Serves 4
35 min
Chicken and Sweet Corn Soup
Recipe GLPRd3f98a5d7975e0
A comforting and creamy chicken and sweet corn soup enriched with fresh ginger. Tender chicken breast and sweet corn kernels create a hearty, satisfying meal perfect as a starter or light main course.
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Ingredients
1 liter chicken stock
400 grams chicken breast fillets
2 teaspoons finely grated fresh ginger
1 tablespoon cornstarch
400 grams creamed corn
1.5 cups fresh corn kernels
2 tablespoons sliced spring onions (scallions)
salt and pepper to taste
Directions
Pour the chicken stock into a large pot and bring it to a gentle boil over medium-high heat.
Slice the chicken breast fillets into thin pieces and add them to the boiling stock. Reduce heat to medium and simmer for 12-15 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
In a small bowl, mix the cornstarch with 3 tablespoons of cold water until completely dissolved and smooth.
Stir the grated ginger into the simmering soup.
Add the creamed corn and fresh corn kernels to the pot and stir well to combine.
Slowly pour the cornstarch mixture into the soup while stirring constantly to prevent lumps from forming. Continue stirring for 2-3 minutes until the soup thickens slightly.
Taste the soup and season generously with salt and pepper according to your preference.
Ladle the soup into serving bowls and garnish with sliced spring onions. Serve hot.
