Halal Chicken Sweetcorn Soup Recipe

About this recipe

Halal Chicken & Sweetcorn Soup is a comforting and flavorful Chinese-inspired dish popular in the UK. Featuring tender chicken, creamy sweetcorn, and delicate seasonings, this soup is perfect for chilly evenings or as a starter for a special meal. With halal ingredients, it is both inclusive and delicious.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• - Borough Broth Company Free-Range Organic Chicken Bone Broth
• - Tropical Sun Yellow Hominy Corn
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 500 G Brown & Polson Cornflour
• - Greenfields Ground White Pepper
• - Tata Salt

Instructions

1. 1. Prepare the chicken by slicing it into thin, bite-sized pieces, ensuring it is clean and ready to cook.
2. 2. In a large saucepan, heat the chicken stock over medium heat until it begins to simmer.
3. 3. Add the sliced chicken pieces to the simmering stock and cook for 5 minutes until the chicken is tender and fully cooked.
4. 4. Add the sweetcorn (both creamed and kernels) into the saucepan and stir well to combine.
5. 5. In a small bowl, mix the cornflour with 3 tablespoons of cold water to create a slurry. Slowly pour this into the soup while stirring constantly to thicken the mixture.
6. 6. Season the soup with soy sauce, white pepper, and a pinch of salt. Adjust the seasoning to taste.
7. 7. Beat the egg lightly in a small bowl. Slowly drizzle the egg into the simmering soup while stirring gently in one direction to create delicate egg ribbons.
8. 8. Let the soup simmer for an additional 5 minutes to blend the flavors and ensure the desired consistency.
9. 9. Serve the soup hot in individual bowls and garnish with chopped spring onions for added freshness.