Description
A light and comforting Chinese-style soup with tender chicken, sweet corn, and silky egg ribbons in a savory broth.
Ingredients
- 2 cups cooked chicken breast, finely shredded
- 3 cups chicken broth
- 1 cup creamed corn
- 1/2 cup corn kernels
- 2 large eggs
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 2 green onions, finely chopped
Instructions
- Bring chicken broth to a gentle boil over medium heat.
- Add creamed corn and corn kernels, stirring well.
- Stir in shredded chicken and simmer for 5 minutes.
- Add soy sauce, salt, and white pepper to taste.
- Slowly stir in the cornstarch slurry to thicken the soup.
- Reduce heat to low and slowly drizzle beaten eggs while stirring gently to form ribbons.
- Turn off heat and stir in sesame oil.
- Garnish with green onions and serve hot.
Notes
- Use rotisserie chicken for convenience.
- Add ginger or garlic for extra flavor.
- Adjust thickness with more or less cornstarch slurry.
- Store in the refrigerator for up to 3 days.
- Reheat gently without boiling to preserve texture.
- Add tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 110 mg
