Savoy Cabbage Chicken Corn Soup
Chicken corn soup is something I frequently cook in the winter. It’s an easy comfort food to keep oneself warm, and the addition of vegetables, including savoy cabbage, makes it even more nourishing.
Ingredients
- 500 grams of chicken wings or any other part with bones
- 2 tbsp vegetable oil
- ½ cup of spring onions (finely chopped)
- 2 cloves of minced garlic
- 1 medium carrot (finely chopped)
- 1 cup shredded savoy cabbage
- 1 cup corn kernels (fresh or frozen)
- 1 tbsp brown sugar
- 1 tbsp white vinegar
- 1 tbsp soy sauce
- 1 tbsp chili sauce
- 2-3 tbsp corn flour
- 1 beaten egg
- Salt and pepper to taste
Instructions
- Boil the corn kernels and chicken in 1-1 ½ liters of water on low to medium heat for an hour, or until meat is tender.
- Remove the cooked chicken from the broth and de-bone. Shed the chicken meat and set aside; the bones are to be discarded.
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant and translucent.
- Add the shredded chicken and all vegetables, including the savoy cabbage, to sauté for several minutes.
- Pour in the broth with the corn kernels and stir.
- Add in the salt, pepper, brown sugar, and seasonings (soy sauce, chili sauce, and vinegar) and bring to boil.
- Then slowly pour the beaten egg from the top and stir with a wooden ladle to mix it well.
- Remove from the stove and pour into a serving bowl. Enjoy it while it’s hot and steamy.
Notes
Protein: 20-25 grams | Carbohydrates: 20-25 grams | Fat: 5-8 grams | Fiber: 4-6 grams | Sodium: 500-600 milligrams