Chicken and Sweet Corn Soup

By jiafei

10 Person

40 Minutes

0 Calories

This Chicken and Sweet Corn Soup recipe are quick and easy to make on the stovetop or in the Instant Pot, it’s full of protein and veggies and it’s naturally gluten-free, and it is so comforting and delicious. So if you’re on the hunt for a new chicken soup this season, or if you’re feeling under the weather and are in need or some warm and cozy comfort food, grab your Instant Pot and let’s make a quick batch together. I think you’re going to love it.

Ingredients

Freshly-cracked black pepper
Sea salt
1 tsp. Toasted sesame oil
6 Large eggs, whisked
1/4 cup Cornstarch
15 oz. Creamed corn
15 oz. Whole kernel corn
2 Medium carrots, finely diced
4 Green onions, thinly sliced with the white and green parts divided
1/2 tsp. Garlic powder
2 tsp. Ground ginger
3 cups Diced or shredded cooked chicken breasts
8 cups Good-quality chicken stock or vegetable stock, divided

Method

01

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.
02

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.
03

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.
04

Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.
05

Serve warm, sprinkled with the remaining green parts of the green onions.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken and Sweet Corn Soup

3.8

( By jiafei )

01 Information

Grade easy
Serving 10 servings
Prep Time 15 Mins
Cook Time 25 Mins
Total Time 40 Mins

02 Ingredients

Freshly-cracked black pepper

Sea salt

1 tsp. Toasted sesame oil

6 Large eggs, whisked

1/4 cup Cornstarch

15 oz. Creamed corn

15 oz. Whole kernel corn

2 Medium carrots, finely diced

4 Green onions, thinly sliced with the white and green parts divided

1/2 tsp. Garlic powder

2 tsp. Ground ginger

3 cups Diced or shredded cooked chicken breasts

8 cups Good-quality chicken stock or vegetable stock, divided

03 Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add in the toasted sesame oil, and stir to combine. Then taste the soup, and season with salt and pepper as needed.

Step 5

Serve warm, sprinkled with the remaining green parts of the green onions.

04 Author