Low Cal Chinese Chicken Corn Soup
Savor the comforting flavors of our Low Cal Chinese Chicken Corn Soup, a light yet satisfying classic that's perfect for any meal. Packed with tender shredded chicken breast, creamy sweet corn, and fragrant notes of garlic and ginger, this soup is both nourishing and delicious. The delicate egg ribbons add a touch of elegance, while the low-sodium chicken broth and soy sauce keep it heart-healthy and guilt-free. Thickened just slightly with cornstarch for a velvety texture, this recipe is not only low in calories but also quick to prepare, taking only 35 minutes from start to finish. Garnished with fresh green onion, this warm bowl of goodness serves as a wholesome appetizer or a cozy main dish. Perfect for those looking for a low-calorie Chinese-inspired soup that's simple, flavorful, and satisfying to the last spoonful!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 250 grams Chicken breast
- 300 grams Canned sweet corn (cream-style)
- 4 cups Low-sodium chicken broth
- 1 large Egg
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 tablespoon Low-sodium soy sauce
- 2 stalks Green onion (for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons White pepper
Instructions
Place the chicken breast in a pot of boiling water and cook for 10-12 minutes or until fully cooked. Remove the chicken, let it cool slightly, and shred it into thin pieces using two forks. Set aside.
Mince the garlic and grate the ginger, then set them aside.
In a large pot, combine the chicken broth and cream-style sweet corn over medium heat. Stir well to ensure the sweet corn is evenly distributed.
Add the minced garlic, grated ginger, and low-sodium soy sauce to the pot. Stir and let the mixture simmer for 5 minutes.
In a small bowl, whisk the cornstarch with water to create a smooth slurry. Slowly pour the slurry into the soup while stirring continuously to slightly thicken the broth.
Crack the egg into a small bowl and whisk it thoroughly. Slowly drizzle the beaten egg into the simmering soup in a thin stream while continuously stirring in one direction to create delicate egg ribbons.
Add the shredded chicken to the soup and let it simmer for an additional 3-4 minutes to ensure the chicken is heated through.
Season the soup with salt and white pepper, adjusting to taste.
Ladle the soup into bowls and garnish with finely sliced green onion stalks before serving.
Nutrition Facts
Calories |
213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 4.6 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 374 mg | 8% | |
*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.
