How to make corn chicken soup

Soups are one of the main appetizers on the table all over the world, and it is one of the basics of the Arab table during the holy month of Ramadan, as it helps to prepare the stomach to receive foods and improve digestion, and there are many kinds of international soups, including what we will prepare now such as chicken soup corn. It is a favorite of many families for their unique taste and high nutritional value, and chicken corn soup is prepared in a very simple and fast way.

Chicken Corn 
Corn Soup Boiled large chicken breast and cut into small pieces. Half a cup of boiled love corn. A cup of boiled and finely ground corn. Spoon cornstarch. Two glasses of chicken stock. Maggi Chicken Stock Cubes. Small spoon of salt. Teaspoon of black pepper. Finely chopped green onions. Vegetable oil.

Preparation :
Place the chicken pieces in a pan with a little vegetable oil, then stir until lightly browned. Place the chicken stock in a bowl over the fire, then add salt and pepper, the chicken stock cubes, and stir until the Magi dissolves well. Add the corn mash and stir continuously until smooth. Add corn kernels and chicken pieces to the mixture with constant stirring.

Apply the starch with a very small amount of cold water, stir until it dissolves, then pour over the mixture with constant stirring to increase the density of the soup and boil well. Place the soup in the serving dish and then sprinkle with a little finely chopped green onion on the face. Serve with hot toast.

Chicken soup with corn and carrots made of chicken breasts cut into small squares. Cup corn love. Cubes of chicken stock. Carrot Cup. Two tablespoons of flour. Spoon vegetable oil. Medium onion. Salt, to taste. 1 teaspoon cumin. Three tablespoons milk powder. Three cups of water or chicken stock.

Preparation :
Place the onion and vegetable oil in a bowl over the fire, then stir until the onion is golden. Add the chicken pieces, then salt and cumin until the chicken is golden. Add the water and bring to a boil until the chicken is cooked. Drain the chicken stock from the stock. Place the stock with the onion in the electric mixer until the onion is grinded. Place the stock in a bowl over the fire, and let it boil again. Place the carrots and corn with a little oil in another bowl, stir until the carrots are cooked, then add the chicken and stir in the ingredients. Add the flour to the stock, and stir constantly until it is smooth and thick. Add the vegetables to the stock while stirring, and the soup is ready.

Tips for getting fresh soup :
Prepare the soup shortly before eating, and avoid heating it several times over the fire or microwave, as this spoils the texture and starchy material in the soup. If the soup contains vegetables, prepare all the ingredients, and mix the vegetables with the stock immediately before eating to avoid losing benefits.