Soup with canned corn

Simple, from ordinary products, for the whole family! Soup with canned corn will diversify your lunch in the cold season. Corn will add a fresh touch, and thanks to chicken broth and eggs, the soup will not only be delicious, but also nutritious.

Anna

Recipe author

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Composition / ingredients

servings:

Chicken broth

Chicken

200

Canned corn

340

Eggs

Greenery

to taste

Pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 6 g

Fats 29 % 4 g

Carbohydrates 29 % 4 g

71 kcal

GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 15 min

Step 1:
How to cook soup with canned corn? Prepare the products. Pre-cook the chicken broth. I cooked chicken broth from two shanks. Remove the meat from the broth and cool. Corn will be needed along with the liquid, do not drain it. I took dill from the greens, you can put any to taste. Wash the greens and dry them well.
Step 2:
How to cook chicken broth? Pour clean water into a saucepan, put the chicken. Put it on the stove over medium heat. Bring to a boil, remove the foam with a slotted spoon. Reduce the heat to a minimum. Cook the broth at a low boil for 20 to 40 minutes, depending on the part of the chicken and the presence of bones. Cook homemade chicken for 1.5 to 2 hours. Put canned corn with liquid in the ready chicken broth and cook for 5-7 minutes.
Step 3:
Break the eggs into a deep bowl and whisk with a whisk.
Step 4:
Gently pour the beaten eggs into the chicken broth with corn, stirring constantly. The eggs will curdle from the hot water and will look like large white flakes. Add salt and pepper to taste.
Step 5:
Separate chicken meat from bones and cut into small pieces.
Step 6:
Add chopped chicken meat to the soup, mix. Turn off the heating. The soup is ready.
Step 7:
Pour the finished soup on plates, adding chopped fresh herbs.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.

How to buy canned corn correctly? Be sure to check the expiration date on the jar. If the container is glass, carefully consider the grains. They should be the same size and color, solid and spotless. The composition should not contain dyes, preservatives and flavor enhancers.