Chicken Corn Soup

5 from 1 vote

This Chinese chicken corn soup is a cozy, comforting egg drop soup made with tender chicken, sweet corn, and silky egg ribbons. A mild, warming and freezer friendly.

Prep Time10

Cook Time10

Course: 30 min meals, Soup

Cuisine: Chinese/Indo Chinese, Indian, pakistani

Diet: Halal

Servings: servings

Calories: 59kcal

Author: Wajiha

Ingredients

1 Litre Chicken Broth see notes
1 cup shredded chicken see notes
1/2 cup canned corns whole
1/2 cup corns blended with water to make paste
1 teaspoon salt or to taste
1 teaspoon black pepper powder or crushed
1/2 teaspoon White pepper powder optional
1 teaspoon Garlic powder
1 tablespoon Soy Sauce
1 tablespoon White Vinegar
4 tablespoon Cornflour mixed with water to make a slurry
1 whole Egg Beaten

Toppings and Garnish

Soy Sauce
Vinegar with green chilies sliced in it.
Hot Sauce
sliced spring onion

Instructions

Add your chicken broth and a litre of water into a large stock pot and heat at medium to high flame on the stove.
Once your broth starts to boil, add all the seasonings, shredded chicken, corn kernels and corn paste. Allow to simmer for 2 to 3 minutes.
Reduce heat to low and add your cornflour slurry while stirring to avoid any lumping.
Allow the soup to thicken. Add more cornflour if you want your soup to be thicker.
Serve hot, garnished with green onions and condiments on the side.

Notes

Chicken stock substitute
To use chicken bouillon cubes instead of chicken stock, follow this ratio
2 cubes for 1 Litre of Water.
Do NOT add salt of your own while using stock cubes. Taste the soup, then decide if you need more salt, as the stock cubes are always high in sodium.
Thickening Agent
Use Arrowroot or tapioca flour if you don't want to use cornflour
You can freeze the leftover soup. To reheat it, simmer it on the stove with a splash of water. You may have to add more thickening agent again.

Nutrition