chicken and sweetcorn soup

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This Chicken and Sweet Corn Soup recipe are quick and easy to make on the stovetop or in the Instant Pot, There are so many delicious side dishes that go great with this tasty soup.

How to make chicken and sweet corn soup recipes!

How to make chicken and sweet corn soup recipes!

In a large stockpot, stir together stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.

In a bowl, beat the eggs with the water. Pour slowly into the soup while continually stirring.
In another bowl, mix the cornstarch and water until it is smooth. Pour into the soup and stir.

Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
Serve warm, sprinkled with the remaining green parts of the green onions.

How to make chicken and sweet corn soup recipes!

This chicken and corn soup is an absolute must-try. It has delicious shredded chicken, sweet corn.

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chicken and sweetcorn soup
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chicken and sweetcorn soup

  • stockpot
This Chicken and Sweet Corn Soup recipe are quick and easy to make on the stovetop or in the Instant Pot, There are so many delicious side dishes that go great with this tasty soup.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: Asian
Keyword: chicken and sweetcorn soup
Servings: 4
Calories: 370kcal
Author: Luda huang

Equipment

  • stockpot

Ingredients

  • 6 cups good-quality chicken stock or vegetable stock divided
  • 2 medium carrots finely diced
  • 6 large eggs whisked
  • 2 cups diced or shredded cooked chicken breasts
  • 2 teaspoons ground ginger
  • 1/2 teaspoon garlic powder
  • 4 green onions thinly sliced with the white and green parts divided
  • 1 15-ounce can whole kernel corn
  • 1/4 cup cornstarch
  • 1 teaspoon toasted sesame oil
  • sea salt and freshly-cracked black pepper

Instructions

  • In a large stockpot, stir together stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn until combined. Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
  • In a bowl, beat the eggs with the water. Pour slowly into the soup while continually stirring.
  • In another bowl, mix the cornstarch and water until it is smooth. Pour into the soup and stir.
  • Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
  • Serve warm, sprinkled with the remaining green parts of the green onions.
  • INSTANT POT (PRESSURE COOKER) DIRECTIONS:
  • In the bowl of an Instant Pot, stir together stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn, and creamed corn until combined. Place 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 bowl, beat the eggs with the water. Pour slowly into the soup while continually stirring.
  • In another bowl, mix the cornstarch and water until it is smooth. Pour into the soup and stir.
  • Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
  • Serve warm, sprinkled with the remaining green parts of the green onions.

Nutrition

Calories: 370kcal | Carbohydrates: 25g | Protein: 34g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 304mg | Sodium: 720mg | Potassium: 891mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5594IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg
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