Chicken Soup in thick White Sauce

A 10 minute delicious recipe for a cold mushy morning


  • Chicken – 1 Breast
  • Vegetables – Mushrooms, Sweet Corn, Carrots
  • 1 Egg
  • Powdered Black Pepper
  • Turmeric Powder
  • Corn flour

Preparation of Chicken Broth

  • Clean 1 Chicken breast piece
  • Place it in a pressure cooker
  • add two cups of water
  • Salt, Turmeric Powder and Black Pepper to taste
  • Boil the mix to cook the Chicken

Preparing ingredients

  • Cut carrots and half boil them for with salt and pepper as per taste
  • Cut mushrooms and boil them in salt and pepper as per taste
  • Half cook sweet corn seeds by boiling them in the mix of water and half a table spoon of salted butter
  • Mix the vegetables in one bowl and drain the water

Preparing Corn flour and Egg

  • Add 1 Table Spoon of corn flour to about 1 1/2 table spoons of water
  • Mix to make a fine paste
  • Break the egg in a bowl and seperate the egg white.
  • Beet the egg white to get a good froth

Preparation of Soup

  • Separate the water (broth) and the chicken from the cooker.
  • Shred the Chicken
  • Put the Broth to boil
  • Mix the vegetables and chicken in the broth and get it to boil
  • Add corn flour paste to the broth while continuously stirring the broth. The idea is to not let the corn form hard balls in the water
  • Add Corn flour to a point that the broth becomes thick and pastie
  • Add egg white to this mixture and stir it till the broth boils

Once ready, server the preparation with some saute vegetables


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