Chicken and Corn Soup
Chicken and Corn Soup
Ingredients
- 1 tablespoon oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 onion, chopped
- 500 grams chicken breast, diced
- 1 cup chicken broth
- 1 can cream style corn, (425g)
- 1 can whole kernel corn, (425g), drained
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup green onions, chopped
- 2 large eggs, beaten
Instructions
- 1
Heat 1 tablespoon of oil in a large pot over medium heat.
⏱️ 1 min - 2
Add the minced ginger and minced garlic to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 3
Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min
- 4
Add the diced chicken breast to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 5
Pour in the chicken broth, then add the cream style corn and the drained whole kernel corn. Stir to combine all ingredients.
⏱️ 2 min
- 6
Season the soup with ground black pepper and salt. Stir well.
⏱️ 1 min
- 7
Bring the soup to a gentle simmer. Reduce heat to low.
⏱️ 2 min
- 8
Slowly pour the beaten eggs into the simmering soup in a thin stream while continuously stirring the soup with a spoon or fork. This will create delicate egg ribbons.
⏱️ 1 min
- 9
Remove the soup from the heat. Garnish with chopped green onions before serving.
⏱️ 1 min
- 10
Serve the chicken and corn soup hot.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Corn Soup
- 1 tablespoon oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 1 onion, chopped
- 500 grams chicken breast, diced
- 1 cup chicken broth
- 1 can cream style corn, (425g)
- 1 can whole kernel corn, (425g), drained
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup green onions, chopped
- 2 large eggs, beaten
Instructions
- 1
Heat 1 tablespoon of oil in a large pot over medium heat.
⏱️ 1 min - 2
Add the minced ginger and minced garlic to the pot. Sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 3
Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.
⏱️ 4 min - 4
Add the diced chicken breast to the pot and cook, stirring occasionally, until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 5
Pour in the chicken broth, then add the cream style corn and the drained whole kernel corn. Stir to combine all ingredients.
⏱️ 2 min - 6
Season the soup with ground black pepper and salt. Stir well.
⏱️ 1 min - 7
Bring the soup to a gentle simmer. Reduce heat to low.
⏱️ 2 min - 8
Slowly pour the beaten eggs into the simmering soup in a thin stream while continuously stirring the soup with a spoon or fork. This will create delicate egg ribbons.
⏱️ 1 min - 9
Remove the soup from the heat. Garnish with chopped green onions before serving.
⏱️ 1 min - 10
Serve the chicken and corn soup hot.