Chicken and Sweet Corn Soup
A Cozy, Kid-Friendly Chicken and Sweet Corn Soup for Chilly Days
This warm and comforting chicken and sweet corn soup is a hit with kids and adults alike. It’s packed with flavor, protein, and nutrients, making it the perfect quick and easy meal on a cold winter day. Plus, it’s ready in just 20 minutes!
Ingredients (Serves 4)
- 1 liter homemade or high-quality chicken stock
- 1 clove garlic, thinly sliced or grated
- 3cm (15g) fresh ginger, grated
- 2 tablespoons tamari
- 400g free-range or organic chicken tenderloins
- 1 egg
- 310g can corn kernels, drained (or fresh corn from 2–3 cobs)
- 420g creamed corn (or fresh corn blended in a food processor)
- 3 green shallots, thinly sliced
- 2 handfuls fresh coriander leaves, chopped
- 1 handful fresh chives, chopped
How to Make Chicken and Sweet Corn Soup
1: Cook the Chicken
- In a large pot, bring chicken stock, ginger, garlic, and tamari to a boil over medium heat.
- Add chicken tenderloins and reduce heat to a simmer.
- Cook for 5–7 minutes, or until chicken is just done. Avoid overcooking to keep it tender.
2: Shred the Chicken
- Remove chicken from the pot and shred it using a fork.
3: Add the Egg
- Whisk one egg in a small cup.
- Slowly pour it into the hot stock while whisking continuously. This will create delicate egg ribbons.
4: Final Touches
- Stir in creamed corn, corn kernels, green shallots, coriander, and shredded chicken.
- Bring everything to a gentle boil, then remove from heat.
Enjoy Your Bowl of Comfort!
Serve immediately and savor this deliciously warming soup. Just note, it’s not suitable for freezing due to the egg. Store leftovers in the fridge and enjoy within two days.
Here’s another Chicken recipe that you can try, and share it with friends! Let me know how it goes! Book a session with me to feel great again!
