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
-
Bring chicken broth to a gentle boil in a pot.
-
Add garlic, corn, and shredded chicken; simmer 5 minutes.
-
Stir in soy sauce, salt, and white pepper.
-
Add cornstarch slurry and cook until slightly thickened.
-
Slowly pour in beaten egg while stirring to form ribbons.
-
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.
