Not Your Mom’s Chicken Corn Soup

A soup that can make it to table in less than 15 minutes? Is it even possible? Yes! It’s amazing what the wonder of canned ingredients can do. This Chicken Corn Soup recipe is just like my moms’, but takes about 1/4 of the time. Honestly, every time that I make it, I feel like I’m eating a little taste of my childhood. 

I’ve always loved soup. My mom says it’s because I hated chewing when I was little and liked that I could just slurp my meals. Is it true? Maybe. It’s probably why I enjoy noodles so much. Back to soup –  whenever I’m down, it’s rainy, or it’s just cold outside it’s time for chicken corn soup. The problem is that my mom’s authentic recipe was just a little too many steps for me. I love how my mom can make anything taste good and makes all of her own ingredients. She might disown me if she knew that I used a store made chicken broth for this recipe, instead of making my own with a fresh set of chicken bones. The millennial in me just doesn’t have time for that. 

There isn’t too much to this recipe and honestly you should probably be scared of how simple it is (kidding). What I am most impressed about is how many people thinks that it’s made from scratch! I even (almost) fooled mom. Good news is that Sahir loves it and Theo is a big fan too!

Chicken Corn Soup
Serves 4
A 15 minute soup that tastes like my mom's authentic recipe
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 box or 32 oz of chicken broth
  2. 1 can (16oz/420g) creamed corn
  3. 1 can of sweet corn (optional)
  4. 1 tsp soy sauce
  5. 1/2 tsp ginger/garlic paste
  6. 1.5 tbsp cornstarch mixed with a splash of cold water
  7. 1 egg, whisked
  8. 1 chicken breast
  9. Salt and white pepper, to taste
Instructions
  1. Place one chicken breast in a pot of boiling water, once cooked remove water and set aside to cool. Once cool, use two forks to pull the chicken breast apart to make shredded chicken
  2. Add box of chicken stock to the boiling water along with the can of creamed corn, sweet corn, cornstarch (mixed separately with water), salt, white pepper, ginger/garlic, and soy sauce.
  3. Bring to a boil
  4. Stir in pulled chicken
  5. Beat an egg in a small cup
  6. Pour egg into soup while stirring quickly in one direction to "ribbon" the egg
  7. Serve!
Notes
  1. Be sure to mix the cornstarch with a little water and break up clumps in a *separate* bowl. Once it becomes a white liquid consistency, then add it to the soup.
Adapted from Recipe Tin Eats
Adapted from Recipe Tin Eats
Simply Sabrina https://simplysabrinablog.com/