Libby's Easy Chicken and Corn Soup
Warm up with Libby’s Easy Chicken and Corn Soup, a comforting and flavorful one-pot recipe that’s perfect for busy weeknights or cozy afternoons. This hearty soup combines tender shredded chicken, sweet canned creamed corn, and vibrant frozen corn kernels with a savory base of chicken broth, soy sauce, and aromatic ginger and garlic. Silky ribbons of whisked egg add a touch of elegance, while a cornstarch slurry gently thickens the broth for a luxurious texture. Ready in just 30 minutes, this recipe is simple yet satisfying, making it an ideal choice for quick meal prep. Garnished with fresh green onions, this soup delivers restaurant-quality flavor with the ease of homemade cooking. Whether you’re searching for a nourishing dinner or a soul-soothing dish, Libby’s Chicken and Corn Soup is sure to become a family favorite. Perfect keywords like "easy chicken and corn soup," "quick dinner ideas," and "creamy chicken soup recipe" ensure this dish is a must-try!
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Ingredients
- 2 pieces chicken breast
- 1 can (approximately 14 ounces) canned creamed corn
- 4 cups chicken broth
- 1 cup frozen corn kernels
- 2 tablespoons soy sauce
- 1 teaspoon ginger
- 2 cloves garlic cloves, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 large eggs
- 2 stalks green onions (for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
Place the chicken breasts in a medium pot and cover with water. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the chicken is fully cooked. Remove the chicken, let it cool slightly, and shred it using two forks.
Step 2
In a large pot, combine the chicken broth, creamed corn, frozen corn kernels, soy sauce, ginger, and minced garlic. Heat over medium heat, stirring occasionally, until the soup begins to simmer.
Step 3
In a small bowl, mix the cornstarch with the water until smooth. Slowly pour this mixture into the simmering soup, stirring constantly to thicken slightly.
Step 4
Crack the eggs into a separate bowl and whisk until well beaten. Slowly drizzle the beaten eggs into the soup while stirring with a fork or chopsticks to create silky egg ribbons.
Step 5
Add the shredded chicken back into the soup and let it heat through for 2-3 minutes. Season with salt and pepper to taste.
Step 6
Ladle the soup into bowls and garnish with chopped green onions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2007.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1083.9 |
| Total Fat 25.5g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 1.2g | |
| Cholesterol 578.4mg | 0% |
| Sodium 6468.2mg | 0% |
| Total Carbohydrate 119.6g | 0% |
| Dietary Fiber 13.1g | 0% |
| Total Sugars 35.0g | |
| Protein 109.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 241.6mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 3040.1mg | 0% |
Source of Calories