Chicken and Sweet Corn Soup Recipe

Chicken and Sweet Corn Soup Recipe

How To Make Chicken and Sweet Corn Soup Recipe

Need something to make you feel better? Grabe a bowl of chicken and sweet corn soup. This recipe is packed with extra chicken, sweet corn, and veggies.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes

Serves:

Ingredients

  • 8cupschicken stock or vegetable stockdivided
  • 3 cupscooked chicken breasts*(diced or shredded)
  • 2tspginger(ground)
  • ½tspgarlic powder
  • 4pcsgreen onions(thinly sliced with the white and parts)
  • 2pcsmedium carrots(finely diced)
  • 15ozwhole kernel corn(1 can)
  • 15ozcreamed corn(1 can)
  • ¼cupcornstarch
  • 6largeeggs(whisked)
  • 1tspsesame oil(toasted)
  • sea salt and freshly-cracked black pepper

Instructions

STOVETOP DIRECTIONS:

  1. In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn, and creamed corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 10 minutes, or until the carrots have softened.

  2. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.

  3. Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.

  4. Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.

  5. Serve warm, sprinkled with the remaining green parts of the green onions.

INSTANT POT (PRESSURE COOKER) DIRECTIONS:

  1. In the bowl of an Instant Pot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn, and creamed corn until combined. Place the lid on the Instant Pot and set the valve to “Sealing.” Then pressure cook on high for 8 minutes, followed by a quick release.

  2. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.

  3. Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.

  4. Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed. Serve warm, sprinkled with the remaining green parts of the green onions.

Nutrition

  • Calories: 492.36kcal
  • Fat: 13.50g
  • Saturated Fat: 3.79g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 5.19g
  • Polyunsaturated Fat: 3.08g
  • Carbohydrates: 34.51g
  • Fiber: 2.81g
  • Sugar: 11.50g
  • Protein: 57.99g
  • Cholesterol: 265.70mg
  • Sodium: 1283.24mg
  • Calcium: 62.54mg
  • Potassium: 1023.35mg
  • Iron: 3.36mg
  • Vitamin A: 211.46µg
  • Vitamin C: 10.05mg
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