Chicken soup with corn

Submitted by enr on 07 Nov 2010
4 whole chicken legs (about 1 kg)
200 ml cream
400 g canned corn
2-3 tbsp starch
3-4 tbsp milk
rind of 1 lemon, grated
juice of 1 lemon
2-3 tbsp parsley
black pepper, salt
vermicelli - optional
1 clove garlic - optional
Chicken soup with corn
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Chicken legs thoroughly wash, put in about 1.5 liters of cold water, add salt and 10 peppercorns. The legs are cooked, withdrawn, and the broth is strained. The meat is boned, trimmed of skins, chopped to chunks and return to soup. Boil again, put it corn, lemon zest and cream. Boil for 10 minutes. Blurs the starch in 3-4 tbsp milk and stir, pour in the soup. Cook for another minute. Remove from heat and add the juice of 1 lemon, maybe more. If you will store the next day, lemon can be put in each dish separately, even at table, not sour soup. Can with corn to put and vermicelli. Optional before serving each dish can be rubbed with a cut clove of garlic.
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07 Nov 2010


A starch can I replace a meal?

Yes, you :) I think that the amount may remain the same.

OK! Tonight or tomorrow will make her soup and write what became a meal:) Thanks for the quick answer!

Very, very delicious soup! I put noodles and 2 and a half. L. Flour. And instead of meat from legs, I used chicken breast. Fast, easy and very tasty. Rally, put it into a favorite :)

Only now I saw her sample. :) I am very happy that you liked. I just begin to do and will also put flour, starch that I have.