Simple yet delicious, this Sweet Corn Mushroom Chicken Soup is truly a warm hug in a bowl. Easy to make, with some preparation which can be made ahead, this soup is a savior for weeknight meals. I cook this often, not only in winter but all year round. Healthy and nutritious, the taste of the main ingredients and the flavours complement each other so much in the process of making this soup, that the end result is always rewarding, which comforts the body and soul.
Sweet Corn Mushroom Chicken Soup
Made with some of our favourite ingredients Sweet Corn, Mushrooms, and Chicken, this soup turns delicious every time we make it. Easy to prepare and nutritious, this is truly a no-fuss, comfort food.
Ingredients
- 80g- Sweet Corn
- 350g- Chicken (use chicken breast or, full leg piece of chicken)
- 200g- Mushrooms (sliced)
- 1- Green onion (chopped)
- 3½ tbsp- Wheat flour/Atta, or All purpose flour/ Maida (use any of this, read notes)
- 850 ml- Water
- ½ tsp- Black pepper powder
- Salt to taste
- ¾ tsp- Whole black peppercorns (roughly crushed)
- 1½ tbsp- Garlic (chopped)
- 1½ tbsp- Butter
- ¼ tsp- Nutmeg powder
- 1 tsp- Vegetable oil
Instructions
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Cut chicken in small cubes, if using chicken from the leg piece then don’t discard the bones while preparing the chicken for soup.
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Next, pressure cook chicken (add the bones if any, and discard them after boiling the chicken) with ½ tsp salt, water, and black pepper powder. Add enough water to submerge the chicken pieces, this soup gets cooked entirely in the chicken stock, so we need to add extra water to the chicken here. Turn off the heat after two whistles, and keep it aside.
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Heat oil in a kadai, and sauté the mushrooms until lightly toasted. Remove from the heat and keep aside.
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Heat butter, temper with crushed black peppercorns, sauté for a few seconds.
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Add the chopped garlic, sauté for a few seconds.
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Next, add the flour, quickly whisk the flour with the spices and butter mixture. Add some chicken stock and continue to whisk until all the flour dissolves well.
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Add the sweet corn along with the remaining chicken stock and chicken.
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Add salt and nutmeg powder, mix well and cook for 7-8 minutes, over medium heat, keep stirring in-between.
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Add the sautéed mushrooms and chopped green onion, mix well and cook for a minute more.
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Remove from the heat. Serve the soup hot with a dollop of butter (optional, add butter only if you prefer), enjoy!
Recipe Notes
- To give any soup a nice body I always prefer adding flour over corn flour / corn starch. If you’ve any leftover soup, it heats up well the next day and never shows a cloggy texture that a corn starch added soup might show.
- For a gluten-free version add any gluten-free flour (millets) that you prefer, oats flour from the rolled oats also works.
Watch the recipe video below:
