Chicken Corn Soup (30-Min Recipe!)
User Reviews
5
Chicken Corn Soup (30-Min Recipe!)
Description
This soup starts by marinating finely cut chicken pieces with water, cornstarch, and oyster sauce to tenderize and flavor the meat. Chicken stock is brought to a low boil with whole and minced corn kernels and turmeric powder for color and subtle spice. After simmering, the sesame oil, salt, and white pepper build layered seasoning.
The marinated chicken is added last and stirred to break up clumps, integrating the protein smoothly into the broth. A cornstarch and chicken stock slurry is used as a thickening agent, whisked in gradually while maintaining heat to create a silken texture without lumps. Beaten eggs are added in a steady stream, cooking into thin strands that enrich the soup’s body.
Chopped scallions and optional cilantro garnish the soup, providing freshness and balance. The recipe yields a comforting broth with a gentle savory and slightly sweet corn flavor. Adjust thickness by varying the amount of slurry.
Ingredients
- 4 ounces chicken breast or thighs; cut into very small cubes/finely chopped, boneless, skinless
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon oyster sauce
- 1½ cups sweet corn fresh or frozen, kernels
- 5 cups chicken stock
- ½ teaspoon turmeric powder
- ½ teaspoon sesame oil
- ½ teaspoon salt (or to taste)
- 1 pinch white pepper
- 2 egg lightly beaten; you can also include the yolks, white
- 1 scallion (chopped)
- 1 tablespoon cilantro (chopped, optional)
- black pepper optional, freshly ground
To thicken the soup:
- 1/4 cup cornstarch
- 1/2 cup chicken stock
Instructions
- Marinate the chicken with the water, 1 teaspoon cornstarch, and the oyster sauce. Mix until the liquid is absorbed into the chicken. Set aside.
- Finely mince ½ cup of the corn kernels and set aside. Add the chicken stock, minced and whole corn kernels, and turmeric powder to a pot and bring to a low boil. Reduce the heat, cover, and simmer for 10 minutes.
- Next, add the sesame oil, salt, and white pepper. Turn up the heat slightly. Add the chicken to the soup, and use a spoon to break up any clumps of chicken while stirring for 1 minute.
- Make the thickening agent for the soup by combining the cornstarch and chicken stock into slurry. Use a spoon or a whisk to stir the soup while slowly pouring in the cornstarch slurry. The soup will begin to thicken further as the cornstarch cooks. Keep stirring for another 30 seconds. If the soup is too thick, add more stock, and if it’s too thin, add more cornstarch slurry until the soup is at your preferred consistency.
- Next, use a large spoon or ladle to gently stir the soup in one direction, while slowly pouring the beaten egg whites into the soup. Stirring slowly in a large slow circular motion will yield large “ribbons” of egg and stirring faster will result in a finer “egg flower.” Use your own discretion on how you personally like the texture of the egg!
- Stir in half of the scallions, and use the rest as a garnish for serving. If you’re looking for a bit more flavor, you can also sprinkle some chopped cilantro and fresh ground black pepper over each bowl.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 480mg | 20% |
| Potassium | 509mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 12mg | 1% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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