soup is thicker than chicken soup which generally has clear soup.
This soup is suitable to be enjoyed when the body feels unfit. Make sure to eat it shortly after it is cooked to warm your body.
Check out the recipe for chicken corn soup for five servings from the book “Steamed and Boiled Side Dishes” (2013) by Dewi Soesilo published in the following Demedia Pustaka.
Also read:
Material:
- 200 gr chicken meat
- 500 ml water
- 175 gr frozen sweet corn
- 75 gr onions (finely chopped)
- 25g flour
- 500 ml liquid milk
- 3 tbsp butter
- 3 cloves garlic (crushed)
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp ground pepper
1. Boil water, add chicken and boil until cooked. Lift and shred. Measure the remaining 250 milliliters of stock, set aside.
2. Heat the butter, saute the onion and garlic until fragrant. Add the flour while stirring until cooked.
3. Little by little, pour in the milk, stock, Worcestershire sauce, salt, pepper, and cook, stirring continuously. Add corn, shredded chicken, and cook until cooked.
4. Remove and serve while warm.
Also read:
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