The monsoon and winter come around and it’s time for flus and colds. But it’s also time for some chicken soup for the soul. Or that’s what we call it. Here’s the recipe for mom’s egg drop chicken soup made from scratch. It’s heartwarming and delicious!
Why chicken soup?
Mom’s easy homemade chicken soup provides that instant relief from the weather’s vagaries. Mom’s creamy yet healthy chicken soup recipe gets us bouncing around in no time, come rainy showers or winter chills.
I bet everyone says that about their mom’s homemade chicken soup, especially our Jewish friends with their golden clear broth that was once called “Jewish Penicillin”.
We love having chicken soup no matter the weather. It’s one of our favorite foods; we can have it for lunch or dinner. The fun part about making soup is helping to debone the chicken and munching on the chicken bones. You know it’s good for calcium. Always trust the oldies.
And stirring in the egg till it forms lovely threads in the soup is always fun! The method used is called egg dropping. Some people actually called this an egg drop soup instead of a chicken soup.
Anyways, if you’re looking for a new take on how to prepare chicken soup at home, here’s my mother’s simple chicken soup recipe. It’s a perfect mix of the chicken and sweetcorn soup and the clear egg drop soup.
What do you need for this chicken soup whole chicken Recipe?
For this whole chicken soup recipe, you of course need a whole chicken, potatoes, green peas, sweet corn, green chillies, corn flour, eggs, sugar and salt. Nope, we don’t use tomatoes or onions. No carrots or other vegetables either.
How to make Chicken Soup from scratch?
Here’s how you make our homemade chicken soup recipe from scratch! First peel the potatoes. Then boil a kilo of chicken, with the sweet corn, potatoes, chillies and 4.5 litres of water. This boiling of everything together for the stock lends the perfectly yummy and slightly spicy taste to the sweet corn chicken soup.
Turn off the flame when the chicken is tender and potatoes are mushy. After a while, and take the chicken and potatoes out. Shred the chicken into long strips and mash the potatoes. Sis and I love this part, because well, while shredding the chicken, we also get to crunch on the bones and get some calcium for our bones, just like the oldies said. Then add the chicken and potatoes back to the pot along with sugar and salt and boil on a low flame.
Once it starts to boil again, make a mixture of the cornflour and water and pour in while stirring continuously.
Once the soup has thickened, use a whisk to beat the eggs in a small bowl. Then pour it into the soup while again stirring continuously. The egg starts to form lovely threads. This method is called egg dropping.
Leave the soup on the flame for 2 to 5 minutes before turning the stove off.
Serve the soup with toast or just eat it plain. Either way, good riddance to your cold and a warm satisfied feeling in your tummy. We sometimes add in a bit of red chilli sauce like the pic above for that extra heat!
While learning how to cook chicken soup from Mom we also found out that mom’s recipe is also a gluten-free chicken soup recipe. How awesome is that!
Why is this the best Chicken Soup Recipe?
- Mom’s chicken soup recipe uses all parts of the chicken. If you want to, you can only use specific pieces, but otherwise, you just throw the entire chicken in the pot and boil it.
- Mom’s perfect chicken soup recipe is gluten-free.
- This chicken soup recipe is great comfort food for when you have the flu, or a cold, or are just feeling under the weather.
- You can make more of the chicken soup and store it in the freezer for weeks or months. All you need to do is defrost and boil before eating.
Tips for Cooking Chicken Soup
- Boil all the ingredients together in one pot so that the soup stock gets a nice spicy taste.
- You don’t have to mash the potato too fine. A roughly mashed potato will give the soup some texture.
- Add the beaten egg in very slowly so that the strands are fine. If you add the egg too fast, it will form thicker strands.
Questions about Mom’s easy chicken soup recipe
This chicken soup recipe is gluten free because we use all naturally gluten free ingredients in it.
This is my mom’s Indianized version of the Chinese egg drop soup has beautiful ribbons of egg in it. You could call it an Indian chicken soup if you want to.
If you don’t like egg or are allergic, yes, you can make this chicken soup without the beaten eggs. It still tastes amazing.
Chicken soup is good for anyone because it’s a clear broth that also clears up sinuses, gives sustenance through colds and flus. All this in addition to being healthy, filling and tasty.
Yes, you can make this chicken soup recipe in an instant pot. The instructions stay the same.
Chicken soup can be eaten by itself. Or you can eat chicken soup with toasted bread, cheese toast, fried noodles, or more.
Yes, if you want to you can use only chicken thighs or drumsticks. Replace the chicken by weight with an equivalent amount.
Other Recipes You Might like
- Tomato and Carrot Soup
- East Indian Marzipan Dessert
- Chicken Tope Recipe
- Beef Tongue Roast
- Spicy Love Apple Pickle
- East Indian Bombay Duck Pickle
- Gluten Free Rice Cake
- Sugarfree Anjeer Barfi Recipe that’s also Glutenfree
- Indian Coconut Dessert
Did you try out this recipe? Give us your review below! And make sure to share your delicious creations by tagging us on Instagram or join TheWingedFork Facebook group and share your lovely food pics and results of your food experiments there!
Homemade Glutenfree Sweetcorn Chicken Soup
- 1 Chicken Approx 1.25 or 1.5 kg
- 8 Green Chillies
- 300 g Sweet Corn
- 4 Potatoes Large
- 6 tbsps Corn Flour 8 for a thicker soup
- 4 Eggs Large
- 100 g Sugar
- 50 g Salt
- Peel the potatoes.
- Boil the chicken, corn, potatoes and chillies till the chicken is tender and potatoes are mushy.
- Turn off the flame.
- Take the chicken and potatoes out.
- Shred the chicken and mash the potatoes.
- Add the chicken and potatoes back to the pot along with sugar and salt and boil on a low flame.
- Once it starts to boil, make a mixture of the cornflour and water and pour in while stirring continuously.
- Once the soup has thickened, beat the eggs in a small bowl and pour in while again stirring continuously. The egg starts to form lovely threads.
- Leave on the flame for 2 to 5 minutes before turning the flame off.
- Serve with toast or just eat plain. Good riddance to your cold.