Easy Chicken Corn Soup

To make easy chicken corn soup, start by combining 500 g of chicken with bones, 2 L of water, 1 tsp of ginger garlic paste, 1 tsp of salt, and 1 tsp of black pepper in a pot. Bring it to a boil, then cover and cook on low heat for 1 hour. Afterward, remove the chicken, debone it, and shred the meat. Add 1.5 cups of sweet corn and 1.5 tsp of chicken powder to the stock and cook for another 30 minutes. Gradually mix in 2 beaten eggs and a corn flour slurry until you reach your desired consistency. Serve hot, garnished with soy sauce, red chili sauce, and optional toppings like boiled eggs and green onions.

Yes, chicken corn soup can be made gluten-free by substituting the corn flour with a gluten-free thickening agent, such as arrowroot powder or tapioca starch. Just ensure that any additional sauces or garnishes you use, like soy sauce, are also gluten-free.

If you're looking for a substitute for chicken in chicken corn soup, you can use shredded rotisserie chicken for a quicker option, or for a vegetarian version, try using tofu or chickpeas. Just adjust the cooking time accordingly, as tofu will need less time to heat through.

To store leftover chicken corn soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the soup in portions. Just be aware that the texture may change slightly upon reheating, so you may need to add a bit of water to restore its consistency.

Chicken corn soup pairs wonderfully with crusty bread or garlic bread for dipping. You can also serve it alongside a fresh salad or some crispy spring rolls for a complete meal. For a street-style twist, consider adding some papri or crispy wontons on the side for added crunch.