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.
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.