Chicken Corn soup with Homemade Chicken Stock Recipe By Food Fusion

The most detailed recipe of flavor full Chicken Corn soup with Home Made Chicken Stock. This one is a keeper winter recipe. #HappyCookingToYou.

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Recipe in English:

Ingredients:
-Chicken & vegetable stock 6 cups
-Chicken boiled & shredded 1 & ½ cup
-Cream of corn or sweet corn boiled 1 & ½ cup
-Salt 1 tsp or to taste
-Water 1 cup + corn flour 4-5 tbs
-Egg whites 2
-Salt to taste
-Black pepper powder to taste
-Soy sauce to taste
-Vinegar to taste

Directions:
-In a pot add chicken stock and bring it to boil.
-Add chicken and corn and cook for 8-10 mins.
-Add salt.
-Mix corn flour in water and add gradually. Cook until desired thickness.
-Beat 2 egg whites and add while stirring continuously.
-Chicken corn soup is ready.
-Serve with soy sauce, vinegar, salt & pepper, chili sauce as per taste.

Recipe in Urdu:

Ajza:
-Chicken & vegetable stock 6 cups
-Chicken boiled & shredded 1 & ½ cup
-Cream of corn or sweet corn boiled 1 & ½ cup
-Namak 1 tsp or to taste
-Water 1 cup + corn flour 4-5 tbs
-Ande ki safedi 2
-Namak to taste
-Kali mirch powder to taste
-soy sauce to taste
-Sirka to taste

Directions:
-Pot mein chicken stock dal ker boil ker lein.
-Ab is mein boiled, shredded chicken aur corns dal ker 8-10 mins kliya paka lein.
-Namak shamil karein.
-Pani mein corn flour dal ker mix ker lein aur gaarha hunay tak paka lein.
-Ande ki safedi dal ker musalsal chamcha chalatay rahein.
-Soy sauce,sirka,namak aur kali mirch,chili sauce hasb e ezaroorat dal ker serve karein.


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Chicken Stock Recipe in English:

Ingredients:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste

Directions:
• Wash chicken bones and vegetables thoroughly.
• In a large pot, add all ingredients and water.
• Bring it to boil and skim off any foam that appears.
• Let it Simmer For 2-4 Hours On Low Flame
• Strain Stock Through A Fine Sieve
• Save Chicken (If Any) For Later Use and discard the Solids.
• Soup stock is ready.
• Allow to cool for about half an hour, then refrigerate. Use within 4 days if refrigerated.
• Divide in small portions of 2- 4 cups and freeze them for 1-2 months.

Recipe in Urdu:

Ajza:
• Chicken Bones (Neck & Back Preferred) 500 gms
• Onion (Pyaz) 1
• Gajar (Carrot) 1
• Lehsan (Garlic) ½ Bulb
• Coriander / Parsley Or Any Herbs Of Your Choice Handful
• Kali Mirch (Black Pepper) crushed 8-10
• Pani (Water) 2.5 Liter
• Namak (Salt) To Taste

Directions:
1. Chicken aur sabzio ko ache tarhan dho lein
2. Pot mein tamam ajza aur pani shamil ker lein
3. Ubal anay tak paka lein aur jhag ko chamchay ki madad sa hatay jayein
4. Halki annch per 2-4 ghnaty kliya paka lein
5. Yakhni ko chaan lein
6. Chicken ko nikal lein aur baqi ajza ko phek dein
7. Yakhni tayyar hai,is ko thanda ker lein aur refrigerate ker lein.

Tips:
Use organic chicken and get extra bones of neck and back for the stock as they are rich in nutrients and flavor.
The amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.

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  Cooking