Description

This comforting Chicken and Sweet Corn Soup is a hearty and flavorful dish made with tender chicken breasts, sweet corn, and a medley of aromatic vegetables simmered in a savory chicken broth. Perfect as a warming meal, this soup combines simple ingredients with a subtle hint of ginger and soy sauce, enhanced by a optional cornstarch thickening technique, making it a satisfying and easy-to-make recipe for any day.

Ingredients

Scale

Chicken and Soup Base

2 chicken breasts (boneless, skinless)
4 cups chicken broth
1 can (15 oz) sweet corn kernels, drained
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup carrots, diced
1/2 cup celery, diced
1 tablespoon soy sauce
1 teaspoon ginger, grated (optional)
1/2 teaspoon white pepper (optional)
Salt to taste
2 tablespoons olive oil or vegetable oil

Thickening Agent (Optional)

1 tablespoon cornstarch
2 tablespoons cold water

Garnish

Fresh cilantro or green onions, chopped

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Instructions

Cook the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken breasts until browned on both sides and fully cooked through, about 6-8 minutes per side. Remove the chicken from the pot and set aside to cool.
Prepare the Soup Base: Using the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook over medium heat until the vegetables are softened, approximately 5 minutes.
Add Broth and Corn: Pour in the chicken broth and add the drained sweet corn kernels. Stir in the soy sauce and grated ginger if using. Bring the mixture to a gentle simmer and cook for 10-15 minutes, allowing the vegetables to tenderize and the flavors to meld.
Shred the Chicken: While the soup simmers, shred the cooled chicken breasts into bite-sized pieces using two forks.
Add the Chicken to the Soup: Add the shredded chicken back into the pot with the simmered soup. Stir well to combine.
Thicken the Soup (Optional): If a thicker consistency is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a smooth slurry. Stir this mixture into the soup and simmer for an additional 3-5 minutes until the soup thickens.
Season and Serve: Taste the soup and adjust the seasoning with additional salt, white pepper, or soy sauce as needed. Ladle the hot soup into bowls and garnish with freshly chopped cilantro or green onions.
Enjoy: Serve the soup hot, optionally paired with crusty bread for a complete and satisfying meal.

Notes

For a gluten-free version, use gluten-free soy sauce or tamari.
Adjust the amount of ginger based on your preference for spiciness and aroma.
The cornstarch slurry is optional and can be omitted if you prefer a thinner soup.
Add a splash of lemon juice or white vinegar for a slight tang if desired.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Asian