Chicken and Corn Soup

This Creamy Version of Chicken and Corn Soup, is jam packed with goodness, and will soon become your family favourite too.  



And…Just when we thought Winter is over in South Africa, Mother Nature served us, hopefully, the last of the cold fronts.  What better way to warm up, than a pipingly warm cup of CHICKEN and CORN SOUP.  This Soup isn’t to much of a rocket science, and you too can put this delicious soup together in a flash.

Did you knowChicken and Corn Soup, has it’s origins in CHINA? And with time, as this soup built it’s self on popularity, so to did the various variations come about.  One such variation is also very popular here amongst the South African Indian Community, and this creamy version of that Chinese soup, now takes pride of place at many weddings or special occasions.  BUT, who’s said such comforting food should only be whipped up for special occasions? For someone, like me, that prefers only Smoother varieties of soup, I LOVE this soup, it’s my favourite among the ‘Chunky Soups’. SO, I do Hope you give this version of mine a try soon, and make this your favourite soup too.



Do you only enjoy SOUP During Colder Days/Winter??? Drop me a comment, I would love to hear from you.



Author: Foodeva Marsay

300grams Chicken Fillets cubed
*(1 heaped cup cubed fillets)*

1 Medium Onion, chopped
2 Tablespoon Butter
1/2 teaspoon Whole Cumin Seeds

1 teaspoon Crushed/Paste Garlic
1/4 teaspoon Turmeric powder
1/4 teaspoon Chilli Flakes
1 teaspoon Lemon Pepper Spice
1 teaspoon Salt
1/2 teaspoon White Pepper Powder
1 Tablespoon Lemon Juice
3 Cups Water/Chicken Stock (750ml)

1 Packet Knorr Thick White Onion Soup Or
1 Packet Knorr Cream of Chicken Soup
500 ml Boiled Water
500 ml Milk

1/2 Cup cooked Noodles/Spaghetti (chopped)~ *Optional*
1/2 Cup Creamed Styled Corn

1/2 Cup Fresh Cream
1 and 1/2 Tablespoon Corn Starch

1/2 teaspoon Dried Parsley or 1 Tablespoon fresh parsley chopped.

~ Heat Butter in large enough pot for all ingredients.
~ Add the onions and cumin seeds and sautè until lightly golden
~ Mix the garlic, spices and lemon juice to the chicken fillets, and add this to the pot.
~ Stir well the onions, chicken and spices for 2 minutes and then add the 3 cups water/chicken stock.
~ Cover with lid and Allow to cook for 15 minutes.
~ Make up the packet of soup, using the boiled water and milk combination. (Use either of the mentioned soups or a half/ half combination)
~ After 15 minutes, add into the pot, the sweetcorn and noodles/spaghetti(if using), stir through well.
~ Follow by adding the 1litre of prepared Soups and simmer on low for 10 minutes.
~ Lastly, Mix in the Corn Starch into the fresh cream, and stir this into the soup.
~ Adjust by adding more salt and pepper if need be.
~ Allow the soup to thicken and serve HOT with a sprinkle of Chopped Parsley.

*Notes By Foodeva Marsay*
~ Any brands of Soup Blends can be used.
~ Any Chicken Soup Flavourings or Vegetable soup can be used. It’s best to keep flavorings that don’t alter the creamy/white end result
~ The Noodles/Spaghetti and the fresh cream can be optional, if your diet doesn’t allow them.
~ Always gently re-heat the soup if you are to serve it later, if you feel the soup has thinned with too quick a heating method, then simply mix some corn starch in milk/fresh cream, add to the soup and allow to thicken on low heat.
*Kindly share my recipes as posted*

Chicken and Corn Soup

*I had served this soup with my family favourite SWEETCORN BHAJIA/FRITTERS, which complemented this Creamy chicken and corn soup perfectly!!!

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