How to make chestnut corn chicken soup?

Chicken soup is a relatively healthy food because it is especially suitable for those who are recuperating in the hospital or recovering from a serious illness. However, with the continuous improvement of production methods, more and more types of chicken soup have appeared on people's tables, which not only satisfies people's appetite, but also achieves good health care purposes. So the question is, how to make chestnut corn chicken soup?

Chestnuts not only contain a lot of starch, but also are rich in protein, fat, B vitamins and other nutrients. They are also high in calories. Chestnuts are rich in vitamin B1 and B2. The content of vitamin B2 is at least 4 times that of rice. Every 100 grams also contains 24 mg of vitamin C, which is incomparable to grains. Chestnuts also contain inorganic salts such as calcium, phosphorus, iron, potassium, as well as carotene, B vitamins and many other ingredients.

Ingredients

500g chicken

IngredientsEdit

Oil

Salt to taste

Corn

Chestnuts

Codonopsis pilosula

Appropriate amount of meat

Ginger

time consuming

Preparation time: 10-20 minutes

Production time: more than 2 hours

Corn and chestnut chicken soup recipe

1. Prepare the materials.

2 Chop the chicken into pieces, chop the corn into sections, wash the Codonopsis pilosula and soak it in water for 5 minutes, and slice the ginger.

3 Put the chestnuts in hot water and boil for 1 minute, then remove the skin.

4 Pour all ingredients into a casserole, add appropriate amount of water except chestnuts and cook over high heat.

5 After boiling over high heat, continue to cook over high heat for 10 minutes and add chestnuts.

6 Bring to boil, then simmer over low heat for 1 hour.

7 Turn off the heat, add appropriate amount of salt to season, and simmer for 10 minutes before drinking.

Precautions

1. No need to add other seasonings because it is already very fresh and sweet.

2. Boil the chestnuts in hot water for 1 minute and then you can easily peel them.