Chicken Corn Soup

Name: Chicken Corn Soup
Prep time: Prep Time: 10 minutes
Cook time: Cook Time: 15 minutes
Yield: Serves: 4
Ingredients: 3 large cloves garlic, thinly sliced; 4 green onion, divided; 1.5 tbsp butter; 2 cups Kitchen Basics Unsalted Chicken Stock; 14 oz. canned cream corn; 14 oz. canned whole kernel sweet corn; 4 cups cooked and shredded chicken or turkey; 1 tbsp coconut aminos; 0.5 to 1 tsp coarse sea salt, or to taste; ⅛ tsp turmeric powder; 2-3 large eggs whisked; Dash of hot sauce, optional

RECIPE CREATED BY:

ChihYu Chiang

Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
4

Ingredients

3 large cloves garlic, thinly sliced
4 green onion, divided
1.5 tbsp butter
2 cups Kitchen Basics Unsalted Chicken Stock
14 oz. canned cream corn
14 oz. canned whole kernel sweet corn
4 cups cooked and shredded chicken or turkey
1 tbsp coconut aminos
0.5 to 1 tsp coarse sea salt, or to taste
⅛ tsp turmeric powder
2-3 large eggs whisked
Dash of hot sauce, optional

Prep Time:
10 minutes
Cook Time:
15 minutes
Serves:
4

Print Recipe

This soup is like a warm, flavorful hug in a bowl! Simmered for hours, the stock lends rich, soothing flavors to every spoonful of this simple yet satisfying soup. All it takes is sautéing garlic and green onion, simmering with cream corn, shredding chicken, and whisking eggs before combining it all for the ultimate comforting meal.

Prep & Cook Instructions

Slice the garlic. For the green onions, thinly slice 2 whole scallion bulbs, and for the remaining 2, bruise them by lightly pounding the pale white parts with the back of a knife handle so they are slightly flattened. This will bring out more flavor.
In a 4 qt. Saucepan or soup pot, melt the butter over medium-low heat. Add the garlic and season with a pinch of salt for 10 seconds. Fold the 2 bruised spring onions in half and add to the pot. Pan fry for 20 seconds.
Add the stock and the cream corn. Cover with a lid and bring it to a gentle boil over medium-high heat, for 5 minutes, then lower heat to medium-low and simmer for 5 minutes.
Remove and discard the scallions. Add the whole kernel of corn and chicken. Simmer for 5 minutes.
Season the soup with turmeric and taste to adjust.
Bring the soup back to a gentle simmer over medium heat. Slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream in and control the flow. Let the eggs stand for a few seconds, then gently whisk to break apart.
Garnish with green spring onion parts and a few dashes of hot sauce, if using. Serve warm.

Chicken Corn Soup

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Prep & Cook Instructions

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