Chicken Corn Soup
Warm up with a bowl of comforting and flavorful Chicken Corn Soup, a hearty and wholesome dish perfect for chilly evenings or whenever you crave a nourishing meal. This recipe combines tender shredded chicken, sweet corn kernels, vibrant carrots, and green peas simmered in a rich chicken broth infused with aromatic garlic, ginger, and onion. Soy sauce adds a savory depth, while a cornstarch slurry gives the soup its silky texture. The addition of beaten egg creates delicate ribbons throughout, adding a touch of elegance. Topped with fresh green onions, this easy-to-make soup is ready in just under an hour and is ideal as an appetizer or a satisfying main course. Perfect for family dinners or gatherings, this Chicken Corn Soup is a delicious way to enjoy classic comfort food with a hint of Asian-inspired flavors.
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Recipe Information
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
Instructions
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.
Remove the chicken from the pot and let it cool. Once cool, shred the chicken using two forks and set aside.
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.
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.
Stir in the shredded chicken and soy sauce. Season with salt and black pepper to taste. Let it simmer for about 10 minutes.
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.
Slowly drizzle the beaten egg into the soup, stirring gently with a fork to create egg ribbons.
Let the soup simmer for another 2 minutes or until it thickens slightly.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 7374 mg | 321% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 46.8 g | ||
| Protein | 193.2 g | 386% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 340 mg | 26% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 4543 mg | 97% | |
*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.
