Chicken Corn Soup
A comforting and flavorful chicken corn soup, perfect for a light meal or appetizer. This recipe features tender shredded chicken, sweet corn, and a rich, savory broth, thickened with cornstarch and finished with delicate egg ribbons.
Ingredients
- Chicken breasts
- Garlic
- Ginger
- Red onion
- Black peppercorns
- Water
- Corn kernels
- Water
- Chicken powder
- Sugar
- White pepper powder
- Cornstarch
- Water
- Eggs
- Salt
- Green onions
Method
- 1
In a large pot, place the chicken breasts. Add the whole garlic cloves, ginger, red onion, and black peppercorns. Pour in 2 liters of water.
- 2
Cover the pot and bring the water to a boil. Cook until the chicken is tender and fully cooked through.
- 3
Once cooked, remove the chicken, onion, ginger, and garlic from the pot, leaving the broth behind. Discard the onion, ginger, and garlic. Shred the chicken using two forks and set it aside.
- 4
Add the corn kernels to the chicken broth in the pot.
- 5
Take about half of the cooked corn from the broth and place it in a blender. Add 0.5 cup of water and blend until a smooth paste is formed.
- 6
Pour the blended corn paste back into the pot with the broth. Add the shredded chicken.
- 7
Add the chicken powder, sugar, white pepper powder, and salt to taste. Stir well to combine.
- 8
In a separate small bowl, mix the cornstarch with 0.5 cup of water to create a slurry. While stirring the soup continuously, slowly pour the cornstarch slurry into the pot to thicken it.
- 9
Slowly pour the whisked eggs into the simmering soup in a thin stream while stirring gently in a circular motion to create egg ribbons.
- 10
The soup is now ready. Ladle it into serving bowls, garnish with freshly chopped green onions, and serve hot with your favorite condiments like chili sauce or soy sauce with chilies.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.