Chicken and Corn Soup

by

creamy Chicken and Corn Soup

Ingredients

The Base

  • 6 cups Chicken broth (low sodium preferred)

  • 1 can (15 oz) Cream-style corn

  • 1 cup Whole kernel corn (canned, frozen, or fresh)

  • 2 cups Cooked chicken breast, shredded

  • 1 tsp Fresh ginger, minced

  • 1 tbsp Soy sauce

  • 1 tsp Sesame oil

The Thickener & Finish

  • 2 tbsp Cornstarch mixed with 3 tbsp water (slurry)

  • 2 large Eggs, lightly beaten

  • Salt and white pepper to taste

Garnish

  • 2-3 Scallions (green onions), thinly sliced

Instructions

  1. Simmer the Base: In a large pot, combine the chicken broth, cream-style corn, whole kernel corn, minced ginger, and soy sauce. Bring the mixture to a gentle boil over medium-high heat.

  2. Add Chicken: Stir in the shredded chicken and let it simmer for about 5 minutes to allow the flavors to meld together.

  3. Thicken the Soup: Give your cornstarch slurry a quick stir and slowly pour it into the boiling soup while stirring constantly. Continue to cook for 1-2 minutes until the soup has thickened slightly.

  4. The Egg Ribbon: Turn the heat down to low. While stirring the soup in a slow, circular motion, gently drizzle in the beaten eggs. This creates those beautiful, wispy “ribbons” seen in the video.

  5. Final Seasoning: Stir in the sesame oil and season with salt and white pepper to your liking.

  6. Serve: Ladle the soup into bowls and top generously with the sliced scallions for that fresh, vibrant crunch.

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