Restaurant Style Chicken Corn Soup
Rossmoor Food
November 15, 2025
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Ingredients
Adjust Servings
| 250g Chicken | |
| 5 slices Ginger | |
| 2 inch Garlic | |
| 2L Water | |
| ½ tsp Salt | |
| Cover & cook for 25 minutes |
Ingredients for Soup
| As per need Carrot | |
| As preffered Shimla Mirch | |
| As preffered Boiled Corns | |
| As preferred Boiled & Shredded Chicken | |
| 1 tsp Salt | |
| 1 tsp Black Pepper Powder | |
| 1 Chicken Cube | |
| 2 tbsp Key Brand Vinegar | |
| 2 tbsp Key Brand Chili Sauce | |
| 2 tbsp Key Brand Soy Sauce | |
| 4 tbsp + Cornflour — ½ cup Water | |
| 1 Egg | |
| Cook for 5–7 minutes |
Directions
1.
Prepare Chicken Stock
Add chicken, ginger, garlic, salt, and 2L water to a pot.
Cover and cook for 25 minutes, then strain the stock and shred the chicken.
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2.
Build the Soup Base
Add the prepared stock back to the pot. Mix in carrot, shimla mirch, boiled corns, and shredded chicken.
Add salt, black pepper, and chicken cube. Let it simmer for 5 minutes.
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3.
Add Key Brand Sauces
Pour in Key Brand Vinegar, Chili Sauce, and Soy Sauce.
Stir gently to combine the flavors.
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4.
Thicken the Soup
Slowly add the cornflour mixture while stirring continuously.
Cook for 5–7 minutes until the soup reaches a thick, restaurant-style consistency.
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5.
Add Egg
Beat 1 egg and slowly drizzle it into the soup.
Stir lightly to form soft egg ribbons.
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6.
Final Flavor Boost
Turn off the heat and add Key Brand Tabasco Sauce.
Serve hot and enjoy the restaurant-style flavor.
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