High-Protein Chinese Chicken Corn Soup
High-Protein Chinese Chicken Corn Soup
Ingredients
- 70 g raw chicken breast
- 1 large egg, beaten
- 3 tablespoons liquid egg whites
- 1/2 cup canned corn, creamed corn recommended
- 1 1/2 cups low-sodium chicken broth
- 1/2 tablespoon corn starch
- 1 1/2 tablespoons water, for slurry
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- salt, to taste
- chopped scallions, optional, for garnish
Instructions
- 1
Boil the raw chicken breast in water until fully cooked, which typically takes about 8–10 minutes. Once cooked, remove from water and shred or slice the chicken thinly. Set aside.
⏱️ 10 min
- 2
In a pot, bring the 1 1/2 cups of low-sodium chicken broth to a gentle simmer over medium heat.
⏱️ 3 min
- 3
Add the 1/2 cup of canned corn, 1/4 teaspoon garlic powder, 1/4 teaspoon white pepper, and salt to taste to the simmering broth. Stir to combine.
⏱️ 2 min
- 4
In a small bowl, combine the 1/2 tablespoon corn starch with 1 1/2 tablespoons water to create a smooth slurry. Stir this slurry into the pot with the simmering broth mixture. Continue to simmer, stirring occasionally, until the soup slightly thickens.
⏱️ 3 min
- 5
Add the shredded chicken into the pot and simmer for an additional 1–2 minutes to allow the flavors to meld.
⏱️ 2 min
- 6
Lower the heat to low. Slowly drizzle in the beaten large egg and 3 tablespoons liquid egg whites while gently stirring the soup in one direction to create delicate egg ribbons.
⏱️ 2 min
- 7
Stir in the 1/2 teaspoon sesame oil. Taste and adjust seasoning if necessary with additional salt or pepper. Ladle the soup into bowls and garnish with chopped scallions, if desired, before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
High-Protein Chinese Chicken Corn Soup
- 70 g raw chicken breast
- 1 large egg, beaten
- 3 tablespoons liquid egg whites
- 1/2 cup canned corn, creamed corn recommended
- 1 1/2 cups low-sodium chicken broth
- 1/2 tablespoon corn starch
- 1 1/2 tablespoons water, for slurry
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon white pepper
- salt, to taste
- chopped scallions, optional, for garnish
Instructions
- 1
Boil the raw chicken breast in water until fully cooked, which typically takes about 8–10 minutes. Once cooked, remove from water and shred or slice the chicken thinly. Set aside.
⏱️ 10 min - 2
In a pot, bring the 1 1/2 cups of low-sodium chicken broth to a gentle simmer over medium heat.
⏱️ 3 min - 3
Add the 1/2 cup of canned corn, 1/4 teaspoon garlic powder, 1/4 teaspoon white pepper, and salt to taste to the simmering broth. Stir to combine.
⏱️ 2 min - 4
In a small bowl, combine the 1/2 tablespoon corn starch with 1 1/2 tablespoons water to create a smooth slurry. Stir this slurry into the pot with the simmering broth mixture. Continue to simmer, stirring occasionally, until the soup slightly thickens.
⏱️ 3 min - 5
Add the shredded chicken into the pot and simmer for an additional 1–2 minutes to allow the flavors to meld.
⏱️ 2 min - 6
Lower the heat to low. Slowly drizzle in the beaten large egg and 3 tablespoons liquid egg whites while gently stirring the soup in one direction to create delicate egg ribbons.
⏱️ 2 min - 7
Stir in the 1/2 teaspoon sesame oil. Taste and adjust seasoning if necessary with additional salt or pepper. Ladle the soup into bowls and garnish with chopped scallions, if desired, before serving.
⏱️ 3 min