Your Cooking Coach
Show MenuHide Menu

Sweet Corn Chicken Soup

Spread the love

sweet-corn-chicken-soupThis soup is very close to my heart. I grew up eating it and have very happy memories of my Mom making it for us. It is very popular in India at the Chinese restaurants. We would have the soup with chicken sandwiches- I still think of those delicious mouthwatering sandwiches! In India very much like Europe, the sandwiches don’t have a lot of filling- just enough to give you a taste of the main ingredient as well as the delicious soft white bread! Those were the days when there was no awareness about eating whole wheat bread! My Mom would start by spreading a thin layer of butter on each slice and then spread a layer of shredded chicken with some salt and pepper- it was absolutely delicious- I digress- I think the reason we would have the soup and sandwiches together was because my Mom would poach some chicken and then use it for both the dishes. I usually do that on the weekends- have some chicken breast cooked in the fridge. This time I roasted the chicken breasts with salt, pepper and olive oil in the oven (rotisserie chicken can be substituted). They came out nice and juicy ready to be used for numerous dishes- another dish coming tomorrow!
I introduced this soup to my daughter a few years ago- she loved it, especially because it had corn in it. We also found it at a local Chinese restaurant- she has ordered it so often now, that whenever she enters the place, they know what she is going to eat. We made it together on the weekend and she was not convinced it would turn out as yummy as the soup she eats at the restaurant, well- she was pleasantly surprised! I urge you to try this soup it’s fabulous!

  • 32 ounces- 4 cups chicken broth
  • 1 14¾ ounces can creamed corn
  • 1 cup shredded chicken
  • 1 egg, beaten with pinch of salt
  • 3 teaspoons cornstarch, divided
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons salt or to taste
  • 1 scallion, chopped finely

In a medium pot, heat the chicken broth. Add the creamed corn. Bring to a boil. In a small bowl mix 2 teaspoons cornstarch with 2 tablespoons water, mix well. Add to the boiling chicken broth. The mixture will begin to thicken as it comes back to a boil. Add the shredded chicken. In a small bowl mix one teaspoon cornstarch with 1 tablespoon water, mix well and add to the beaten egg mixture. Lower the heat to a medium low and add the egg mixture in a slow drizzle while whisking the broth. Finish the soup with salt and scallions.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *