Description
A comforting chicken and sweetcorn soup that combines savory flavors with a creamy texture, perfect for warm cozy meals.
Ingredients
Scale
- 4 cups (1 liter) chicken stock
- 2 garlic cloves, finely crushed
- 1 can (14.8 oz / 420 g) creamed corn
- 1/2 cup (4.4 oz / 125 g) corn kernels, drained and rinsed
- 2 cups (10 oz / 280 g) cooked shredded chicken breast
- 3 green onions, thinly sliced
- 2 teaspoons Kikkoman Traditionally Brewed Soy Sauce
- 1 tablespoon Mae Ploy Sweet Chili Sauce
- 2 large egg whites, lightly beaten
- 1/2 teaspoon sesame oil
- 1 cup cold water
Instructions
- Place chicken stock into a medium saucepan over medium-high heat. Add crushed garlic, creamed corn, corn kernels, half of the sliced green onions, and 1 cup cold water. Stir to combine.
- Cover and bring to a gentle boil. Reduce heat to low and simmer for 5 minutes, allowing the flavors to meld beautifully.
- After five minutes, add shredded chicken breast, soy sauce, and sweet chili sauce. Stir well and simmer for another 10 minutes until heated through.
- Reducing the heat to low, slowly drizzle the beaten egg whites into the soup while stirring gently in one direction.
- Stir in sesame oil, remove from heat, and take a moment to appreciate the beauty of your creation.
- Ladle the soup into serving bowls and garnish with the remaining green onions. Serve hot.
Notes
This soup can be made ahead and stored in the refrigerator for 2-3 days. Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 850mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chicken soup, sweetcorn soup, comfort food