Chicken Corn Carrot Soup


  • 1/2 cup raw corn
  • 1 medium carrot finely chopped
  • 220gm chicken breast boiled and cut in cubes
  • 1 chicken bouillon
  • 2 tablespoon oats
  • 1 tablespoon flour
  • 2 teaspoon olive oil
  • 1 green chili cut in half (optional)
  • 2 1/2 cups hot water

Cooking Instructions:

  1. In a pan, add oil and carrot, sauté for two minutes, and then add the corn and sauté for another two minutes on medium heat.
  2. Add the flour and stir well, then pour the water while stirring to prevent lumps.
  3. When the water boils, add the rest of ingredients and let it come to a boil again.
  4. Allow the soup to simmer for three minutes on low heat.
  5. Serve hot.

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