Chicken Corn Soup (Basic Clear Soup)


This is the very light version of chicken soup, with no additional corn starch, egg white, milk or cream, ketchup, or blended tomato. Except for the chicken red (tomato) soup, I always make chicken soup with this basic recipe before adding anything else like starch or cooking cream. This basic chicken soup with clear soup is best eaten with hot steam rice. For the chicken thick cream soup, we usually eat with bread or make it into Zuppa Soup (baked with pastry on top of the bowl).

It is very important to make good chicken stock before adding other ingredients. I will cook the chicken for 2 hours in low heat until I get the nice yellow golden color for the base of my soup. Fresh carrots and sweet corns will also add that delicious sweet flavor to the soup. In fact, I sometimes omit the chicken and make vegetables soup with only water, carrots, corns, potatoes, large onion, garlic, tomato and celery. Surprisingly, the soup also tastes good and light even without adding the chicken and chicken broth.

Good chicken stock will make delicious soup

We still prefer this clear chicken soup for our meal because we eat soup with rice. If the boy wants bread, I just set aside one portion for him and thicken the soup by adding cooking cream.



  1. 200 L water boiling water
  2. Chicken breast plus some chicken bones bones
  3. 1/2 large onion, cut into half onion ring and separate the layers
  4. 5 garlic, minced
  5. 1 tbsp of unsalted butter
  6. 1 sweet corn, peel the kernel
  7. 5 carrot, cut in round shapes
  8. 1 handful of green peas (frozen ones)
  9. 1 tomato, cut 2 then each cut 8
  10. 1/4 tsp of nutmeg powder
  11. 1 tsp salt, or to taste
  12. 1 tsp sugar
  13. 10 celery leaves
  14. 1 tbsp fried shallot (optional)


  1. Boil 2 L water in a large stock pot. Once boil, turn to low heat and add the chicken breast and bones. Cook for 2 hours while adding hot water occasionally. Water should remain at least 1.5 L at the end of the cooking process. I usually use kampong chicken to make soup, and this kind of chicken takes a long time to cook
  2. Heat a pan with 1 tbsp unsalted butter, then add large onion and stir fry until fragrant. Then add minced garlic and stir until aromatic. Set aside
  3. After 2 hours, turn off the heat and cover the pot for about 30 minutes. Then set apart the chicken and the bones. Discard the bones. Break apart chicken breast into small bite-sized. Put the chicken back to the pot
  4. Add large onion, garlic, carrot, corn, green peas, tomato, and all the seasoning (nutmeg powder, salt, and sugar) into the pot
  5. Cook until all the vegetables are tender
  6. Add celery leaves and fried shallot, stir, and turn off the heat
  7. Cover the pot for about 5 minutes
  8. Serve the soup immediately



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