Chicken Corn Soup
Chicken corn soup is an easy, tasty way to warm up and feel good. With soft chicken pieces and sweet corn in a flavorful broth, it’s a dish you can make quickly and enjoy anytime.
Equipment
- Pot
- Stirring Spoon
Ingredients
Main Ingredients
- 1 cup cooked chicken, shredded preferably from breast or thigh
- 1 cup sweet corn kernels fresh, canned, or frozen
- 4 cups chicken broth homemade or low-sodium store-bought
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch to thicken the soup
Seasoning
- to taste salt
- to taste black pepper
- optional soy sauce for depth
- optional chopped spring onions
Instructions
- Heat a tablespoon of oil in a pot over medium heat. Add chopped onions, garlic, and grated ginger. Stir gently until fragrant.
- Pour in chicken broth and bring to a gentle boil. Add shredded chicken and corn kernels. Simmer for about 10 minutes.
- Mix cornstarch with a few tablespoons of cold water until smooth. Slowly stir into the soup to thicken.
- Season with salt and black pepper to taste. Add a dash of soy sauce if desired. Garnish with chopped spring onions before serving.
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Notes
Use homemade broth for richer flavor. Adjust thickness with cornstarch or by simmering longer. Fresh corn adds sweetness but canned or frozen works well too.