Make a great warming soup for a light winter lunch or a great start to a family dinner, as it can be served with Chinese dishes, curry sauce or even a stir fry. And if you offer croutons fried in garlic oil to your soup, it will be even tastier.
It is necessary
- - one fillet from a large chicken breast;
- - 450 g fresh, frozen or canned corn;
- - a bunch of green onions;
- - 8 leaves of young spinach;
- - 4 fresh sprigs of cilantro for decoration;
- - 3 glasses of chicken broth;
- - 2 teaspoons of soy sauce;
- - 2 tbsp. tablespoons of heavy cream;
- - 1 teaspoon of salt;
- - 0.5 tsp black pepper;
- - 2, 5 tbsp. tablespoons of cornstarch.
Instructions
Step 1
Chop the chicken breast finely, sprinkle with salt and freshly ground black pepper.
Step 2
If you are using canned corn in this dish, be sure to remove all of the water from the jar before adding the beans to the food processor. Place the corn in a food processor and chop it a little.
Step 3
Pour chicken stock into a saucepan and bring to a boil. Place the chicken in the broth and cook for 2-3 minutes. Add corn, finely chopped green onions and spinach leaves. Cook a little more.
Step 4
Mix the cornstarch with 2 tablespoons of water, then add to the soup and continue stirring until the soup thickens. Add the soy sauce and cream, stirring occasionally, then stir gently. Pour the soup into bowls, garnish with cilantro and serve.
