Classic Chicken and Sweetcorn Soup
Classic Chicken and Sweetcorn Soup
Ingredients
- 2 boneless, skinless chicken breasts, about 1 pound total
- 6 cups chicken broth
- 1 1/2 cups sweet corn, fresh, frozen, or canned (drained)
- 2 eggs, large, beaten
- 3 tablespoons cornstarch
- 1/4 cup water, cold
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 green onions, sliced, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth, grated ginger, and minced garlic. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
⏱️ 20 min
- 2
Carefully remove the cooked chicken from the pot and set aside to cool slightly. Leave the broth in the pot.
⏱️ 2 min
- 3
Once cool enough to handle, shred the chicken using two forks or dice it into small pieces.
⏱️ 5 min
- 4
Return the shredded or diced chicken to the pot with the broth. Add the sweet corn, soy sauce, salt, and black pepper. Bring the soup back to a gentle simmer.
⏱️ 5 min
- 5
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
⏱️ 1 min
- 6
Gradually pour the cornstarch slurry into the simmering soup, stirring constantly, until the soup thickens to your desired consistency. This should take about 2-3 minutes.
⏱️ 3 min
- 7
Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min
- 8
Remove the soup from the heat and stir in the sesame oil. Taste and adjust seasoning (salt, pepper, or soy sauce) as needed.
⏱️ 2 min
- 9
Ladle the hot soup into bowls and garnish with sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Sweetcorn Soup
- 2 boneless, skinless chicken breasts, about 1 pound total
- 6 cups chicken broth
- 1 1/2 cups sweet corn, fresh, frozen, or canned (drained)
- 2 eggs, large, beaten
- 3 tablespoons cornstarch
- 1/4 cup water, cold
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 green onions, sliced, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth, grated ginger, and minced garlic. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
⏱️ 20 min - 2
Carefully remove the cooked chicken from the pot and set aside to cool slightly. Leave the broth in the pot.
⏱️ 2 min - 3
Once cool enough to handle, shred the chicken using two forks or dice it into small pieces.
⏱️ 5 min - 4
Return the shredded or diced chicken to the pot with the broth. Add the sweet corn, soy sauce, salt, and black pepper. Bring the soup back to a gentle simmer.
⏱️ 5 min - 5
In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms.
⏱️ 1 min - 6
Gradually pour the cornstarch slurry into the simmering soup, stirring constantly, until the soup thickens to your desired consistency. This should take about 2-3 minutes.
⏱️ 3 min - 7
Slowly drizzle the beaten eggs into the simmering soup in a thin stream, stirring gently with a fork or chopsticks to create delicate egg ribbons. Cook for about 1 minute until the egg is set.
⏱️ 2 min - 8
Remove the soup from the heat and stir in the sesame oil. Taste and adjust seasoning (salt, pepper, or soy sauce) as needed.
⏱️ 2 min - 9
Ladle the hot soup into bowls and garnish with sliced green onions before serving.
⏱️ 1 min