Chicken soup with corn
Ingredients
Features
Description
1. Fry the onions in the oil for 30 seconds. Add corn, canned and frozen, and chicken broth. Bring to a boil, cover and cook for 5 minutes
2. Bring almost to a boil, slowly add the beaten egg, stirring the soup slowly, to get thin strips. Cook until eggs are roasted through, not boiling. Serve immediately with shrimp crackers.
Note:
This soup can be cooked in a microwave oven for 1 minute to cook the onion in the oil. Add corn, chicken and boiling broth. Cover and cook for 10 minutes, stirring 1 times. Bring to a boil, then add the egg in a thin stream, stirring occasionally. Let stand for 1-2 minutes and serve.
Translated by site: wday.ru
