Chicken Corn Soup (30-Min Recipe!)

Method7 steps · about 25 min

1. 1

   Step 1: Mix the finely diced chicken (4 oz) with the marinade water (1 tbsp), 1 tsp marinade cornstarch and oyster sauce (1 tsp) until the liquid is absorbed. Keep the covered chicken refrigerated while preparing the corn soup.

   Uses 4 oz boneless skinless chicken breast, cut into very small cubes or finely chopped · 1 tbsp water for the chicken marinade · 1 tsp cornstarch for the chicken marinade · 1 tsp oyster sauce

2. 2

   Step 2: Finely mince ½ cup of the corn kernels and leave the remaining 1 cup whole. Put both portions in a pot with the separate 5 cups soup stock and turmeric. Bring to a low boil, reduce the heat, cover and simmer for 10 minutes.

   Simmer the corn and stock · 10 minUses 1½ cups sweet corn kernels, divided: ½ cup finely minced and 1 cup left whole · 5 cups chicken stock for the soup · ½ tsp turmeric powder

   
3. 3

   Step 3: Stir in the sesame oil (½ tsp), salt (½ tsp) and white pepper (1 pinch). Increase the heat slightly and add the marinated chicken. Stir for about 1 minute, breaking up clumps so the small pieces cook evenly; continue as needed until the chicken is cooked through to 165°F/74°C.

   Cook the finely diced chicken in the soup · 1 minUses Simmered corn and main soup stock · ½ tsp sesame oil · ½ tsp salt, or to taste · 1 pinch white pepper · Marinated finely diced chicken

4. 4

   Step 4: In a separate bowl, mix the ¼ cup slurry cornstarch with its ½ cup cold chicken stock until smooth. Stir again immediately before pouring, because the starch settles.

   Uses ¼ cup cornstarch for the thickening slurry · ½ cup cold chicken stock for the thickening slurry

   
5. 5

   Step 5: Keep the soup gently simmering and stir as you slowly pour in the freshly mixed slurry. Keep stirring for another 30 seconds, until the starch cooks and the soup thickens. If too thick, stir in only enough additional stock to thin it. If too thin, mix a little extra cornstarch with cold additional stock and stir it in, cooking until smooth and thickened.

   Cook and thicken the soup slurry · 1 minUses Hot corn soup with cooked chicken · Freshly mixed cornstarch-stock slurry · Extra chicken stock, only if needed to thin the soup or mix additional slurry · Extra cornstarch, only if additional thickening is needed

6. 6

   Step 6: Lightly beat the two egg whites. Gently stir the simmering soup in one direction while slowly pouring them in. Stir slowly for larger ribbons or faster for finer egg strands. Keep heating until the egg is fully set and the soup reaches at least 160°F/71°C.

   Uses Thickened chicken and corn soup · 2 egg whites, lightly beaten

7. 7

   Step 7: Stir half the chopped scallion into the fully cooked soup and divide it into four portions. Garnish with the remaining half scallion. If desired, distribute the optional chopped cilantro (1 tbsp) and sprinkle freshly ground black pepper over the bowls.

   Uses Chicken and corn soup with fully set egg · Half the chopped scallion stirred into the soup · Remaining half of the same chopped scallion for garnish · 1 tbsp chopped cilantro, optional · Freshly ground black pepper, optional, for serving