Chicken Corn Soup Recipe

Ingredients (Serves 4–6)

• 1 cup cooked chicken, finely shredded

• 4 cups chicken broth

• 1 cup sweet corn kernels (fresh or frozen)

• 1 egg, lightly beaten

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• 1 tsp garlic, minced

• ½ tsp ground white pepper

• Salt to taste

• 1 tsp soy sauce (optional)

• Chopped green onions for garnish

Instructions

1. Bring chicken broth to a gentle boil in a pot.

2. Add garlic, corn, and shredded chicken; simmer 5 minutes.

3. Stir in soy sauce, salt, and white pepper.

4. Add cornstarch slurry and cook until slightly thickened.

5. Slowly pour in beaten egg while stirring to form ribbons.

6. Simmer 1–2 minutes, garnish with green onions, and serve hot.

Tips & Variations

• Add ginger for extra warmth

• Use cream-style corn for thicker soup

• For spicy kick, add chili oil or vinegar

Q & A

Q: Can I make it ahead?
A: Yes—store refrigerated up to 3 days.

Q: Is this soup healthy?
A: Yes! High protein, light, and comforting.