Sweet Corn And Chicken Soup
Easy and quick Sweet Corn and Chicken Soup recipe made with only a few simple ingredients and takes only 15 minutes from prep to finish. It's healthy, nutritional and absolutely delicious.
Servings: 4 people
Calories: 236kcal
Ingredients
- 2 tablespoons corn starch
- 3 tablespoons water
- 1 3/4 cups chicken broth
- 1 1/2 cups water
- 6 oz (175 grams) chicken breast or ground chicken, chicken thigh, skinless, cut into bite-size pieces
- 1 can creamy sweet corn
- 3 dashes white pepper
- 1/2 teaspoon salt
- 2 eggs beaten
- Cilantro to garnish
Instructions
- Mix corn starch and water in a small bowl; stir well and set aside.
- Add chicken broth and water to a soup pot and bring to a boil. Lower the heat to medium and add chicken breast into the soup. (If using ground chicken, break up the chicken into small pieces with a fork before cooking.) Skim off the foam on the surface. Continue cooking the chicken for 3 to 5 minutes until cooked through.
- Add the creamy sweet corn, white pepper, and salt and thicken the soup with cornstarch mixture. (Gently stir the cornstarch mixture before adding to the soup.) Stir the soup with a ladle and turn off the heat.
- Swirl the beaten eggs into the soup and immediately stir a few times with a pair of chopsticks. Cover the pot with a lid for 2 minutes. The eggs should be cooked and will form into silken threads.
- Dish out and serve immediately with cilatro leaves on top.
Video
Nutrition
Calories: 236kcal | Carbohydrates: 42.6g | Protein: 11.3g | Fat: 5.1g | Saturated Fat: 1.2g | Cholesterol: 82mg | Sodium: 807mg | Fiber: 5.3g | Sugar: 7g