Chicken and Sweet Corn Soup
Indulge in a heartwarming bowl of Chicken and Sweet Corn Soup, a timeless classic that’s both hearty and comforting. This recipe combines tender shredded chicken, sweet corn kernels, and a robust ginger- and garlic-infused broth for an irresistible burst of flavor. The silky ribbons of beaten egg, created with a simple yet elegant technique, elevate the soup while a touch of soy sauce and sesame oil adds a savory, umami-rich depth. Thickened to perfection with a cornstarch slurry, this soup achieves just the right consistency without feeling too heavy. Ready in just 45 minutes and perfect for four servings, it’s ideal for weeknight dinners or as a light and nourishing starter. Garnished with fresh scallions for a pop of color and freshness, this Chicken and Sweet Corn Soup will warm your soul with every spoonful!
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Ingredients
- 2 pieces chicken breast
- 1.5 cups sweet corn kernels (frozen or canned)
- 4 cups chicken stock
- 2 cups water
- 1 teaspoon ginger (grated)
- 2 cloves garlic (minced)
- 2 tablespoons cornstarch
- 3 tablespoons cold water
- 1 piece egg (beaten)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 pieces scallions (chopped, for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Place the chicken breasts in a medium saucepan and add 2 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
Step 2
Remove the chicken from the pan and let it cool slightly. Shred the chicken using two forks and set it aside. Reserve the cooking liquid.
Step 3
In a large pot, heat the chicken stock and reserved cooking liquid over medium heat. Add the grated ginger and minced garlic. Let it simmer for 5 minutes to infuse the broth with flavor.
Step 4
Add the sweet corn kernels to the pot and stir well. Simmer for another 5 minutes.
Step 5
In a small bowl, combine the cornstarch and 3 tablespoons of cold water to make a slurry. Gradually add the slurry to the soup, stirring constantly, until the soup begins to thicken slightly.
Step 6
Slowly drizzle the beaten egg into the soup while stirring gently to create ribbons of egg throughout the broth.
Step 7
Add the shredded chicken back to the pot and stir well. Season with soy sauce, sesame oil, salt, and black pepper. Let the soup heat through for 3-4 minutes.
Step 8
Ladle the soup into bowls and garnish with chopped scallions. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2622.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1244.5 |
| Total Fat 45.2g | 0% |
| Saturated Fat 6.2g | 0% |
| Polyunsaturated Fat 7.0g | |
| Cholesterol 477.6mg | 0% |
| Sodium 3840.5mg | 0% |
| Total Carbohydrate 82.4g | 0% |
| Dietary Fiber 9.5g | 0% |
| Total Sugars 23.8g | |
| Protein 137.4g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 209.1mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1711.4mg | 0% |
Source of Calories