Chicken Corn Soup
This comforting chicken corn soup is the perfect balance of creamy broth, tender chicken, and sweet corn with a gentle kick from ginger and white pepper. It’s cozy, quick, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Ingredients
- 1 cup shredded chicken, cooked
- 1 cup sweet corn kernels (canned or fresh)
- 4 cups chicken broth
- 2 cups water
- 3 tablespoons cornstarch mixed with 1/4 cup water
- 1 egg, beaten
- 1 teaspoon salt, or to taste
- 1/2 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1-2 green chilies, finely chopped (optional)
- Chopped spring onions for garnish
Instructions
- Place a large pot over medium heat and let it warm up.
- Add chicken broth, water, shredded chicken, corn, ginger paste, and garlic paste. Bring to a gentle boil.
- Stir in soy sauce, vinegar, salt, and white pepper.
- Slowly add the cornstarch slurry while whisking to prevent lumps.
- Simmer for 5–7 minutes until slightly thickened.
- Slowly drizzle in the beaten egg while stirring to create ribbons.
- Adjust seasoning to taste. Add green chilies if desired.
- Garnish with chopped spring onions and serve hot.
Notes
- Use leftover rotisserie chicken to save time.
- Skip the egg for an egg-free version.
- Add a touch of chili oil for a spicy twist.
- For extra richness, stir in a splash of cream.
Find it online: https://www.cookfulcorner.com/chicken-corn-soup/