Chicken Corn Soup Recipe
Chicken Corn Soup Recipe is a fast and flavorful soup with tender chicken, sweet corn, soy sauce, sesame oil, and ginger.
Servings: 2 servings
Cost: $6.45
Equipment
Ingredients
- 2 cups chicken stock
- 1 14.75-ounce can cream-style sweet corn
- 3/4 cup frozen corn I like fire-roasted!
- 1-1/2 teaspoons soy sauce
- 1 teaspoon ginger paste
- 1-1/2 teaspoons garlic paste
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 1 large egg whisked with a fork in a separate bowl
- 1 cup shredded cooked chicken
- Salt and pepper to taste
- 1/4 cup thinly sliced green onions optional
- 1 teaspoon toasted sesame oil plus more as desired
Instructions
- Add chicken stock, creamed corn, frozen corn, soy sauce, ginger paste, garlic paste, and the cornstarch mixture to a saucepan over high heat.
- Bring to a boil, then reduce heat to medium. Stir occasionally and cook for 5-7 minutes, or until slightly thickened.
- Remove from heat, and slowly whisk in the egg so it forms thin ribbons throughout the soup.
- Stir in the chicken, taste and season with salt and pepper, and serve hot. Garnish with green onions and a drizzle of sesame oil.
Notes
Storage: Store in an airtight container for 3–4 days. Reheat on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 62g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 155mg | Sodium: 1526mg | Potassium: 882mg | Fiber: 5g | Sugar: 15g | Vitamin A: 995IU | Vitamin C: 10mg | Calcium: 51mg | Iron: 2mg