I love soup season, although I make this year round
I love how the way we eat changes with the seasons. Light, fresh ingredients in the summer, and hearty, warming bowls of comfort in the winter. This Chicken Corn Soup is a warming bowl of comfort that I make all year. It’s the perfect cure for a winter chill or a runny nose. I love the pops of corn and silky ribbons of egg nestled in a comforting bowl of chicken stock. It’s so beautifully balanced with robust vinegar and hints of sesame. This fool proof, quick version of soup is ready in under 20 minutes.
The trick to making chicken corn soup fast
While I can appreciate a slow cooked chicken broth, I do not have the patience when it comes to making soup. When I want soup, I want it fast, and this is the best way to make it. I use a Maggi chicken cube. It has great flavor and it’s quick. You can also use ready made chicken stock, or any other chicken cube. The chicken is boiled in the stock, which adds more chicken flavor.
The flavors are simple but work well together
The ingredient list isn’t very long. Vinegar, soy sauce and sesame oil are a great combination to add depth of flavor. The seasonings are basic but lend a hand at elevating the flavors. I love using garlic powder instead of fresh garlic. It has a more subtle flavor that works better in soups. This is simpler than my Hot and Sour Soup but the corn and egg ribbons are enough to carry it. You can double the egg to make this slightly thicker.
Chicken Corn Soup
- 1 liter water
- 1 maggi chicken cube
- 1 chicken breast finely diced
- 3/4 cup corn lightly mashed
- 2 tbsp vinegar
- 1 tbsp soy sauce low sodium
- 1 tbsp sambal oelek
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 1/4 tsp garlic powder
- 2 tbsp corn starch
- 3 tbsp water for slurry
- 1 egg beaten
- 1/2 tsp sesame oil
- salt to taste
- Bring the water to a boil in a saucepan. Add the chicken cube, diced chicken, corn and vinegar. Simmer for five minutes.
- Then add the soy sauce, sambal oelek and seasoning.
- In a small bowl mix the corn starch and water for the slurry. Add it to the soup, mixing constantly so no lumps form. Simmer for a couple minutes.
- Add the beaten egg into the soup in three batches and do not mix until the egg floats to the top. Slowly mix to keep the egg ribbons intact. Add the sesame oil and simmer for a minute or so more and serve immedietly. Refridgerate leftovers.
Have you tried this classic chicken corn soup?
I love hearing your feedback! If you tried this soup I’d love to hear how it turned out!Add to favorites