Description
A warm, simple, and comforting soup featuring shredded chicken and sweet corn, inspired by traditional family recipes.
Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs
- 5 cups (1.2 L) chicken broth
- ½ tsp salt
- 1 can (14.5 oz / 410 g) sweet corn, drained
- 1 cup creamed corn
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 green onions, sliced (white + green parts)
- 3 tbsp soy sauce
- ½ tsp white pepper
- ½ tsp sesame oil
- Salt to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 1–2 eggs, lightly beaten
- Extra green onions for garnish
- Chili oil for serving (optional)
Instructions
- Combine chicken, broth, and salt in a pot. Simmer 12–15 minutes until the chicken cooks. Remove the chicken, shred it finely, and set it aside. Keep the broth in the pot.
- Add minced garlic, grated ginger, sweet corn, and creamed corn to the simmering broth. Simmer for 5 minutes to allow flavors to infuse.
- Stir in soy sauce, white pepper, and sesame oil (if using). Taste the soup and adjust salt or soy sauce as needed.
- Bring the soup to a gentle simmer. Slowly drizzle in the cornstarch slurry while stirring constantly. Cook for 1–2 minutes until the broth thickens slightly and becomes glossy.
- Return the shredded chicken to the pot. Simmer for 2 minutes to combine the flavors.
- Turn the heat to low. Slowly drizzle the lightly beaten egg into the soup while stirring gently in one direction to create egg ribbons. Do not over-stir.
- Turn off the heat and stir in the sliced green onions. Add chili oil if you want heat.
- Ladle the soup into warm bowls. Garnish with extra green onions, a sprinkle of white pepper, and a drizzle of sesame oil.
Notes
- Creamed corn adds a natural creaminess that makes this soup satisfying without heavy cream.
- Shred the chicken finely for the best texture in the soup.
- Stirring the egg slowly in one direction helps form long, soft ribbons rather than small pieces.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 650
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 120
Keywords: Chicken and Sweet Corn Soup, Winter Soup, Fall Soup, Crockpot Soup, Healthy Soup, Comfort Soup, Chicken Soup Recipe, Easy Soup