Chicken soup

Moushira Abdel-Malek, Tuesday 24 Nov 2020

Chicken soup
Chicken soup

Serves 6-8


8 cups chicken stock (reserving one cup for later)

3 cups shredded cooked chicken breast fillets

1 cup carrots (peeled, finely diced)

1 cup spring onions (thinly sliced; whites separated from greens)

400 gms sweet corn kernels (canned, drained or frozen and thawed)

4 tbsp cornstarch

4 egg yolks 

Juice of one lemon

1/2 cup vermicelli 

2 tsp ground ginger 

Salt + black pepper + 1 cinnamon stick



In a large cooking pot; add seven cups of stock, chicken, carrots, corn kernels, spring onion whites only, ginger, pepper and cinnamon stick.  Bring to a boil.  Simmer over low heat, until carrots are about to be cooked.  Add vermicelli.  Cover.  Meanwhile; in a medium-sized bowl; whisk cornstarch into remaining cup of stock; reserved at room temperature.  Add to stock mixture; whisking constantly until soup slightly thickens and bubbles.  Remove away from heat.  Season with salt (to taste).  In another bowl; whisk egg yolks with lemon juice.  To tamper egg yolks:  Add a ladleful of cooking stock; slowly and in drizzling amounts; over whisked eggs; with one hand while the other hand is constantly whisking.  Stir into hot stock.  Combine well with all other ingredients.  Return over medium-low heat; stirring to complete cooking soup.  Stir for a few minutes until creamy and brought to a boil.  Taste for salt.  Remove away from heat.  Transfer to a soup serving bowl.  Sprinkle onion greens on top and serve hot.



*A version of this article appears in print in the 26 November, 2020 edition of Al-Ahram Weekly

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