Chicken and Corn Soup
This healthy Chinese chicken & corn soup hits the spot when you're down with a cold. Loads of chicken with corn, garlic, ginger & turmeric
Video
Ingredients
- 1 L / 1 qt salt reduced or low sodium chicken stock (NOTE 1)
- 2 cups (500ml / 0.5 qt) water
- 2 tsp (8g / 0.28oz) finely minced fresh ginger
- 1 large garlic clove, finely minced
- 420g / 14.8oz tin of creamed corn (NOTE 2)
- 420g / 14.8oz tin of corn kernels (drained) (NOTE 3)
- 1 tbsp (20ml / 0.7floz) soy sauce
- 1 tsp chicken powder (NOTE 4)
- ½ tsp ground turmeric (NOTE 5)
- 200g / 7oz rotisserie / bbq chicken, shredded (NOTE 6)
- 2 large eggs (lightly beaten)
- 2 tsp sesame oil (NOTE 7)
- 2 spring onions / scallion stalks, sliced thinly
For the slurry to thicken soup
- 2 tbsp (25g / 0.9oz) cornflour or cornstarch
- ¼ cup (60ml / 2floz) water
Instructions
- In a large saucepan, combine stock and water, then simmer over medium-high heat. Add ginger, garlic, corn (kernels and creamed), soy sauce, chicken powder, turmeric, and optionally, the white parts of spring onions. Stir until combined, then bring to a simmer and cook for 10 minutes.
- Meanwhile, shred the chicken or chop it finely. Prepare the slurry to thicken the soup by mixing the water and cornflour in a small bowl until combined. In another bowl, beat the eggs lightly until just combined.
- Remove and discard the spring onions stems. While the soup is simmering, quickly stir the slurry and pour slowly into the soup while gently stirring. As the soup thickens, add the chicken, and bring to a gentle simmer. Stir the soup into in a circular motion, then drizzle in the egg until they form into ribbons and float to the top. Gently stir in the sesame oil, followed by the sliced spring onions, or use the spring onions as a garnish.
Notes
(NOTE 1) Chicken stock / broth - I prefer to use salt-reduced (low-sodium) stock so I can control how much salt's in my dishes. Remember, it's always better to be under-seasoned than over-seasoned, as it's easier to fix.
(NOTE 2) Tinned creamed corn is corn kernels cooked in a thick sauce and then canned. The label lists corn, water, sugar, maize thickener, and salt as ingredients.
(NOTE 3) Tinned corn kernels - I like my soup with textures from whole corn kernels, if you like, you could double the tins of creamed corn instead for this recipe.
(NOTE 4) Chicken powder - I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Other brands of chicken powder, chicken stock powder, or crumbled chicken bouillon cubes would also work.
(NOTE 5) Ground turmeric (optional) is a bright yellow spice made from the turmeric plant. It's used for its earthy, curry-like flavour, and vibrant colour.
(NOTE 6) Rotisserie or BBQ chicken - Here, the name 'BBQ chicken' stuck here, even though the cooking method changed from charcoal BBQ to rotisserie oven cooking. You can also use shredded leftover roast chicken or poach some chicken breast to add to the soup.
(NOTE 7) Sesame oil - Roasted sesame oil has a strong aroma with a roasted nutty flavour and smell, it's also has a dark colour. Sesame oil is available in the international or cooking oil section of supermarkets, or purchased in Asian grocers.
Leftovers - Allow the chicken and corn soup to cool completely at room temperature, then transfer to a container. Store soup in fridge for up to 3 days or freeze for up to 3 months.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Nutrition
Serving: 1 ServingCalories: 198kcalCarbohydrates: 25gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 83mgSodium: 659mgPotassium: 473mgFiber: 2gSugar: 5gVitamin A: 213IUVitamin C: 5mgCalcium: 29mgIron: 1mg