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Chicken and Sweet Corn Soup

Chicken and Sweet Corn Soup

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 8 -10 servings 1x

Description

This Chicken and Sweet Corn Soup recipe is quick and easy to make on the stovetop or in the Instant Pot, and tastes so comforting and delicious.  Heads up — this recipe makes a pretty large batch, so feel free to halve it if need be.


Scale

Ingredients

  • 8 cups good-quality chicken stock or vegetable stock, divided
  • 3 cups diced or shredded cooked chicken breasts* (about 1 pound chicken)
  • 2 teaspoons ground ginger
  • 1/2 teaspoon garlic powder
  • 4 green onions, thinly sliced with the white and green parts divided
  • 2 medium carrots, finely diced
  • 1 (15-ounce) can whole kernel corn
  • 1 (15 ounce) can creamed corn (or see alternative below**)
  • 1/4 cup cornstarch
  • 6 large eggs, whisked
  • 1 teaspoon toasted sesame oil
  • sea salt and freshly-cracked black pepper

Instructions

Stovetop Directions:

  1. In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined.  Heat over medium heat until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
  2. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined.  Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
  3. Using a spoon, begin to swirl the soup slowly in a continuous motion.  Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream.  The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
  4. Add in the toasted sesame oil, and stir to combine.  Then taste the soup, and season with salt and pepper as needed.
  5. Serve warm, sprinkled with the remaining green parts of the green onions.

Instant Pot (Pressure Cooker) Directions:

  1. In the bowl of an Instant Pot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined.  Place the lid on the Instant Pot and set the valve to “Sealing.”  Then pressure cook on high for 8 minutes, followed by a quick release.
  2. In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined.  Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened.
  3. Using a spoon, begin to swirl the soup slowly in a continuous motion.  Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream.  The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
  4. Add in the toasted sesame oil, and stir to combine.  Then taste the soup, and season with salt and pepper as needed.
  5. Serve warm, sprinkled with the remaining green parts of the green onions.

Notes

*Feel free to use raw boneless skinless chicken breasts in place of the pre-cooked chicken too!  If using the:

  • stovetop method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one.  Then simmer until they are cooked through.  Remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on.
  • Instant Pot method, simply add the raw chicken breasts along with the rest of the broth ingredients in step one.  Then once the broth has finished pressure cooking, remove the chicken breasts, shred with a fork, then add them back to the soup, and continue on.

**If you do not have a can of creamed corn, no worries!  Just take a can of whole kernel corn and pulse it in a food processor or blender until it’s mostly blended, then add it to the soup.  (Or you can skip this step altogether, and just use 100% whole kernel corn instead of the whole/creamed mix.)