Corn Chicken Soup from Scratch
Description
The soup is thick enough to eat with a spoon, yet thin enough to sip. It is such a breeze to put together, give it a try and I am sure it is going to surprise you with its complex flavors — you’ll find yourself making it again and again.
Equipment
- Immersion Blender
- Pot
Ingredients
- 4 cans whole corn kernels each can weighs 300 grams/ 10.5 oz
- 1 whole chicken on bone about 1200 grams/ 2.6 pounds
- 4 egg whites
- 4 heaped tablespoons cornstarch + 1 cup of water
- 13 cups water
- 1 leveled teaspoon white pepper or to taste
- 1 cup of spring onions sliced
- 1 cup all purpose soy sauce or gluten free soy sauce to keep it gluten free, but please, start small and keep adding until you find the taste to match what you like. We at our house like the umami richness so I use about 1 cup for the whole batch which may sound a lot, but it is perfect for our taste.
- sea salt if needed
Flavor enhancers to add to the broth:
- 1 onion
- 2 bay leaves
- 2 cardamom pods4 peppercorns
Instructions
- Make Broth: Add chicken to a large stock pot with onion, bay leaves, peppercorns, cardamom pods and salt. Cover ingredients with 20 cups about 5 liters water. Bring to a boil, spoon the scum that rises on surface, then reduce heat to m low and cook, covered for about 2 hours.
- Remove chicken pieces with a slotted spoon to a large plate and set aside until cool enough to handle, debone and cut into strips.
- Strain the both through a colander, discarding all seasonings, you will be left with the stock. (You want at least 8 cups of broth, so if the broth reduced more than that, add additional water.
- Drain the corn kernels then blend half of it roughly with a splash of broth for just a few seconds until you get a consistency like creamed corns., and keep the other half whole.
- Transfer the strained broth to a large pot. (You want at least 12 cups of broth, so if the broth reduced more than that, add additional water.)
- Add the corn kernels (the blended and unblended), egg whites, and white pepper.
- In a separate bowl, whisk together the cup of water and cornstarch to form a slurry, then add it to the corn pot
- Cook over high heat, whisking all the time until the soup bubbles and considerably thicken. Add the spring onions, and drizzle the soy sauce, but please, start small and keep adding until you find the taste to match what you like. We at our house like the umami richness so I use about 1 cup for the whole batch which may sound a lot, but it is perfect for our taste.
- Taste the soup, and season with salt and pepper as needed. Happy eating!
Notes
If you make the ""Corn Chicken Soup from Scratch", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine
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