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Chicken and Sweet Corn Soup by Nature's Parlour

Ingredients

40 mins

X 4-5 peoples

TBC Cals

1 L	Stock (Chicken/ Vegetable)
200-300 g	Raw Chicken Breast/ Tenderloin
1 tsp	Ginger, ground
1/4 tsp	Garlic Powder
2	Green Onions, thinly sliced
1 pcs	Medium Carrots, finely diced
200 g	Canned Whole Kernel Corn
200 g	Canned Creamed Corn
2 tbsp	Cornstarch
3 pcs	Large Eggs, whisked
1/2 tsp	Sesame Oil
	Salt
	Black Pepper

Method

This Chicken and Sweet Corn Soup recipe is quick and easy to make, it’s full of protein and veggies and it’s naturally gluten-free, and it is sooo comforting and delicious.

In a large stockpot, add 800 ml stock and raw chicken breasts.Then simmer about 13 min until they are cooked through. Remove the chicken breasts, shred with a fork.
Add in ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn in stockpot, stri until combined.
Heat over medium heat until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 10 minutes, or until the carrots have softened.
In a separate bowl, whisk together the remaining 200ml stock and cornstarch until combined. Stir the mixture into the soup and cook for 1 minute, or until the soup has thickened. Add shredded chicken back to the soup.
Using a spoon, begin to swirl the soup slowly in a continuous motion. Then while you are still swirling the soup, drizzle the eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, and they will form those beautiful egg ribbons.
Add in sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
Sprinkled with the remaining green parts of the green onions if served warm.

Tips : You can also served chilled, but do not add on green onions.

credit: https://www.gimmesomeoven.com/chicken-sweet-corn-soup/

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Chicken and Sweet Corn Soup by Nature's Parlour