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Chicken Corn Soup

Chicken Corn Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken
  • 4 cups chicken broth
  • 1½ cups sweet corn fresh or frozen
  • 2 eggs lightly beaten
  • 2 tablespoons gluten-free soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ½ teaspoon white pepper
  • 2 green onions thinly sliced
  • Salt to taste
  • Fresh cilantro optional

Method
 

  1. Heat the broth: Pour the chicken broth into a large pot. Add garlic, ginger, tamari, sesame oil, and white pepper. Bring to a gentle simmer.
  2. Add chicken and corn: Stir in the shredded chicken and sweet corn. Simmer for 5–7 minutes until the corn is tender and everything is heated through.
  3. Thicken the soup: Mix the cornstarch with cold water until smooth. Slowly pour it into the simmering soup while stirring. Cook for 2 minutes until slightly thickened.
  4. Add the eggs: Reduce the heat to low. Slowly drizzle the beaten eggs into the soup while gently stirring in one direction to create delicate egg ribbons.
  5. Season: Taste and add salt or additional tamari if needed.
  6. Finish: Stir in the sliced green onions and remove from the heat.
  7. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro if desired.

Notes

Drizzle the beaten eggs slowly into gently simmering soup while stirring lightly for smooth, silky egg ribbons.