Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chicken and Corn Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 25 reviews

This comforting Chicken and Corn Soup is a flavorful blend of tender chicken breast, sweet corn, and aromatic spices in a silky broth thickened with cornstarch and enriched with whisked eggs. Enhanced with garlic, turmeric, and sesame oil, this soup delivers warmth and nourishment in every spoonful, perfect as a starter or light meal.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 250g chicken breast
  • 1 tbsp water
  • 1 tsp cornstarch
  • 1 tsp salt
  • 1 tsp oil

Soup

  • 2 tbsp sesame oil
  • 5 cloves garlic, minced
  • 4 cups chicken stock
  • 1 can sweet corn
  • 1 tsp turmeric powder
  • 1 tsp salt
  • 1 tsp white pepper
  • 3 tbsp cornstarch
  • 2 tbsp water (for slurry)
  • 4 eggs, whisked
  • Noodles (optional)

Garnish

  • Spring onions, chopped
  • Sesame oil

Instructions

  1. Season the Chicken: Combine chicken breast with 1 tbsp water, 1 tsp cornstarch, 1 tsp salt, and 1 tsp oil. Mix well to coat the chicken evenly and let it marinate for 10-15 minutes to tenderize and infuse flavors.
  2. Sauté Aromatics: Heat 2 tbsp sesame oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant and golden, about 1-2 minutes, being careful not to burn the garlic.
  3. Add Chicken and Stock: Add the marinated chicken to the pot and stir-fry until the chicken is just cooked through. Pour in 4 cups of chicken stock and bring to a simmer.
  4. Add Corn and Spices: Stir in the canned sweet corn, 1 tsp turmeric powder, 1 tsp salt, and 1 tsp white pepper. Let the soup simmer gently for 5 minutes to blend the flavors.
  5. Prepare Cornstarch Slurry: In a small bowl, mix 3 tbsp cornstarch with 2 tbsp water until smooth. Slowly pour the slurry into the simmering soup while stirring continuously to thicken the broth.
  6. Incorporate Whisked Eggs: Slowly drizzle the whisked eggs into the hot soup in a thin stream while stirring gently to create delicate egg ribbons throughout the soup.
  7. Add Noodles (Optional): If desired, add cooked noodles to the soup and heat through for 1-2 minutes before serving.
  8. Garnish and Serve: Ladle soup into bowls, garnish with chopped spring onions, and drizzle a little sesame oil on top for an added nutty aroma. Serve hot for a comforting meal.

Notes

  • Marinating the chicken helps tenderize it and improve its texture in the soup.
  • You can use fresh corn kernels instead of canned for a fresher flavor.
  • The addition of turmeric adds vibrant color and mild warmth to the soup.
  • Adjust seasoning to your taste, especially the salt and pepper.
  • For a gluten-free version, ensure the cornstarch and noodles used are gluten-free.
  • To make this soup more filling, add cooked rice or noodles as preferred.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/chicken-and-corn-soup-recipe/