Chicken Corn Soup
User Reviews
5.0
6 reviews
Excellent
Chicken Corn Soup
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This easy Chicken Corn Soup is packed with shredded chicken, sweet corn and egg ribbons that all combine to ensure a hearty meal in 15 minutes.
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Ingredients
- 1 liter (4 cups) chicken stock
- 125 g (1 breast) boneless chicken boiled and shredded
- 1 can (285g) sweet corn
- 2 spring onions sliced
- 2 teaspoon regular (or light) soy sauce
- 1 teaspoon Sriracha sauce
- ¼ teaspoon white pepper
- 4 tablespoon cornflour (cornstarch)
- 2 medium eggs whisked
- 1 teaspoon toasted sesame oil
Garnish
- cracked black pepper
- white vinegar optional
- spring onion green part only
- sweet corn kernels
Instructions
- Take two-thirds of the corn kernels and pulse till they turn into a chunky paste. Keep one-third of the whole kernels aside for putting into the broth and a few for garnishing.
- In a large pot, pour the chicken stock and start heating it. Also mix in the white part of spring onion, shredded chicken, soy sauce, sriracha sauce and white pepper. Simmer on medium heat for 2 minutes.
- Now stir in the blended corn paste and corn kernels. Bring the broth to a boil.
- Mix in the cornflour with ⅓ cup of water to form a smooth slurry. Gradually pour this cornflour slurry into the soup while stirring it with the other hand. Stop when you have reached your desired consistency. Let simmer for another 2 minutes.
- Add the eggs slowly, circling inside the pot and let sit for 2-3 minutes. Then stir lightly to create egg ribbons. Let the soup simmer on low heat for 3-4 minutes.
- Throw in the green part of the spring onion, while keeping aside a tablespoon or two for garnish and drizzle toasted sesame oil. Give a quick stir and turn off the heat.
- Pour the soup into serving bowls. Crack some black pepper and add a few drops of white vinegar if you prefer the tang. Garnish with green part of spring onion and corn kernels. Enjoy hot!
Notes
- This soup traditionally uses both creamed corn and corn kernels. But depending on your personal preference you can blend the whole can of sweet corn or do half and half.
- This soup traditionally uses both creamed corn and corn kernels. But depending on your personal preference you can blend the whole can of sweet corn or do half and half.
- Allow the soup to rest for a few minutes after adding the beaten eggs for thicker egg strands. Otherwise, continue to stir gently while you add the eggs.
- For enhanced flavours, you can use homemade chicken stock. Or make your own by mixing water with chicken stock cubes. Start with 2 standard sized cubes per 1 liter of water.
- You can also use fresh or frozen sweet corn for this recipe.
Nutrition Information
Show Details
Serving
1serving
Calories
265kcal
(13%)
Carbohydrates
32g
(11%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
109mg
(36%)
Sodium
607mg
(25%)
Potassium
578mg
(17%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
384IU
(8%)
Vitamin C
7mg
(8%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 265kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 607mg | 25% |
| Potassium | 578mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 7mg | 8% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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