Chicken Corn Soup [0000825]

Ingredients:

1 cup cooked chicken, shredded
1/2 cup sweet corn kernels (fresh or frozen)
4 cups gluten-free chicken broth
2 tablespoons gluten-free cornflour (mixed with a little water to form a smooth paste)
2 eggs, beaten
1/2 cup carrots, finely chopped
1/2 cup cabbage, finely shredded
1/4 cup spring onions, finely chopped
2 cloves garlic, minced
1 teaspoon ginger, grated
1 tablespoon gluten-free soy sauce
1 tablespoon gluten-free vinegar
Salt and black pepper to taste
1-2 tablespoons cooking oil
Fresh coriander leaves for garnish
Instructions:

Prepare Ingredients:

Shred the cooked chicken into small pieces.
Chop the carrots, shred the cabbage, and finely chop the spring onions.
Cooking the Vegetables:

Heat oil in a pot and sauté minced garlic and grated ginger until fragrant.
Add chopped carrots, shredded cabbage, and corn kernels. Stir-fry for a few minutes until vegetables are slightly tender.
Add Chicken and Broth:

Add the shredded chicken to the pot and mix well.
Pour in the gluten-free chicken broth and bring the mixture to a boil. Let it simmer for 5-7 minutes.
Prepare Cornflour Paste:

In a small bowl, mix gluten-free cornflour with a little water to form a smooth paste.
Thicken the Soup:

Gradually pour the gluten-free cornflour paste into the simmering soup while stirring continuously. This will help thicken the soup.
Season the Soup:

Add gluten-free soy sauce, gluten-free vinegar, salt, and black pepper to the soup. Adjust the seasoning according to your taste.
Slowly Add Beaten Eggs:

While stirring the soup gently, slowly pour in the beaten eggs. This will create silky egg ribbons in the soup.
Finish with Spring Onions:

Add chopped spring onions to the soup and give it a final stir. Reserve some for garnishing.
Serve Hot:

Ladle the hot gluten-free Pakistani Chicken Corn Soup into bowls. Garnish with fresh coriander leaves and additional spring onions.
Enjoy: Serve the hot chicken corn soup and savor a comforting gluten-free bowl of goodness.