Chicken Corn Soup
Simple ingredients, great taste, ready in minutes. Chinese chicken corn soup is the perfect fix when you crave something warm, filling, and comforting.
- Prep time
- 8 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 oz chicken (any boneless, skinless cuts (see note 1))
- 1 teaspoon light soy sauce
- 2 tablespoon cornstarch (divided)
- 1½ cup sweetcorn kernels (or a can of cream-style sweetcorn (see note 2) )
- 4 cups chicken stock (or vegetable stock)
- 2 eggs (lightly beaten)
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- Salt (to taste)
- 1 stalk scallions (finely chopped)
Instructions
- 1
Cut the chicken into tiny pieces, about the size of sweetcorn kernels. Place them in a bowl and add light soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Mix well and set aside.
- 2
Prepare the sweetcorn. You can use fresh kernels cut from the cob, canned kernels (drained), or frozen ones. Coarsely chop them, or pulse briefly in a food processor or blender until about half the kernels are mushy while the rest remain whole (see note 2 if using canned cream-style sweetcorn).
- 3
Bring the stock to a full boil, then add the sweetcorn along with any juice. Once the soup returns to a gentle boil, stir in the marinated chicken, swirling immediately to separate the pieces.
- 4
Slowly drizzle in the beaten egg in a thin stream. Mix the remaining 1 tablespoon cornstarch with a little water to make a slurry, then pour it into the pot to thicken the soup.
- 5
Finally, season with white pepper, salt, and sesame oil. Turn off the heat and garnish with chopped scallions before serving.