Description
This comforting Chicken and Sweet Corn Soup is a deliciously wholesome meal perfect for any day. Tender chicken breasts are browned and shredded before being simmered in a flavorful broth enriched with sweet corn, aromatic vegetables, and a touch of soy sauce. The optional addition of ginger, white pepper, and cornstarch enhances the warmth and texture, making it a nourishing soup that’s both satisfying and easy to prepare.
Ingredients
Scale
Chicken and Broth
- 2 chicken breasts (boneless, skinless)
- 4 cups chicken broth
Vegetables and Aromatics
- 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 teaspoon ginger, grated (optional)
Seasonings and Thickening
- 1 tablespoon soy sauce
- 1/2 teaspoon white pepper (optional)
- Salt to taste
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons olive oil or vegetable oil
Garnish
- Fresh cilantro or green onions, chopped (for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper. Cook each side for about 6-8 minutes until the chicken is browned and fully cooked through. Remove the chicken from the pot and set aside to cool.
- Prepare the Soup Base: In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring frequently, until the vegetables soften, about 5 minutes.
- Add Broth and Corn: Pour in the chicken broth and add the drained sweet corn kernels. Stir in soy sauce and grated ginger if using. Bring the mixture to a gentle simmer and cook for 10-15 minutes to allow 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: Return the shredded chicken to the pot and stir well to combine.
- Thicken the Soup (Optional): If you prefer a thicker soup, create a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Stir this slurry into the simmering soup and cook for an additional 3-5 minutes until it thickens.
- Season and Serve: Taste the soup and adjust seasoning with more salt, white pepper, or soy sauce as desired. Ladle the hot soup into bowls and garnish with freshly chopped cilantro or green onions.
- Enjoy: Serve the soup hot alongside crusty bread for a complete and comforting meal.
Notes
- For a gluten-free option, ensure soy sauce used is gluten-free or substitute with tamari.
- The ginger and white pepper are optional but add a nice warmth and subtle spice to the dish.
- Use fresh vegetables for best flavor and texture; frozen corn can be used if fresh or canned is unavailable.
- Cornstarch slurry helps thicken the soup, but you can omit it if you prefer a lighter broth.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
