Chicken and Sweet Corn Soup at home
- Yield 8
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Chicken and Sweet Corn Soup at home is a soup recipe on Avoteb. The yield on the card is 8. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 8 cups good-quality chicken stock or vegetable stock, divided
- 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
- 2 teaspoons ground ginger
- 1/2 teaspoon garlic powder
- 4 green onions, thinly sliced with the white and green parts divided
- 2 medium carrots, finely diced
- 1 (15-ounce) can whole kernel corn
- 1 (15 ounce) can creamed corn (or see alternative below**)
- 1/4 cup cornstarch
- 6 large eggs, whisked
- 1 teaspoon toasted sesame oil
- sea salt and freshly-cracked black pepper
Method
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. Warm over a medium burner until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently 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. Whisk 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.
Tip in in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
Plate warm, sprinkled with the remaining green parts of the green onions.
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. Set 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. Whisk 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.
Tip in in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
Plate warm, sprinkled with the remaining green parts of the green onions.
Kitchen notes
- Stovetop method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one. Then let it bubble gently until they are cooked through. Lift the chicken breasts, shred with a fork, then add them back to the soup, and continue on.
- Instant Pot method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one. Then once the broth has finished pressure cooking, remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on.
