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Chicken and Sweet Corn Soup
This Chicken and Sweet Corn Soup recipe is quick and easy to make on the stovetop or in the Instant Pot, and tastes so comforting and delicious. Heads up -- this recipe makes a pretty large batch, so feel free to halve it if need be.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Stovetop Directions:
2
In a large stockpot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn 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.
ground ginger2 teaspoonsmedium carrots (finely diced)2whole kernel corn1 (15-ounce) cancreamed corn (or see alternative below**)1 (15 ounce) can
3
In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for ⏱️ 1 minute, or until the soup has thickened.
4
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.
large eggs (whisked)6
5
Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
toasted sesame oil1 teaspoon
6
Serve warm, sprinkled with the remaining green parts of the green onions.
7
Instant Pot (Pressure Cooker) Directions:
8
In the bowl of an Instant Pot, stir together 7 cups stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn and creamed corn until combined. Place the lid on the Instant Pot and set the valve to "Sealing." Then pressure cook on high for ⏱️ 8 minutes, followed by a quick release.
ground ginger2 teaspoonsmedium carrots (finely diced)2whole kernel corn1 (15-ounce) cancreamed corn (or see alternative below**)1 (15 ounce) can
9
In a separate bowl, whisk together the remaining 1 cup stock and cornstarch until combined. Stir the mixture into the soup and cook for ⏱️ 1 minute, or until the soup has thickened.
10
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.
large eggs (whisked)6
11
Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
toasted sesame oil1 teaspoon
12
Serve warm, sprinkled with the remaining green parts of the green onions.
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