Chicken and Corn Soup
Comforting, flavorful, and ready in just 40 minutes, this Chicken and Corn Soup is the perfect harmony of hearty protein and sweet corn goodness. Made with tender, shredded chicken breast, aromatic ginger and garlic, and velvety egg ribbons, this classic soup is elevated with a touch of soy sauce and a thickened chicken stock base for a luxuriously smooth texture. Whether you use fresh or canned sweet corn, the natural sweetness pairs beautifully with a hint of white pepper for subtle spice. Garnished with fresh green onions for an extra pop of flavor, this soup is as pleasing to the eye as it is to the palate. Ideal as a light dinner or an appetizer, this gluten-free dish is a warm and wholesome favorite that’s sure to please the whole family.
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Ingredients
- 2 pieces Chicken breast, boneless and skinless
- 1.5 cups Sweet corn kernels (canned or fresh)
- 6 cups Chicken stock
- 1 teaspoon Ginger, freshly grated
- 2 cloves Garlic, minced
- 2 large Eggs, beaten
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 1 tablespoon Soy sauce
- 2 tablespoons Green onions, sliced (for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon White pepper
Directions
Step 1
Place the chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 10-12 minutes or until the chicken is fully cooked.
Step 2
Remove the cooked chicken from the pot and let it cool slightly. Shred the chicken using two forks and set aside.
Step 3
In a large pot, heat the chicken stock over medium heat. Add the grated ginger, minced garlic, and sweet corn kernels. Bring the mixture to a gentle simmer.
Step 4
In a small bowl, mix the cornstarch and water to create a slurry. Slowly pour the slurry into the soup while stirring continuously to prevent lumps. Allow the soup to simmer for another 2-3 minutes until it thickens slightly.
Step 5
Add the shredded chicken to the soup and stir to combine.
Step 6
Slowly drizzle the beaten eggs into the soup while stirring gently in a circular motion to create thin egg ribbons.
Step 7
Stir in the soy sauce, salt, and white pepper. Taste and adjust the seasoning as needed.
Step 8
Ladle the soup into bowls and garnish with sliced green onions before serving.
Nutrition Facts
| Serving size | (2963.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1591.2 |
| Total Fat 47.8g | 0% |
| Saturated Fat 7.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 793.6mg | 0% |
| Sodium 2947.6mg | 0% |
| Total Carbohydrate 84.1g | 0% |
| Dietary Fiber 9.0g | 0% |
| Total Sugars 25.3g | |
| Protein 209.8g | 0% |
| Vitamin D 125.2IU | 0% |
| Calcium 254.3mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 1945.6mg | 0% |
Source of Calories