Chicken and Sweet Corn Soup
A comforting and flavorful Chinese-inspired soup made with tender chicken, sweet corn, and a silky egg drop texture. Perfect for cold days or as a starter for an Asian meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
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- 2 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 cup sweet corn (fresh, canned, or frozen)
- 1 egg, beaten
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt (adjust to taste)
- 2 green onions, chopped (for garnish)
Instructions
- In a pot, bring the chicken broth to a boil.
- Add shredded chicken and sweet corn. Let it simmer for 5 minutes.
- In a small bowl, mix cornstarch with water to create a slurry, then add it to the soup. Stir well until the soup thickens.
- Slowly drizzle in the beaten egg while stirring to create silky egg strands.
- Season with soy sauce, sesame oil, white pepper, and salt. Stir well.
- Garnish with chopped green onions and serve hot.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- Adjust the thickness by adding more or less cornstarch slurry.
- For extra flavor, add a dash of rice vinegar or a pinch of ginger.
Nutrition
- Serving Size: 1 bowl
- Calories: ~180 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg
Find it online: https://www.cookflash.com/chicken-and-sweet-corn-soup/