Description
A comforting and flavorful Chicken and Sweet Corn Soup that is easy to make and perfect for a cozy meal. This Chinese-inspired soup features tender shredded chicken, sweet corn, and silky egg ribbons in a savory broth seasoned with ginger and garlic.
Ingredients
Scale
For the Soup:
- 2 cups cooked shredded chicken breast
- 1 can (15 oz) creamed corn
- 1 cup sweet corn kernels (fresh or frozen)
- 4 cups chicken broth
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 large eggs, lightly beaten
- 2 green onions, finely sliced
- 1 tablespoon sesame oil
- Salt and white pepper to taste
Instructions
- Prepare the Soup Base: In a large saucepan, heat sesame oil and sauté ginger and garlic until fragrant.
- Cook the Soup: Add chicken broth, creamed corn, sweet corn, soy sauce, and shredded chicken. Simmer and thicken with cornstarch slurry.
- Add the Eggs: Slowly drizzle beaten eggs into the soup while stirring to create egg ribbons.
- Season and Serve: Season with salt and white pepper. Ladle into bowls and garnish with green onions.
Notes
- For a smoother texture, blend half of the corn before adding.
- Leftover roast chicken can be used.
- For added richness, a splash of heavy cream can be stirred in before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg
