Chicken Corn Soup Recipe

Chicken Corn Soup Recipe

Ingredients:

200g (7 oz) chicken breast, boneless & skinless

1 tablespoon vegetable oil

1 teaspoon ginger, minced

1 teaspoon garlic, minced

4 cups chicken broth

1 cup canned corn kernels, drained

1/2 cup creamed corn

1 small carrot, finely chopped (optional)

2 tablespoons soy sauce

1 tablespoon rice vinegar (or white vinegar)

1 teaspoon sugar

Salt and pepper, to taste

• 2 tablespoons cornstarch mixed with 3 tablespoons water to form a slurry.

1 large egg, lightly beaten

2 spring onions, chopped (for garnish)

Instructions:

1. Prepare the Chicken:

In a pot, bring some water to a boil and add the chicken breast. Boil for about 10-12 minutes or until cooked through.

Once done, remove the chicken, let it cool slightly, and shred it into thin pieces.

2. Make the Soup Base:

Heat the vegetable oil over medium heat in a large pot.

 Add minced ginger and garlic, sautéing until fragrant (about 30 seconds).

Pour in the chicken broth, followed by corn kernels, creamed corn, and chopped carrots (if using). Stir well.

Add shredded chicken, soy sauce, rice vinegar, and sugar. Season with salt and pepper to taste. Bring it to a gentle boil.

3. Thicken the Soup:

Gradually stir in the cornstarch slurry while the soup is simmering. Keep stirring until the soup thickens.

4. Add the Egg:

Lower the heat to a gentle simmer. Slowly drizzle the beaten egg into the soup while stirring in a circular motion to create egg ribbons.

5. Serve:

Ladle the soup into bowls, garnish with chopped spring onions, and serve hot.

Tips:

For added flavor, you can add a dash of sesame oil at the end.

If you like a spicier kick, serve with chili oil or crushed red pepper flakes.

Leftover soup can be stored in the refrigerator for up to 3 days.

This hearty soup is perfect for chilly days and makes for a nutritious meal. Enjoy!