Name: Chicken and Corn Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 6
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts, diced into 1/2 inch pieces; 6 cups chicken broth, low-sodium; 3 cups fresh or frozen corn kernels; 1 cup heavy cream; 2 tablespoons cornstarch mixed with 3 tablespoons cold water; 2 eggs, lightly beaten; 1/4 cup fresh chives or green onions, finely chopped; 1 teaspoon salt, or to taste; 1/2 teaspoon black pepper, freshly ground

Instructions

Sauté aromatics

Heat vegetable oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Cook the chicken

Add the diced chicken to the pot and cook for 5-6 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned on all sides.
Add broth and corn

Pour in the chicken broth and bring to a simmer. Add the corn kernels and let the soup simmer for 15 minutes to develop flavor and ensure the chicken is fully cooked.
Thicken the soup

Stir in the heavy cream and bring back to a gentle simmer. Add the cornstarch slurry while stirring constantly. Let the soup simmer for 2-3 minutes until it begins to thicken.
Create egg ribbons

Reduce heat to low. While stirring the soup in a circular motion, slowly drizzle in the beaten eggs to create thin ribbons throughout the soup.
Season and serve

Season with salt and pepper to taste. Remove from heat and stir in half of the chopped chives or green onions. Ladle into bowls and garnish with remaining chives before serving.

Chicken and Corn Soup

Ingredients

Instructions

Nutritional Information