This Chicken and Sweet Corn Soup recipe are quick and simple to prepare on the stovetop or in the Instant Pot, it’s loaded with protein and vegetables and naturally gluten-free, and it’s so warm and delicious.
When I was coming down with a cold a few weeks back, I yearned for both chicken soup and my all-time favourite egg drop soup. Therefore, I decided to go back in time and prepare a soup that blends the finest of both worlds…
For those unfamiliar, chicken and sweet corn soup is essentially egg drop soup with more chicken, corn, and vegetables. And when made with my preferred broth, which is mildly seasoned with ginger, garlic, and sesame oil, this basic soup is extraordinarily flavorful and wonderful. And when thickened with egg ribbons and laden with traditional chicken soup ingredients? In any case, I am persuaded that this soup is as cosy as it gets.
Grab your soup pot (or Instant Pot) if you’re looking for a new chicken soup this season, or if you’re feeling under the weather and need some warm, comforting food, and let’s prepare a short batch together. I believe you will enjoy it.
CHICKEN AND SWEET CORN SOUP INGREDIENTS:
To make this Chicken and Sweet Corn Soup recipe, you will need:
Chicken: You may either shred or dice cooked chicken and add it to this soup. (A rotisserie chicken would be useful here, or I frequently use leftovers from my recipe for baked chicken breasts.) Alternatively, you may cook the raw chicken from scratch in the soup. I have included instructions for both the stovetop and the Instant Pot below.
Corn: This soup is traditionally prepared with both creamed corn and whole-kernel corn, both of which I call for in the recipe below. However, if you don’t have creamed corn on hand, you can purée whole kernel corn in a blender or food processor before adding it to the soup. (Or simply omit to cream the corn completely and substitute canned or frozen whole-kernel corn).
Ground ginger and garlic powder: We will use ground ginger and garlic powder to season the soup and give it additional depth of flavour.
Green onions: The white sections of the green onions will be used to season the broth, while the green bits will be used as a garnish when the soup is served.
Carrots: The other traditional veggie in this soup.
Cornstarch: This we will use to thicken the broth.
Eggs: The magical ingredient will also thicken this soup by creating all of those beautiful egg ribbons.
Toasted sesame oil: We will add this in at the very end so that it doesn’t overcook and become bitter.
Salt and pepper: To season the soup.
STOVETOP INSTRUCTIONS:
To make chicken and sweet corn soup on the stovetop, simply:
Cook the base soup ingredients. In a large stockpot, add 7 cups of the stock, the chicken*, the ginger, the garlic powder, the white sections of the green onions, the carrots, the whole kernel corn, and the creamed corn. Simmer the carrots until they are done.
Make and add the cornstarch slurry. Whisk together the remaining stock and cornflour in a separate bowl to produce a slurry. Then, include it to thicken the soup.
Make those magical egg ribbons. My favourite part! Using a spoon, stir the soup slowly and continuously in a circular motion. Then, while swirling with one hand, carefully pour the beaten eggs into the soup with the other hand in a continuous stream. When the eggs reach the boiling liquid, they will cook instantly, and the slow swirling will form them into lovely long ribbons that will thicken the soup.
Season the soup. Add in the toasted sesame oil, then season with salt and pepper as needed.
Serve. Garnished with the green parts of the green onions.
As indicated previously, you may simplify matters by adding diced or shredded precooked chicken to the soup. Alternately, 1 pound of uncooked boneless, skinless chicken breasts can be added to the stock, simmered until fully cooked, then removed, shredded, and added back to the soup.
INSTANT POT INSTRUCTIONS:
To make chicken and sweet corn soup in the Instant Pot (pressure cooker), simply:
Cook the base soup ingredients. In the bowl of your Instant Pot, combine 7 cups of the stock, the chicken*, the ginger, the garlic powder, the white sections of the green onion, the carrots, the whole kernel corn, and the creamed corn. Cover and set the lid to the “sealing” position, then cook at high pressure for 8 minutes, followed by a fast release.
Make and add the cornstarch slurry. Whisk together the remaining stock and cornflour in a separate bowl to produce a slurry.
Make those magical egg ribbons. My favourite part! Using a spoon, stir the soup slowly and continuously in a circular motion. Then, while swirling with one hand, carefully pour the beaten eggs into the soup with the other hand in a continuous stream. When the eggs reach the boiling liquid, they will cook instantly, and the slow swirling will form them into lovely long ribbons that will thicken the soup.
Season the soup. Add in the toasted sesame oil, then season with salt and pepper as needed.
Serve. Garnished with the green parts of the green onions.
Adding uncooked boneless, skinless chicken breasts to the broth and allowing them to pressure cook along with the rest of the soup in an Instant Pot is a breeze. After the rapid release, take the chicken and shred it before returning it to the soup. Alternatively, you may add chopped or shredded chicken that has already been cooked to the soup at the beginning.
POSSIBLE VARIATIONS:
There are all sorts of ways that you can customize this soup! For example, feel free to…
Add extra veggies:
This soup would be wonderful with the addition of shredded cabbage, peas, or chopped stir-fried vegetables (such as bell pepper, asparagus, green beans, etc.).
Make it vegetarian:
If you don’t like chicken, simply skip it and replace the chicken stock with veggie stock to make this soup vegetarian.
Make it spicy:
I recommend adding sriracha or Thai bird chiles to this soup if you want to give it a spicy kick.
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