Chicken and Sweet Corn Soup
Ali's Chicken and Sweet Corn Soup is incredibly delicious, comforting, and flavorful. Whether you choose to get handsy and use the stovetop or a pressure cooker - It only takes 45 minutes, and you have the option of adding extra veggies, making it Vegan or spicing things up.
A satisfying soup - perfect for cold days..
Prep Time 15 Minutes Cook Time 25 Minutes Total Time 40 Minutes
Here's what you'll need:
8 cups of good-quality chicken stock or vegetable stock, divided
3 cups (about 1 pound of chicken) of diced or shredded cooked chicken breasts
2 teaspoons of ground ginger
1/2 teaspoon of garlic powder
4 green onions , thinly sliced with the white and green parts divided
2 medium carrots, finely diced
1 (15-ounce) can of whole kernel corn
1 (15 ounce) can of creamed corn, or see alternative below
1/4 cup of cornstarch
6 large eggs, whisked
1 teaspoon of toasted sesame oil
Freshly-cracked black pepper
Sea Salt
Ready? Set. Go!
Stovetop:
1. 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
2. Heat over medium heat until the soup reaches a simmer
3. Reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened
4. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined
5. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened*
6. Using a spoon, begin to swirl the soup slowly in a continuous motion
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
7. Add in the toasted sesame oil, and stir to combine
8. Then taste the soup, and season with salt and pepper as needed
9. Serve warm, sprinkled with the remaining green parts of the green onions
10. Enjoy :)
Instant Pot (Pressure Cooker):
1. In the bowl of the 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
2. Place the lid on the Instant Pot and set the valve to “sealing"
3. Pressure cook on high for 8 minutes, followed by a quick release
4. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch, until combined
5. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
6. Using a spoon, begin to swirl the soup slowly in a continuous motion.
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
7. Add in the toasted sesame oil, and stir to combine
8. Then taste the soup, and season with salt and pepper as needed
9. Serve warm, sprinkled with the remaining green parts of the green onions
10. Enjoy :)
Side Notes from Ali:
Feel free to use raw boneless skinless chicken breasts in place of the pre-cooked chicken too!
If using the Stovetop method:
1. Add the raw chicken breasts along with the rest of the broth ingredients in step one
2. Then simmer until they are cooked through - Remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on
If using the Instant Pot method:
1. Add the raw chicken breasts along with the rest of the broth ingredients in step one
2. 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
**If you do not have a can of creamed corn, It is OKAY!
1. Take a can of whole kernel corn and pulse it in a food processor or blender until it’s mostly blended, then add it to the soup.
(Or you can skip this step altogether, and just use 100% whole kernel corn instead of the whole/creamed mix)
Source(s)
Ali. "Chicken and Sweet Corn Soup." Gimme some Oven, 14 December 2018, https://www.gimmesomeoven.com/chicken-sweet-corn-soup/
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