Description
Enjoy a comforting bowl of Chicken and Sweet Corn Soup with this easy-to-follow recipe. This Asian-inspired soup is packed with shredded chicken, sweet corn, and a flavorful broth, topped with delicate egg ribbons.
Ingredients
Scale
For the Soup:
- 2 cups cooked chicken breast (shredded)
- 1 tablespoon sesame oil or vegetable oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 4 cups chicken broth
- 1 ½ cups canned or frozen sweet corn
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 eggs (lightly beaten)
- 2 green onions (sliced)
- Salt and white pepper to taste
Instructions
- Heat the oil: In a large pot, heat oil over medium heat.
- Cook onion: Add chopped onion, cook until softened.
- Add aromatics: Stir in garlic and ginger, cook until fragrant.
- Add broth and corn: Pour in chicken broth, add sweet corn and soy sauce.
- Simmer: Add chicken, simmer for 5 minutes.
- Thicken soup: Slowly stir in cornstarch slurry, simmer until thickened.
- Add eggs: Drizzle beaten eggs into soup while stirring.
- Season and serve: Season with salt, pepper, garnish with green onions.
Notes
- For a creamier version, add cream-style corn or coconut milk.
- Use rotisserie chicken for a quick shortcut.
- Pairs well with wonton strips or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 110mg
