Sadia Hussain

Chicken Corn Soup Recipe

Chicken corn soup...a  nourishing, delicate tasting soup that I think everyone should learn how to make. If you like soup that is 😉.

If you have enjoyed this soup or the simpler version (egg drop soup) in a Chinese restaurant then you will be pleasantly surprised to know that it comes together in about 30 minutes.


The warmth of the ginger- infused chicken broth, the sweetness of the corn, the satisfying bite of the poached chicken and the creaminess of the egg all meld together in this easy soup.


Nursel loves this soup.  I will be teaching her how to make it since she will be living on her own and will need to prepare quick, budget friendly meals full of protein and flavor.

Chicken Corn Soup Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

30 Minutes

INGREDIENTS

  • 2 cups chicken broth

  • 2 cups water

  • 1 inch piece ginger, roughly sliced

  • 1/2 teaspoon salt or to taste

  • 1/4 teaspoon black pepper or to taste

  • 1 chicken breast, poached and shredded

  • 1/2 cup frozen corn

  • 1 can creamed corn

  • 2 tablespoons cornflour dissolved in 3 tablespoons cold water (more, if you want the soup thicker)

  • 2 eggs, beaten

  • 1 teaspoon sesame oil

  • 2 stalks spring onion, chopped

METHOD

  1. In a large pot, simmer chicken broth, water, ginger, salt and pepper for 10 minutes.

  2. Add shredded chicken, corn and creamed corn and let simmer for 5 minutes.

  3. Fish out the ginger pieces and discard.

  4. Add cornflour slurry while continuously mixing.

  5. Take off heat and add the eggs while stirring until white strands form.

  6. Add sesame oil and spring onions.

Tips and Bits

Gently heat up leftovers by adding a little water if necessary to loosen the thick, cold soup.


This tastes great with chili oil, soy sauce and vinegar.


I like to poach a couple chicken breasts, shred and keep in freezer bags for soups. You can also shred chicken from a leftover roast.

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