Chicken Corn Soup
Ingredients
Chicken
- 454 g1 lb boneless chicken thighs
- 5 ml1 tsp light soy sauce
- 15 ml1 tbsp corn starch
- 15 ml1 tbsp water
Soup
- 60 ml4 tbsp corn starch
- 2 ml1/2 tsp white pepper powder
- 1 can (15oz)1 can (15oz) whole kernel corn
- 22 chicken stock cubes
- 22 eggs
- 5 ml1 tsp sesame oil
Instructions
- 1 Slice chicken into strips, then cut into tiny pieces. Mix chicken with 1 tbsp cornstarch, soy sauce, and 1 tbsp water to tenderize. Pulse canned corn 2-3 times until chunky, not paste-like.
- 2 Bring water to a boil over medium-high heat. Add chicken stock cubes and marinated chicken. Boil for 15 minutes.
- 3 Add pulsed corn and bring to a boil. Beat 2 eggs and pour into soup while stirring rapidly to create egg ribbons.
- 4 Mix remaining 1/4 cup cornstarch with 1/4 cup water to create slurry. Add to soup to thicken, then stir in white pepper powder and sesame oil.
Notes
This comforting chicken corn soup brings together tender, silky chicken thighs and sweet corn kernels in a rich, golden broth that's both nourishing and deeply satisfying. Delicate ribbons of beaten egg create beautiful texture throughout, while a hint of sesame oil adds an aromatic finish that makes each spoonful irresistible. Perfect for chilly evenings or when you crave the kind of soul-warming bowl that feels like a gentle hug from the inside out.
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