Ingredients for Sweet Corn And Chicken Soup
- 2 cups water
- Chicken Stock
- Chicken Stock Powder
- Shallot
- Chicken Breasts
- Frozen Corn Kernels
- 1 (15-ounce) can creamed corn
- 1 tablespoon soy sauce
- Egg White
- freshly ground black pepper to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet Corn And Chicken Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sweet Corn And Chicken Soup
- In a large pot or Dutch oven, combine 6 cups of chicken broth, 2 cups of water, and 1 tablespoon of chicken bouillon powder (or 1 bouillon cube). Bring to a boil over medium-high heat.
- Once boiling, add 2 boneless, skinless chicken breasts. Reduce heat to medium-low, cover, and simmer for 10 minutes.
- Remove the chicken breasts from the pot and let them cool slightly. Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
- Add 1/2 cup finely chopped shallots, 2 cups of fresh or frozen corn kernels, 1 (15-ounce) can of creamed corn, and 1 tablespoon of soy sauce to the pot. Stir well to combine.
- Bring the soup back to a boil, then reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- In a small bowl, whisk 1 large egg white until frothy. Slowly drizzle in 1/4 cup of the hot soup while whisking constantly to temper the egg white.
- Gently pour the tempered egg white mixture into the soup pot and stir continuously. Cook for 1-2 minutes, or until the egg white creates a slightly thickened texture. Do not boil.
- Season with freshly ground black pepper to taste. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
17g
Fat
8g
Carbs
9g