Description
This delicious chicken corn soup combines the sweetness of corn with tender chicken for a comforting meal.
Ingredients
Scale
- 2 cups chicken stock
- 1 (14-ounce) can cream-style sweet corn
- 3/4 cup frozen corn (I like fire-roasted!)
- 1–1/2 teaspoons soy sauce
- 1 teaspoon ginger paste
- 1–1/2 teaspoons garlic paste
- 1 teaspoon cornstarch (mixed with 1 teaspoon cold water)
- 1 large egg (whisked with a fork in a separate bowl)
- 1 cup shredded cooked chicken
- Salt and pepper (to taste)
- 1/4 cup thinly sliced green onions (optional)
- 1 teaspoon toasted sesame oil (plus more as desired)
Instructions
- Add chicken stock, creamed corn, frozen corn, soy sauce, ginger paste, garlic paste, and the cornstarch mixture to a saucepan over high heat.
- Bring to a boil, then reduce heat to medium. Stir occasionally and cook for 5-7 minutes, or until slightly thickened.
- Remove from heat, and slowly whisk in the egg so it forms thin ribbons throughout the soup.
- Stir in the chicken, taste and season with salt and pepper, and serve hot. Garnish with green onions and a drizzle of sesame oil.
Notes
- This soup can be adjusted with more or less chicken and corn according to your preference.
- For a spicier version, add some chili flakes or sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 90mg