Chicken and Corn Soup
A simple, comforting soup made with tender chicken, sweet corn, and a light, flavorful broth.
Servings 6
Calories 184kcal
Cost $6-$8
Equipment
- Heavy-bottomed pot or Dutch oven
Ingredients
For the chicken
- 6 ounces chicken breast sliced into thin strips (see note)
- 1 tablespoon cornstarch (see note)
- ¼ teaspoon baking soda optional (see note)
- 2 tablespoons water (see note)
- Salt and pepper to taste (see note)
For the soup
- 1 teaspoon finely minced ginger
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 (14.75 oz) can cream-style corn (see note)
- 1 (15.25 oz) can whole kernel corn drained (see note)
- 6 cups water or chicken broth (see note)
- 1 tablespoon chicken base or bouillon dissolved in a bit of warm water
- 1 tablespoon fish sauce more to taste
- ¼ cup cornstarch dissolved in ¼ cup water (see note)
- 3 eggs lightly beaten
- 1 stalk scallions thinly sliced
- Salt and pepper (white pepper, if you have) to taste
- Neutral oil for sautéing
Instructions
- Velvet the chicken: In a bowl, combine thinly sliced chicken breast with salt, pepper, cornstarch, baking soda, and water. Mix well; set aside.
- Sauté aromatics: In a pot with a little oil, cook ginger, onion, and garlic until fragrant and softened.
- Build the base: Add cream-style corn, corn kernels, and water with chicken base or broth. Season with fish sauce, salt, and pepper. Simmer.
- Cook chicken: Add the velveted chicken, stirring to separate the pieces. Simmer 5 minutes, until opaque and cooked through.
- Thicken: Stir in a cornstarch slurry (¼ cup cornstarch + ¼ cup cold water) until slightly glossy and thickened.
- Add eggs: Reduce heat; drizzle in beaten eggs in a thin stream, stirring gently for ribbons.
- Finish: Stir in scallions, adjust seasoning, and serve hot.
Notes
- Chicken: I’m using chicken breast because it’s lean and cooks fast. You can also use shredded rotisserie chicken—just skip the velveting step.
- Cornstarch: Some is for velveting the chicken, and the rest thickens the soup.
- Baking soda: Used when velveting to keep the chicken tender even after simmering.
- Pepper: White pepper gives a gentle, earthy heat that blends right in. Black pepper works too—it’s bolder and more aromatic.
- Corn: I like a mix of cream-style (adds body) and whole kernels (adds texture). Fresh corn works too—blend some for cream-style and keep some whole.
- Water/Broth: I’m using water with chicken base to build the broth. You can also use bouillon cubes/powder, or replace the water with ready-made chicken broth or stock.
Nutrition
Calories: 184kcal | Carbohydrates: 9g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 100mg | Sodium: 753mg | Potassium: 179mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg