Nothing tastes better on a chilly day than a bowl of warm chicken soup. The temperatures have hit a low in Dubai these days, it’s not much but hey that’s the only winter we have. It’s a break from the scorching hot and humid days and what better reason do we have to devour a bowl of yummy chicken soup. Well, let’s blame the weather 😉
I grew up drinking this chicken soup so it’s been in my family for around ages. Whenever someone falls ill with the occasional bouts of cold and flu, this is one of a must make version of soup that everyone in my family love to gulp. I usually pair it up with corn though you can add a whole bunch of vegetables to it. Carrots, capsicum and cabbage are just some of the additions that you can add.
I also love the flavor that comes along with the eggs and the way they form those swirls in the soup. If you are allergic to eggs, you can totally opt that out. I love my soup a little spicy so I add chili powder a little more. You can use sweet paprika powder for a mild spicy and sweet version or totally omit the spice. Season with a little pepper and you’re good to go.
250 g chicken
1/2 cup sweet corn kernels
1 1/2 tsp chili powder
2 tbsp red chili sauce
1 tbsp vinegar
1 tbsp tomato ketchup
1 tsp soya sauce
Salt to taste
2 1/2 tbsp corn flour
Water ( as required)
Cook chicken in a pressure cooker with salt and 2 cups of water. Usually, it gets cooked in 2-3 whistles.
Remove the chicken from the water and shred it to pieces. Do not throw the water.
Transfer the water in another pot. Add extra cup of water ( depending on the quantity you want to make). Allow it to boil.
Take a tea strainer and open an egg into it. Using a spoon gently mix the egg letting the egg to fall into a soup as ribbon like structure. The egg will begin to cook as soon as it hits the soup.
Add the shredded chicken and corn. Add chili powder, red chili sauce, soya sauce, vinegar and tomato ketchup. Mix well.
Take 1/4 cup of water in a glass and mix corn flour into it. Gently pour into the soup while stirring. This will thicken your soup. Adjust for salt.
Serve soup warm with soup sticks or bread.