Delicate, tasty, almost dietary chicken soup without potatoes, but with corn, tomatoes and eggs. Fast and tasty, saves time and money and goes well with the dining table. Step-by-step recipe with a photo. Video recipe.
Today I propose a recipe for a delicious chicken soup, but a little unusual. Raw eggs are added to it, which gives a slightly unusual look, and corn is also introduced, but not in grains, but in chopped cobs. Thanks to this, the soup is obtained with the flavor notes of the Mexican culinary tradition. And if you first boil the chicken and cook the soup from the ready-made broth, then this can be done in a minimum of time. Although even if the broth is specially cooked for the soup, then this can be done virtually simultaneously, along with the cooking of vegetables. Therefore, this soup is a good option for a light dinner after a working day for the whole family.
The dish turns out to be original, bright and appetizing. Moreover, despite the fact that there are no potatoes in the composition, the soup is very satisfying. This soup has no seasonality, because frozen tomatoes and corn can be used for the recipe. Although you can try adding canned or fresh corn to the dish. Instead of chicken for broth, turkey is suitable, it is dietary, healthy and no less nutritious than chicken. But if it seems to you that the soup is not satisfying enough, add 1-2 potatoes, or put a few spoons of rice.
See also how to make chicken broth.
- Caloric content per 100 g - 139 kcal.
- Servings - 4
- Cooking time - 1 hour
Ingredients:
- Chicken breast - 2 pcs.
- Salt - 1 tsp or to taste
- Corn (young ears) - 1 ear
- Ground black pepper - a pinch
- Eggs - 1 pc.
- Tomatoes - 2 pcs.
- Allspice peas - 3 pcs.
- White cabbage - 200 g
- Bay leaf - 2 pcs.
Step by step cooking chicken soup with corn, tomatoes and eggs, recipe with photo:
1. Wash the chicken breasts, cut into medium sized pieces and place in a saucepan. Fill them with drinking water and cook on the stove. After boiling, remove the resulting foam from the surface of the broth, turn the heat to the minimum setting and cook the broth under the lid.
2. Wash the cabbage and chop into thin strips.
Wash the tomatoes and cut into 4-6 slices, depending on their size. Take the fruits that are firm and firm, so that after cooking they keep the shape of the pieces.
Peel the corn leaves. Wash the cobs and cut into rings about 1-1.5 cm thick.
3. Cook the chicken broth for about 20 minutes and season it with salt and black pepper, add bay leaves and peppercorns.
4. Next, place the corn in the pot.
5. Send cabbage for it.
6. Then add the tomatoes. Heat high heat and bring food to a boil. Bring the temperature to the lowest setting and cook the soup, covered, for 20-25 minutes.
7. Pour the eggs into a bowl and stir with a fork until smooth. Pour them into the soup and stir quickly to coagulate. Season the soup with fresh herbs if desired and simmer for 1-2 minutes.
8. Serve ready-made chicken soup with corn, tomatoes and eggs with croutons or croutons.
See also the video recipe on how to cook chicken soup with corn and eggs.
