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Comforting Chicken Corn Soup


Comforting Chicken Corn Soup

This is the comforting feel-better soup of my childhood! Chicken corn soup is made with good quality chicken stock, shredded chicken, creamed and corn kernels. It’s a cross between chicken noodle (minus the noodle, add the corn) and egg drop soup and it is so so good!

 #Comforting #Chicken #Corn #Soup

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins

Ingredients:



  • 7 cups low sodium chicken stock
  • 1 (15-ounce) can creamed corn (see notes)
  • 1 cup defrosted corn kernels
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • ½ teaspoon EACH: white pepper AND toasted sesame oil
  • 1 ½ cups cooked chicken, shredded
  • 5-7 tablespoons cornstarch
  • 3 large eggs
  • chopped scallions + cooked rice (optional, for serving)


Directions:



  1. SOUP: Add the chicken stock, creamed corn, corn kernels, soy sauce, vinegar, sugar, and white pepper to a large stockpot over medium-high heat and allow for it to come to a simmer. 
  2. THICKEN: Once it simmers, add the chicken and stir. Place the cornstarch in a bowl along with enough water to form a slurry (normally about the same amount of water as cornstarch.) When the soup reaches a boil, lower the heat a little, and slowly pour in the cornstarch slurry as you stir. Once combined, lower the heat to allow it to simmer while you prepare the next step.
  3. EGG DROP: Crack the eggs into a bowl and whisk. Once whisked, kick the heat back up to medium-high on the stock pot, and slowly pour in the beaten eggs as you stir the pot. This allows for the eggs to flow like a ribbon shape that ‘egg drop’ soup is known for. Once it heats through, you’re ready to serve. Drizzle in the toasted sesame oil. Top with chopped scallions and serve with crackers (or with cooked rice is how we like it!)


Notes:

In a pinch, you can add a (15 ounce) can of whole corn kernels (half drained) into the food processor and pulse it to make your own creamed corn!

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