Favorite Soup Recipes: Chicken Corn Soup and Oxtail Soup

Whether you are in the mood for a comforting chicken corn soup or a hearty oxtail soup, these recipes offer delicious options that are sure to satisfy your cravings. Let's explore each dish with step-by-step instructions and mouth-watering details.

Chicken Corn Soup

Chicken corn soup is a versatile and delicious addition to any meal, perfect for a cozy dinner or a comforting lunch. Here is a simple recipe that you can easily prepare at home.

Ingredients:

2 cups cooked chicken, shredded or diced 4 cups chicken broth 1 cup corn kernels (fresh, frozen, or canned) 2 eggs, lightly beaten 2 tablespoons cornstarch 2 green onions, finely chopped 1 teaspoon grated ginger 1 teaspoon soy sauce Salt and pepper to taste Sesame oil (optional)

Instructions:

In a pot, bring the chicken broth to a simmer over medium heat. Add the grated ginger, soy sauce, and corn kernels to the broth. Let them cook for a few minutes. In a separate bowl, mix the cornstarch with a little water to create a slurry, then add it to the soup to thicken the broth. Slowly pour the beaten eggs into the soup, stirring continuously to create ribbons of egg. Add the cooked chicken and the chopped green onions to the soup and let it simmer for a few more minutes. Season with salt and pepper to taste. If desired, add a few drops of sesame oil for flavor.

Oxtail Soup

Oxtail soup is a traditional and hearty dish that is packed with flavor. This recipe is a hearty and satisfying choice for those who love rich, complex flavors. Follow these steps to create your own oxtail soup masterpiece.

Ingredients:

2 pounds of oxtails Coriander (about 1 tablespoon for the first night; reduce if cautious) 2 teaspoons salt 1/4 cup flour 4 cups red wine (rose or any preferred wine) Parsley (a good handful, chopped) 2 carrots, cut into 2-inch pieces 2 turnips, cut into segments 1 onion, halved

Instructions:

Cut 2 pounds of oxtails into small pieces. Place the oxtails in a plastic bag along with a tablespoon of coriander, 2 teaspoons of salt, and 1/4 cup of flour. Give it a good mix and refrigerate overnight to allow the flavors to meld. The next day, you will cook the oxtail in a large pot, allowing each side to brown evenly. Remove the oxtails and deglaze the pot with the leftover wine from the overnight marination, reducing it to half. Add the oxtails back to the pot and bring the wine to a simmer. Add in a handful of chopped parsley, and the carrots and turnips that you have prepared. Sauté these vegetables in a separate pan with oil and add them to the pot. Cook the mixture on low heat for at least 8 hours. The longer you let it cook, the more flavorful it will become. After 8 hours, let the soup chill in the refrigerator overnight. This step allows any excess fat to rise to the surface, making the broth clearer and richer in flavor. If the soup is too thick, add water to thin it out. To serve, use a sharp tool to break open the oxtails and enjoy the rich, meaty flavor that comes from these tough cuts of meat.

Conclusion

Whether you prefer the comforting chicken corn soup or the rich and hearty oxtail soup, these recipes will certainly satisfy your hunger and bring a lot of joy to your dining table. Both dishes are easy to prepare and offer a perfect blend of flavors and textures. Happy cooking!

Keywords

Chicken corn soup, oxtail soup, soup recipe, cooking guide, traditional dishes