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Chicken corn soup

Chicken Corn Soup

Chicken Corn Soup is a quick, comforting dish made with chicken and sweet corn, ready in 15 minutes. Pair it with sides like Poor Man's Burnt Ends or Smoked Bacon Mac and Cheese for a complete meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 5 cups
Course: Soup
Cuisine: Chinese
Calories: 229
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp Ginger finely grated
  • 2 pieces Chicken breast tender and juicy
  • 2, Egg whites whisked for added protein and silkiness
  • 100 g Shaved ham thinly sliced
  • 1 L 4 cups, Chicken Consommé
  • 1 L 4 cups, Chicken stock (optional)
  • 1 tbsp Cornflour mixed with 60ml (1/4 cup) water
  • 420 g 1 can, Creamed corn
  • 300 g 1 can, Canned corn kernels, rinsed and drained
  • 6, Green onion / shallots ends trimmed and thinly sliced
  • 1 tbsp Soy sauce light
  • 1 tsp Sesame oil

Equipment

  • Large saucepan or pot
  • Heatproof bowl (for shredding chicken)
  • Small bowl (for mixing cornflour and water)
  • Wooden spoon or whisk
  • Knife and cutting board (for chopping vegetables and chicken)
  • Measuring spoons and cups

Method
 

Step 1: Prepare the Chicken
  1. Place the chicken consommé and chicken breasts in a large saucepan. Bring to a boil over high heat.
  2. Once it boils, reduce the heat to low and let it simmer for about 5 minutes, or until the chicken is cooked through.
  3. Transfer the chicken to a heatproof bowl, set aside, and allow it to cool slightly. Once cool, shred the chicken into small pieces.
Step 2: Add Soy Sauce and Ginger
  1. Add soy sauce and ginger to the consommé mixture in the saucepan.
  2. In a small bowl, mix the cornflour and water together until smooth, then gradually stir this mixture into the saucepan.
  3. Stir occasionally, and let the soup cook for 2 minutes or until the broth thickens slightly.
Step 3: Add Vegetables and Ham
  1. Stir in the creamed corn, canned corn kernels, and shaved ham. Continue cooking until everything is heated through.
Step 4: Add the Egg Whites
  1. In a small bowl, whisk the egg whites with a fork.
  2. Gradually pour the whisked egg whites into the soup, stirring constantly with a wooden spoon.
  3. Cook until white ribbons begin to form in the soup, then remove the pot from the heat.
Step 5: Final Touches
  1. Add sesame oil and half of the green onion/shallots to the soup, stirring well to combine.
  2. Taste and adjust seasoning if necessary.
Step 6: Serve
  1. Ladle the finished soup into bowls. Sprinkle with the remaining green onion/shallots for a fresh burst of flavor.
  2. Serve immediately while the soup is warm and aromatic.

Notes

Calories are an estimate and may vary depending on the actual size of the chicken breasts, the type of chicken consommé or stock used, and any additional ingredients or modifications.