Chicken Corn Soup

Indulge in the comforting warmth of Chicken Corn Soup, a hearty and wholesome dish perfect for chilly nights or a soothing meal. This easy-to-make recipe combines tender shredded chicken, sweet golden corn, and a medley of fresh vegetables like carrots and peas, all simmered in a flavorful chicken broth infused with aromatic garlic, ginger, and soy sauce. A silky touch of cornstarch thickens the soup just right, while gently swirled beaten egg creates delicate ribbons for added texture. Garnished with vibrant green onions, this crowd-pleasing soup is ready in under an hour and is as nourishing as it is delicious. Perfect for family dinners or when you're craving a comforting bowl of homemade goodness! Keywords: Chicken Corn Soup recipe, hearty soup, easy chicken soup, comfort food, homemade soup with egg ribbons.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breast
• 6 cups chicken broth
• 2 cups sweet corn kernels
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 large carrot, diced
• 1 cup green peas
• 2 tablespoons soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 egg, beaten
• 1 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons green onions, chopped

Directions

Step 1

Begin by poaching the chicken breast in a medium pot. Place the chicken breast in the pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 10 minutes or until the chicken is cooked through.

Step 2

Remove the chicken from the pot and let it cool. Once cool, shred the chicken using two forks and set aside.

Step 3

In a large pot, heat a little oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing until the onion is translucent and aromatic, about 3 minutes.

Step 4

Add the chicken broth to the pot, followed by the sweet corn kernels, diced carrot, and green peas. Bring the mixture to a gentle boil.

Step 5

Stir in the shredded chicken and soy sauce. Season with salt and black pepper to taste. Let it simmer for about 10 minutes.

Step 6

In a small bowl, mix the cornstarch with water to form a slurry. Slowly pour the slurry into the soup, stirring constantly to avoid lumps.

Step 7

Slowly drizzle the beaten egg into the soup, stirring gently with a fork to create egg ribbons.

Step 8

Let the soup simmer for another 2 minutes or until it thickens slightly.

Step 9

Garnish with chopped green onions and serve hot.

Nutrition Facts

Serving size	(2837.1g)

Amount per serving	% Daily Value*
Calories	1574.5

Total Fat 27.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 570.6mg	0%
Sodium 7373.9mg	0%
Total Carbohydrate 146.3g	0%
Dietary Fiber 25.0g	0%
Total Sugars 46.8g
Protein 193.2g	0%

Vitamin D 62.7IU	0%
Calcium 339.8mg	0%
Iron 14.8mg	0%
Potassium 4543.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.6%

Protein: 48.0%

Carbs: 36.4%