Recipe: Corn and Chicken Soup

February 04, 2010

Dreary days and warm soup always seem to go together. This is my go-to default soup whenever I happen to have some leftover chicken. Simple but good! This recipe is from memory so it's not very precise. I never make it the same way twice, but it always seems to taste the same. Maybe that just means its incredibly difficult to mess up!

Corn and Chicken Soup
serves 4

  • 2 eggs
  • 3 cups of water 
  • 3 cups chicken stock
  • 1 chicken breast (or leftover roast chicken bits. White meat is best)
  • 2 cups of frozen corn
  • 2 tbsp soy sauce 
  • Salt and pepper to taste
  • Garnish: Green Onion
  • Optional: 1 tbsp cornstarch
  1. Beat the eggs in a bowl and set aside. 
  2. Dissolve cornstarch in a bowl of cold water and set aside.
  3. Bring the water and chicken stock to a boil. If you are starting with an uncooked chicken breast, throw it into the pot to cook at the same time. When it's cooked, remove the chicken breast and use a fork to pull it into pieces.
  4. Put the chicken back in the pot with the corn, soy sauce, salt and pepper.
  5. Bring the soup back to a boil. Once boiling rapidly, use a circular motion to add the eggs into the pot (don't just dump the bowl of eggs into one spot). Stir the pot a minute or two after adding the eggs. This will ensure you get those lovely fluffy eggy strands in your soup.
  6. Add the cornstarch and boil until slightly thickened.
  7. Garnish with green onion.

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