Chicken Corn Soup (雞肉玉米湯) Recipe

This Chicken and Sweet Corn Soup recipe is quick and easy to make on the stovetop or in the Instant Pot, it’s full of protein and veggies and it’s naturally gluten-free, and it is sooo comforting and delicious.

(Did you guys grow up eating this at Chinese restaurants too?!)

Well for those of you unfamiliar with this one, chicken and sweet corn soup is basically egg drop soup made with extra chicken, corn and veggies. And when made with my favorite broth, which is seasoned lightly with ginger, garlic and sesame oil, this simple soup is incredibly flavorful and delicious. And when thickened with those beautiful egg ribbons and loaded up with classic chicken soup ingredients? Well, I’m convinced that this soup is about as comforting as it gets.

So if you’re on the hunt for a new chicken soup this season, or if you’re feeling under the weather and are in need or some warm and cozy comfort food, grab your soup pot (or Instant Pot) and let’s make a quick batch together. I think you’re going to love it.

Ingredients

1 tbsp vegetable oil
2 garlic cloves, finely sliced
2cm piece ginger, peeled and finely chopped
4 spring onions, sliced
325g tin sweetcorn, drained
1 reduced-salt chicken stock cube, made up to 1.2ltr
1 tbsp reduced-salt soy sauce
2 roast chicken breast fillets, skin removed, meat shredded
2 eggs, beaten
15g fresh coriander, finely chopped
sesame oil, to serve (optional)

Method

1. Heat the oil in a large saucepan over a low heat and add the garlic, ginger and most of the spring onions. Cook for 2-3 mins until softened.
2. Meanwhile, put three-quarters of the sweetcorn in a bowl and blitz with a stick blender to a smooth paste. Set aside.
3. Add the stock and soy sauce to the saucepan. Bring to the boil, then reduce to a simmer. Whisk in the sweetcorn purée until smooth, then add the remaining sweetcorn kernels and the shredded chicken. Simmer for 4-5 mins to heat through.
4. Remove the pan from the heat and pour in the egg, stirring continuously to create little threads. Season with black pepper and scatter in the coriander. Serve in bowls topped with the reserved spring onion and a drizzle of sesame oil and extra soy sauce, if you like.

Tip: Freeze spare portions of the soup. Defrost and reheat to piping hot before serving.