CHICKEN CORN SOUP
Cozy season is calling for a heartwarming flavors of our Chicken and Sweet Corn Soup, a delightful dish that combines tender shredded chicken with the sweetness of corn in a rich, savory broth. This quick and easy recipe is perfect for chilly evenings, providing a nourishing meal that’s packed with flavor. With simple ingredients like fresh garlic, ginger, and a hint of white pepper, every spoonful is a hug in a bowl. Top it off with silky egg ribbons for an extra touch of comfort. Serve it alongside soy sauce and chili sauce for a delicious twist. Gather your loved ones and enjoy this cozy classic that’s sure to warm both hearts and bellies!
- 250 g Chicken, boneless
- 3 liters Chicken Broth or Water
- 1 medium Onion, roughly chopped
- 4 Garlic Cloves, minced
- 2 inches Knob of Ginger, sliced or minced
- 1 tsp Black Peppercorns
- 1 cup Sweet Corn (whole kernels)
- 1 cup Creamed Sweet Corn
- 1 tsp Salt (adjust to taste)
- 1/2 tsp MSG (optional)
- 1 tsp White Pepper
- 1/2 Cornflour Slurry (1/4 cup cornflour mixed with 1/4 cup water)
- 2 Eggs , beaten
- In a large pot, add the boneless chicken, minced garlic cloves, sliced ginger, chopped onion, and black peppercorns.
- Pour in water (or chicken broth if you prefer).
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low and let it simmer.
- Cook until the chicken is fully tender (about 20-30 minutes). You can check this by cutting into the chicken; it should no longer be pink inside.
- Once cooked, remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces using two forks.
- Strain the broth through a fine sieve to remove the solids (onion, garlic, ginger, and peppercorns). Set the clear broth aside for later use.
- In a small bowl, combine 1/4 cup of cornflour with 1/4 cup of water. Mix well to form a slurry and set aside.
- In a larger pot, pour the reserved chicken broth and bring it to a boil over medium heat.
- Add sweet corn (whole kernels) and creamed sweet corn (for creamed corn, blend 1 cup of sweet corn with a little water until coarsely blended).Stir well to combine.
- Add the shredded chicken back into the broth.
- Season with salt, MSG (if using), and white pepper. Stir to mix.
- Gradually pour in the cornflour slurry while stirring continuously. Keep stirring until the soup thickens and starts to bubble.
- Slowly drizzle the beaten eggs into the soup in a thin stream. Do not stir immediately; let the eggs cook for a few seconds.
- After a few moments, gently stir the soup to incorporate the eggs, which will form ribbons.
- Once the eggs are cooked, turn off the heat.
- Ladle the soup into bowls and serve hot. You can accompany it with soy sauce, hot sauce , chili sauce, and green chilies soaked in vinegar for added flavor.
Fresh garlic, ginger, and onions enhance the flavor of the broth significantly. If you can, use fresh sweet corn for a sweeter taste.
If you prefer a thicker soup, simply increase the amount of cornflour slurry. Conversely, for a lighter soup, you can reduce the amount of cornflour.
You can use store bought creamed corn , or make it at home by simply blending sweetcorn with splash of water, cream or milk.
If you prefer , adding other vegetables such as bell peppers, carrots, peas, bamboo shoots, mushrooms etc.
Fresh herbs like coriander, parsley or green onions can also enhance the dish as a garnish.
This recipe can easily be adapted to suit various dietary needs. You can use vegetable broth for a vegetarian version, or substitute the chicken with tofu , soya meat or beans for a plant-based option.
Serve with , a side of toasted bread , garlic bread, breadsticks, prawn crackers a light green salad or cheese toastc
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water , if needed.
This soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.