Name: Chicken and Sweet Corn Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8
Cuisine: Chinese
Ingredients: 8 cups chicken stock or vegetable stock; 3 cups cooked chicken breasts*; 2 tsp ginger; ½ tsp garlic powder; 4 pcs Green Onions; 2 pcs medium carrots; 15 oz whole kernel corn; 15 oz Creamed Corn; ¼ cup cornstarch; 6 large eggs; 1 tsp sesame oil; sea salt and freshly-cracked black pepper

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:

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.
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.
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.
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.

INSTANT POT (PRESSURE COOKER) DIRECTIONS:

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.
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.
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.
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.