Sweet Corn Chicken Soup

Ramadan  Kareem to all my readers.Today's recipe is part of the MFB Challenge.This time the theme was simple and Ramadan special Soups.During Ramadan the food consumed is less so what ever we take in at Iftar or Suhoor time is better to make it a healthy and light one for our tummies.Warm drinks are preferred by many like the Semolina drink or the Nombu Kanji  or even Paalooda though the kids love snacks. 
Soups are light and filling.Among soups I think this Sweet corn Chicken Soup is a favorite of many at least for me and my kids.I used to like soups when I was very small  itself but my kids have started their love for soups just recently.Off to this simple recipe.

Ingredients 
Chicken  300 g (with bones)
Water  1 l(1/2 + 1/2 l boiling water)
Frozen Sweet corn  1/2 cup (rinsed and drained)
Garlic cloves  2-3
Egg white   of 1 Egg (lightly beaten)
Corn flour   2 tbsp
Water       1/4 cup
Salt   as needed
Pepper powder   1/4 -1/2 tsp
Vinegar  1-2 tsp
Method
-Cook the Chicken with the whole garlic cloves,salt and 1/2 litre of water in a saucepan.Once cooked remove the chicken pieces and the garlic pieces using a slotted spoon and keep aside.Shred the chicken pieces. 
-Now to the Chicken stock add another 2 glasses of boiling water.And add the Sweet corn and let it boil for 5 minutes till the sweet corn gets cooked well.
-Now add the shredded chicken pieces and Pepper powder.Check the salt and add if needed.
-Now add the egg white from a little height and keep stirring till you find thread like whites floating on top.
-Add the Cornflour mix(mix the cornflour with 1/4 cup water until combined) and stir well till the soup turns a little thick.Switch off the flame.
-Add the Vinegar and serve warm.

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