Bursting with flavors and easy to whip up, this Chicken and Corn Soup is your go-to recipe for a quick, comforting meal. Inspired by Chinese cuisine, it’s a perfect blend of tender chicken, sweet corn, and a savory broth that’ll warm your soul.
Why This Recipe Works
- Quick and Easy: Ready in under 30 minutes, this soup is perfect for busy weeknights.
- Flavorful Broth: The combination of chicken stock and soy sauce creates a rich, umami-packed base.
- Texture Play: The contrast between the creamy corn and tender chicken pieces makes every spoonful interesting.
- Versatile: Easily adaptable with various ingredients to suit your taste.
Ingredients
- 2 cups chicken breast, diced
- 4 cups chicken stock
- 1 cup corn kernels (fresh or canned)
- 1 tbsp soy sauce
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1 egg, beaten
- 2 tbsp cornstarch, mixed with 1/4 cup water
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prepare the Base
In a large pot, bring the chicken stock to a boil over medium-high heat. Add the diced chicken, ginger, and garlic. Reduce the heat to medium and let it simmer for about 10 minutes, or until the chicken is fully cooked. Tip: For an extra flavor boost, you can sauté the ginger and garlic in a bit of oil before adding the stock.
Step 2: Add the Corn
Stir in the corn kernels and soy sauce. Let the soup simmer for another 5 minutes, allowing the flavors to meld together. The corn should be tender but still have a slight crunch.
Step 3: Thicken the Soup
Slowly pour in the cornstarch mixture while stirring continuously. This will thicken the soup to a silky consistency. Let it cook for another 2 minutes. Tip: Adjust the thickness by adding more or less of the cornstarch mixture.
Step 4: Add the Egg
Drizzle the beaten egg into the soup in a slow, steady stream while stirring. The egg will cook instantly, creating beautiful ribbons. Cook for another minute before turning off the heat.
Step 5: Season and Serve
Season the soup with salt and pepper to taste. Garnish with sliced green onions before serving. Tip: For a spicy kick, add a dash of white pepper or chili oil.
Tips and Tricks
This soup is incredibly forgiving and can be customized in numerous ways. For a richer broth, consider using homemade chicken stock. If you’re short on time, rotisserie chicken works just as well as raw chicken. To make the soup more substantial, add some cooked noodles or rice. For a vegetarian version, swap the chicken for tofu and use vegetable stock. Always taste and adjust the seasoning before serving, as the soy sauce can vary in saltiness.
Recipe Variations
- Spicy Version: Add a teaspoon of chili paste or a few slices of fresh chili for heat.
- Vegetarian Twist: Substitute chicken with tofu and use vegetable stock.
- Creamy Texture: Blend half of the corn before adding it to the soup for a creamier texture.
- Extra Veggies: Throw in some mushrooms or bok choy for added nutrition and texture.
Frequently Asked Questions
Can I use frozen corn?
Absolutely! Frozen corn works just as well as fresh or canned. Just make sure to thaw it before adding it to the soup to prevent lowering the temperature of your broth too much.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a little water if the soup has thickened too much.
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. Just hold off on adding the cornstarch mixture and egg until you’re ready to serve to maintain the best texture.
Summary
This Chicken and Corn Soup is a quick, flavorful, and versatile dish that’s perfect for any occasion. With simple ingredients and easy steps, it’s a foolproof recipe that’ll become a staple in your kitchen.
