Chicken corn soup is a favorite dish of many families.

Chicken corn soup is a delicious, nutritious soup, the ingredients are easy to find and the way to cook chicken corn soup is not too complicated.

Let's learn how to cook nutritious and simple corn chicken soup at home with iguide.ai.

1. Ingredients for cooking chicken corn soup

To have a pot of nutritious corn chicken soup, you need to prepare the following ingredients:
- Chicken breast: 350g
- Sweet corn: 1 ear
- Carrot: 1
- Shiitake mushrooms: 100g
- Chicken egg: 1 egg
- Tapioca starch: a little
- Coriander: 1 handful
- Spices: pepper, MSG, fish sauce

2. How to cook chicken corn soup

Step 1: Prepare and boil the chicken

- Wash the chicken, then rub the whole chicken with salt and fresh lemon to remove the odor. Next, rinse and drain.
Next, put the chicken in the pot of water, add a few shallots, a little salt and turn on the heat. When the water in the pot boils, reduce the heat and boil for another 15 minutes. Note that during the boiling process, use a ladle to skim off the foam so that the broth is clearer and more refreshing.

- Then turn off the stove, simmer for another 15 minutes and then remove the chicken. Simmering the chicken after boiling helps the chicken to retain water, become sweeter and softer, the meat is cooked tender but the bones are not red.

- Remove the chicken, let it cool down, then shred it. Put the chicken bones in the pot of broth, simmer over low heat for about 1 hour to make the broth sweeter.

Step 2: Prepare other ingredients

Peel the sweet corn, rinse it with water and separate the kernels. Then, put the corn kernels in a pot, cover the corn with water and boil for about 10 minutes, then remove and drain. You can boil the corn on the cob to make the water sweeter and then remove the cob.

Soak the shiitake mushrooms in warm water for about 15 minutes until they expand, then wash them, cut off the stems and use scissors to cut them into strips.
Wash carrots, peel and dice.

Pick off the roots and wilted leaves of the coriander, then wash and chop finely.

Step 3: Cook chicken corn soup

- Pour chicken broth and corn broth into a large pot and place on the stove. When the water boils, add chicken, shiitake mushrooms, and corn kernels and stir for about 2 minutes. Use a ladle to remove the white foam to make the water clearer.

- Mix 2 tablespoons of tapioca starch with a little water in a small bowl, stir until the starch dissolves, then slowly pour into the broth pot. While pouring, use chopsticks to stir evenly so the starch does not clump.

- Then, add spices to the soup pot, including: 1 tablespoon fish sauce, 1 teaspoon MSG, 1 tablespoon salt, stir well and reduce heat to low.

- Crack an egg into a bowl, stir well and pour into the soup pot. Next, stir well until boiling, season again, add coriander and stir briefly before turning off the stove.

Step 4: Finish

Scoop the corn chicken soup into small bowls and eat it while it's still hot for the best taste. The delicious corn chicken soup blends the sweetness of corn, tender chicken, and light broth, making it very tasty.

3. Notes when cooking chicken corn soup

- Chicken used to make soup is usually chicken breast because it has a lot of meat, little skin, and little fat. A good chicken breast will have a shiny surface and a natural light pink color.

- Press with your hand and it will feel a bit soft and elastic. You should choose chicken breast with less white veins because this type will be rich in protein and low in fat.

- Absolutely do not buy chicken breast with dark meat, dark color because it is a piece of meat that has spoiled, no longer fresh. Chicken meat often has a very distinct characteristic smell, if you find chicken breast has a strange smell, you should stay away.

- If you buy ready-made chicken at the market or supermarket, you need to wash and deodorize the meat.

- With corn, you should choose sweet corn because it is sweeter than white corn and also helps the soup have a more beautiful color.

- Choose fresh corn cobs with even, old, and shiny kernels. Do not buy young corn cobs because they have less starch and are harder to separate.

- You should choose fresh, long corn cobs with a green husk that is not dry or wilted, tightly hugging the corn, soft silk, and stalks that are not bruised or wilted.

- The corn kernels need to be even, plump, shiny, and straight. Press the corn kernels with your hand, if they are soft enough and have a little milk, they will be delicious and fatty when cooked.

- If you cannot buy fresh corn, you can also buy canned corn which is extremely convenient at stores and supermarket systems available on the market.

- Adjust the amount of tapioca starch to create the desired consistency. If the soup is too thin, you can mix a little tapioca starch with water and pour in until the soup mixture is as thick as desired.

- Cooking chicken corn mushroom soup at home is simple but brings a delicious, nutritious and good for the digestive system dish.

- Hopefully the above sharing on how to cook chicken corn soup will help you and your family enjoy delicious and nutritious bowls of soup.

Thank you for choosing iguide.ai to accompany your exciting experience!