Chicken and corn soup

Here’s a cozy, comforting recipe for Chicken and Corn Soup — simple to make, full of flavor, and perfect for cooler weather or when you need something soothing.

🍜 Chicken and Corn Soup (Classic Style)

📝 Ingredients:

• 2 cups cooked chicken, shredded (rotisserie or poached works well)

• 1 tablespoon vegetable oil or butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1 teaspoon grated fresh ginger (optional but recommended)

• 4 cups chicken broth

• 1½ cups sweet corn kernels (fresh, frozen, or canned – drained)

• 1 can (15 oz) creamed corn

• 2 teaspoons soy sauce

• 1 tablespoon cornstarch + 2 tablespoons water (for thickening)

• 2 eggs, beaten

• Salt and pepper, to taste

• Chopped scallions or cilantro, for garnish

👨‍🍳 Instructions:

1. Sauté Aromatics

   • Heat oil in a large pot over medium heat.

   • Add onion and sauté for 3–4 minutes until translucent.

   • Add garlic and ginger; cook for another 30 seconds until fragrant.

2. Add Soup Base

   • Pour in chicken broth, corn kernels, and creamed corn.

   • Stir in shredded chicken and soy sauce.

   • Bring to a gentle boil, then reduce to a simmer for 10 minutes.

3. Thicken the Soup

   • Stir together cornstarch and water to make a slurry.

   • Slowly pour into the soup while stirring. Let simmer 2–3 minutes until slightly thickened.

4. Egg Drop Technique

   • Turn the heat to low.

   • Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently in one direction to create egg ribbons.

5. Season and Serve

   • Taste and adjust seasoning with salt and pepper.

   • Garnish with chopped scallions or cilantro.

🔄 Variations:

• Add rice or noodles for a heartier meal.

• Use leftover roast chicken or turkey.

• Spice it up with a dash of white pepper or a few drops of sesame oil.