By Lana Forsyth
Chicken and Corn Soup
▪️Boil chicken fillet in 3-4 Liter water, garlic cloves, half carrot and 2-3 spring onion greens.
▪️Once half the water is left, chicken is tendered, strain out the chicken and discard the veggies.
▪️Shred the boiled chicken.
▪️In the leftover chicken broth, add all sauces and spices with corn and shredded chicken.
▪️Add black pepper powder.
▪️Then add egg and mix continuously.
▪️After that add the cornflour mix and cook on low flame until thickens.
▪️Serve immediately.
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Updated at: Sat, 17 Feb 2024 15:46:43 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories180.9 kcal (9%)
Total Fat2.8 g (4%)
Carbs24.8 g (10%)
Sugars6 g (7%)
Protein16.1 g (32%)
Sodium5760.1 mg (288%)
Fiber2.3 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
▪️Boil chicken fillet in 3-4 Liter water, garlic cloves, half carrot and 2-3 spring onion greens.
Step 2
▪️Once half the water is left, chicken is tendered, strain out the chicken and discard the veggies.
Step 3
▪️Shred the boiled chicken.
Step 4
▪️In the leftover chicken broth, add all sauces and spices with corn and shredded chicken.
Step 5
▪️Add black pepper powder.
Step 6
▪️Then add egg and mix continuously.
Step 7
▪️After that add the cornflour mix and cook on low flame until thickens.
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