Description
Cozy up with chicken and sweetcorn soup—tender chicken, sweet corn, and eggy broth for a quick, nourishing meal on chilly days
Ingredients
Scale
- 100 g chicken, finely chopped or shredded
- 4 cups chicken stock/broth (about 1 liter)
- ½ cup sweetcorn (about 60 g)
- ½ cup mashed sweetcorn (about 60 g)
- 1 carrot, finely diced
- 1–2 teaspoons minced garlic
- 1–2 eggs, lightly beaten
- 2 tablespoons cornstarch + 4 tablespoons water (slurry)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon white or black pepper
- 1 teaspoon sesame oil
Instructions
- In a large pot, bring the chicken stock to a gentle boil over medium heat.
- Add chicken, sweetcorn, mashed sweetcorn, carrot, and minced garlic to the pot. Stir well and simmer for 5-7 minutes, or until the chicken is cooked and the carrot is tender.
- Season the soup with salt, pepper, and sesame oil. Adjust the seasoning to taste.
- Slowly pour the cornstarch slurry into the soup, stirring continuously to thicken the broth. Simmer for another 2-3 minutes until the soup reaches your desired consistency.
- Gently drizzle the beaten eggs into the soup while stirring in a circular motion to create silky egg ribbons.
- Serve hot, garnished with fresh spring onions or a drizzle of sesame oil, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg