Description
This Chicken and Sweet Corn Soup is a comforting and satisfying dish with a rich broth, tender chicken, sweet corn, and delicate egg ribbons. It’s a popular Chinese-inspired soup that is easy to make and perfect for a cozy meal.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups chicken broth
- 1 can (15 oz) creamed corn
- 1 cup sweet corn kernels (fresh or frozen)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked shredded chicken
- 2 eggs, lightly beaten
- 2 green onions, sliced
- Salt and white pepper to taste
Instructions
- Heat sesame oil: In a large pot over medium heat, heat sesame oil. Add onion, garlic, and ginger, sauté for 2–3 minutes.
- Add broth and simmer: Pour in the chicken broth, bring to a simmer. Stir in creamed corn, sweet corn, soy sauce, and rice vinegar. Simmer for 5 minutes.
- Add cornstarch slurry: Slowly stir in the cornstarch mixture, cook for 2 minutes until slightly thickened.
- Finish the soup: Add shredded chicken, heat through. Gradually pour in beaten eggs in a circular motion to create ribbons. Cook for 1 minute. Season with salt and pepper.
- Garnish and serve: Garnish with green onions and serve hot.
Notes
- For a vegetarian version, use vegetable broth and tofu instead of chicken.
- Add chili oil or sesame chili crisp for extra flavor.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
