How to Cook Sweet and Savory Corn and Chicken Soup
Sweet and Savory
During the cold months, there's nothing better than soup for a warming and hearty meal. This easy-to-make corn and chicken soup is both sweet and savory.
Ingredients
- 150 grams chicken, any parts
- 1/2 cup corn kernels
- 1.2 litres + 1 cup water
- 1 inch ginger, sliced
- 3 tablespoons onion, minced
- 2 tablespoons cornstarch
- 1 cube chicken boullion
- salt, to taste
- pepper, to taste
- oil, for sauteeing
Utensils
For Preparation:
- 1 large bowl
- 3 medium bowls
- 1 small bowl
- 1 small plate
- chopping board
- knife
- measuring cups
- measuring spoons
For Cooking:
- pot
- soup ladle
Cook Time
Instructions
- Heat oil in a pot. Saute the ginger, then add the chicken.
- Add 1.2 litres of water into the pot. Season with salt and pepper. Bring to boil.
- Separate chicken and chicken stock. Allow chicken to cool down. Save the chicken stock.
- Once the chicken has cooled down, shred each piece. Set aside.
- Heat oil in a pot. Saute onion until translucent. Add shredded chicken.
- Pour in chicken stock. Add corn kernels and chicken bouillon. Bring the soup to a boil.
- Dissolve cornstarch into 1 cup of water. Add a small amount of soup to temper the slurry, then add it to the soup.
- Stir constantly while pouring in the cornstarch mixture. Bring to boil. Season with salt and pepper.
- Serve hot and enjoy!
Tips and Techniques
- Replace corn kernels with creamed corn to make the soup creamier.
- Saute the onions properly to bring out their sweetness.
- Add hot liquid into the cornstarch mixture or slurry to avoid lumps.
- Make the soup creamier and thicker by adding a beaten egg, cream, or milk.
Hearty Chicken Soup Recipes
- Kongnamulguk With Chicken Gizzards: A Korean-Inspired Soup
Are you craving Korean food but don't have the money to eat in a fancy restaurant? Why not cook at home? Try this recipe for kongnamulguk with chicken gizzards. It's very affordable and easy to make. - How to Make Chicken Hi-Bol: A Filipino-Inspired Dish
Soup is perfect for warming up during the colder months. Learn how to make a delicious Filipino soup called chicken hi-bol.
© 2019 Travel Chef
Comments
AUTHORHi Miebakagh,
The combination of chicken and corn in soup is usual in Chinese cuisine. It's really great.
- AUTHOR
Hello Liz,
Chinese foods are my faves. I like how their meals always include tadty soups.
- AUTHOR
Hi Pamela,
This is one of my favorites as it's so easy to make.
Hi, Dred cuan, corn and chicken sounds strange to me. But it is a soup some enjoy heartily. However, I am at home with bean and chicken. Even fish or red meat is a good substitute. Thanks for sharing the recipe.
This comes as part of a standard meal for 4 from our favourite Chinese takeaway. I am awaiting the publication of your recipe book.
I love soups and this look like a very good one. Thanks Dred.
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