Description
Chicken and sweetcorn soup is a warm, nourishing dish that’s perfect for cozy nights or quick lunches.
Ingredients
Scale
- 750 ml Chicken Broth
- 450 g Canned Sweetcorn
- 1 tsp Soy Sauce
- 1 tsp Minced or Finely Chopped Ginger
- 1 Clove Garlic Minced or Finely Chopped
- 1 tsp Cornstarch Maïzena
- 1 Egg Beaten
- 1 Cup Cooked Chicken
- Salt and White Pepper To Taste
- 3 tbsp Chopped Shallots
Instructions
- In a large pot over high heat, add the chicken broth, blended sweetcorn (for a smoother texture), soy sauce, minced ginger, minced garlic, and cornstarch dissolved in a bit of water.
- Stir well and bring the mixture to a boil. Once boiling, reduce the heat to medium and let it simmer. Stir occasionally to prevent sticking. Allow it to cook for about 5 minutes, or until the soup begins to thicken slightly.
- Stir in the cooked shredded chicken and season with white pepper. Taste and adjust the seasoning with salt if needed.
- Turn off the heat and slowly drizzle in the beaten egg while stirring gently in a circular motion. This will create delicate, silky egg ribbons that add to the soup’s rich texture.
- Ladle the hot soup into bowls and garnish with freshly chopped shallots for extra flavor and a touch of color. Serve immediately and enjoy this delicious homemade favorite!
- Prep Time: 15 min
- Cook Time: 80 min
- Category: soup, side dish
- Cuisine: chinese cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal