chicken corn soup

Simple Chinese Chicken Corn Soup made in just 20 minutes... a super healthy recipe that&#039;s perfect for an easy lunch or a quick weeknight dinner. 

Chicken Corn Soup

1000 ml liquid chicken stock

tsp minced garlic

420 g creamed corn

g corn kernels (drained, rinsed)

spring onions (thinly sliced)

chicken (see notes)

soy sauce (extra

tbs sweet chilli sauce

tbs cornflour (dissolved in a little water)

egg whites (lightly beaten)

Place the liquid chicken stock, garlic, creamed corn, corn kernels and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil.&nbsp;

Reduce heat to low and then simmer&nbsp;for 5 minutes.

Add the shredded chicken, soy sauce and sweet chilli sauce and stir to combine.&nbsp;

Simmer for 5 minutes or until heated through. Add the cornflour dissolved in a little water and stir. Simmer for a further 5 minutes.&nbsp;

Gradually drizzle in the whisked egg whites and stir until cooked.&nbsp;

Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.&nbsp;

Conventional Method

Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat. 

Add the olive oil and saute for 3 minutes, 100 degrees, Speed soft.

Add the liquid chicken stock, creamed corn, corn kernels and shredded chicken and cook for 15 minutes, 100 degrees, Reverse, Speed 1.

Set the timer to 2 minutes and mix on Speed 1, 100 degrees. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.

Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.

Thermomix Method

g Boneless chicken thigh/breast ((cut small dices))

Chicken stock ((stock

Sweet corn ((

Sweet corn

½ Carrot

tsp Garlic (fine chopped)

eggs

tbsp Corn starch(flour)

Water

White pepper

Sesame oil

First cut the chicken and carrot into small dices. Finely chop the garlic cloves and ½ cup of sweet corn. Cut spring onions into thin slices and set aside.

In a medium pot, pour the chicken stock in, bring it boil with medium heat.

Add the chopped garlic and chicken pieces stir well, then follow with the carrot cubes, sweet corns and mashed sweet corn. Close the lid the simmer with medium heat for 5-6 minutes.

Combine 2 tablespoon of corn starch(flour) with ¼ cup water. Beat 2 eggs and season with a sprinkle of salt.

Pour the corn starch water in  and stir well. When the soup start to get thicken, pour the egg slowly and stir gently in the same direction. Season with salt, white pepper and sesame oil.  Turn off the heat and add chopped spring onions.

Make a taste test and add more salt or pepper according to your taste.

Transfer to serving bowl and garnish with chopped spring onions.

You can serve up to 4 persons as a side. Enjoy!

This clear yet creamy Chicken Sweet Corn soup is made with chicken, sweet corn, and crunchy vegetables in an aromatic broth, and finished with an egg drop confetti.  Enjoy this bowl of comfort in a little over 30 minutes using your Instant Pot or stove!

Chicken Sweet Corn Soup - Instant Pot | Stove

chicken stock

corn

yellow sweet corn (fresh

chicken breast

soy sauce

salt

tsp black pepper

tbsp rice vinegar

tsp crushed ginger ((1 inch piece))

garlic

spring onions ((white part only))

carrots (finely chopped (about 2))

egg (beaten)

spring onions (sliced (green part))

cabbage (shredded thin)

tsp sesame oil

cornstarch

water

jalapeno (or serrano chili, thinly sliced)

Blend together 1 cup thawed or fresh yellow sweet corn with 1/4 cup stock or water.  Blend into a smooth paste.

Creamed Corn

Turn on the Instant Pot. Add chicken stock, crushed ginger, corn kernels and creamed corn to the cooking pot.  Add carrots, spring onions, soy sauce and vinegar.

Add salt, pepper, chicken breast and stir well. Close lid and pressure cook on Manual/Pressure cook (high), for 8 minutes. If skipping chicken to make Vegetarian Sweet Corn Soup, adjust cook time to 2 mins.

Pressure Cook

Wait 5 minutes before carefully releasing the pressure manually (NPR 5, then QR).  This prevents the soup from squirting out from the pressure valve.

Remove chicken breast and shred it using two forks.  Turn on Saute and check for seasoning.  Add cabbage, shredded chicken and sesame oil to the pot.

Beat an egg and add to the pot WHILE stirring continuously.  This makes the egg cook in thin ribbons instead of chunks.  This also helps thicken the soup.

Simmer and Thicken

If you want to thicken the soup more, add the cornstarch slurry while stirring the soup.&nbsp; Bring it to a boil and turn off Saute.&nbsp; Garnish with spring onions and enjoy

Optional step for thickening the soup more

In a small microwave safe bowl, add thinly sliced jalapeno and rice vinegar.&nbsp; Microwave for 30 seconds and cool.&nbsp;&nbsp;

Optional Garnish: Chili-Vinegar

RECIPE: 👉 https://spicecravings.com/chicken-sweet-corn-soup-instant-pot

Simple and comforting, this clear yet creamy Chicken Sweet Corn soup is pure comfort food.  Its made with healthy ingredients like sweet corn, crunchy vegetables, in a flavorful chicken stock, and finished with an egg drop confetti.

More SOUP RECIPES from my kitchen: 👉 https://spicecravings.com/recipe-index/instant-pot-soups

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Chicken Sweet Corn Soup in Instant Pot Pressure Cooker

A cozy and filling chicken soup bursting with bright flavors! This soup is enriched with the goodness of chicken and corns flavored with salt, black pepper and parsley.

Instant Pot Chicken Corn Soup

tbsp butter

onion (chopped)

red pepper (chopped)

potatoes (in cubes)

chicken (cooked and shredded)

bay leaves

parsley

Extra virgin oil (for sprinkling)

kosher salt (to taste)

pepper (to taste)

Add butter into the Instant Pot and let it melt.

Add chopped onion and garlic and cook until the onion is softened.

Add pepper, potatoes, corn, chicken stock and bay leaves and cook for 10 minutes on high pressure.

When cooking ends, do a quick pressure.

Add shredded chicken, salt and pepper and stir a bit.

Serve with parsley on top.

Smooth and silky Chicken Sweetcorn Soup
A definite all time comfort food.
It is easy to whip up using either left over roast chicken or fresh chicken.

Chicken and Sweetcorn Soup

creamed corn

chicken breast (3 cups of leftover roast chicken shredded)

chicken stock cubes (optional)

sesame oil

corn flour (mix

white pepper (black if you don't have any white pepper)

onion

A super cozy soup made with noodles (or homemade rivels), tender browned chicken, sweet corn, salty bacon, plenty of veggies and a lightly creamy broth. Such a satisfying soup to make year round!

olive oil

lb. bone-in, skin on chicken thighs, (skins removed, excess fat trimmed)

Salt (and black pepper)

carrots

celery ((about 3 ribs))

Tbsp minced garlic ((3 cloves))

(14.5 oz) cans low-sodium chicken broth ((7.5 cups))

corn ((3 cups corn))

Tbsp chopped fresh thyme, (or 1 tsp dried)

(heaping, 4.5 oz) old fashioned egg noodles*

heavy cream

bacon, (cooked, chopped)

Heat olive oil in a large pot over medium-high heat. Dab thighs dry with paper towels, and season both sides with salt and pepper.

Sear thighs in pot until golden brown, about 4 to 5 minutes per side. Transfer to a plate leaving oil in pot.

Add onion, carrots, and celery to pot. Saute 3 minutes, add garlic and saute 30 seconds longer.

Pour in chicken broth then return chicken to pot along with stripped corn cobs, bay leaves and thyme. Season soup with salt and pepper and bring to a simmer.

Reduce heat to low and simmer 15 to 20 minutes. Remove corn cobs and discard, remove chicken and set aside for 5 to 10 minutes then shred.

Meanwhile add corn kernels and egg noodles to soup. Simmer, covered, for amount of time listed on noodles package (usually about 14 to 20 minutes).

Return to chicken to soup, add cream and parsley. Taste soup for more salt as needed.

Remove bay leaves. Pour servings into bowls and garnish with bacon.

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The most viewed chicken corn soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine