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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Recipe Information
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
Instructions
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.
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.
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.
Add the sweet corn kernels to the pot and stir well. Simmer for another 5 minutes.
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.
Slowly drizzle the beaten egg into the soup while stirring gently to create ribbons of egg throughout the broth.
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.
Ladle the soup into bowls and garnish with chopped scallions. Serve hot and enjoy!
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 23.8 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1711 mg | 36% | |
*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.
