Description
A comforting bowl of sweetcorn chicken soup made with tender shredded chicken, golden corn kernels, silky egg ribbons, and a lightly thickened savory broth. Quick, satisfying, and perfect for cozy meals.
Ingredients
Scale
- 1 pound boneless chicken thighs, finely chopped or shredded
- 1 1/2 cups sweet corn kernels, drained if canned
- 4 cups chicken broth
- 2 large eggs, lightly beaten
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 2 green onions, sliced
- 1 to 2 green chilies, thinly sliced
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Place a large saucepan over medium heat and add chicken broth, minced garlic, grated ginger, and chopped chicken.
- Bring to a gentle boil, then reduce to a simmer and cook for 10 to 12 minutes until the chicken is fully cooked.
- Stir in the sweet corn kernels and soy sauce.
- Slowly add the cornstarch slurry while stirring continuously until the soup thickens slightly.
- Reduce heat to low and gently pour in the beaten eggs in a thin stream while stirring in one direction to create egg ribbons.
- Simmer for 2 to 3 minutes until the eggs are cooked through.
- Add salt and black pepper to taste.
- Stir in sliced green onions and green chilies just before serving.
- Ladle into bowls and serve hot.
Notes
- Mix cornstarch with cold water before adding to prevent lumps.
- Do not boil rapidly after adding eggs to maintain silky ribbons.
- For a thicker soup, add an extra teaspoon of cornstarch slurry.
- Store leftovers in the refrigerator for up to 3 days and reheat gently.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 135mg
