Chicken Corn Soup
Chicken Corn Soup
This comforting, golden-hued chicken corn soup offers a blend of vibrant flavors, beginning with sautéed onion and garlic, adding tender shredded chicken and warm notes of ginger, then sweet and pleasant pops of corn kernels. Just before serving, a beaten egg is delicately drizzled into the soup, adding more protein and fine, silken ribbons of texture, transforming the soup into a wholesome and beautifully layered dish.
SERVINGS
4
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
1 tablespoon olive oil
1 small white onion, diced
2 cloves garlic, minced
2 cups shredded cooked chicken
1 teaspoon ground ginger
1 tablespoon soy sauce
1 can (14.75 oz.) Libby's Cream Style Corn (do not drain)
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (do not drain)
4 cups chicken broth
1 egg, beaten
chopped scallions/green onions (for topping)
1 tablespoon olive oil
1 small white onion, diced
2 cloves garlic, minced
2 cups shredded cooked chicken
1 teaspoon ground ginger
1 tablespoon soy sauce
1 can (14.75 oz.) Libby's Cream Style Corn (do not drain)
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn (do not drain)
4 cups chicken broth
1 egg, beaten
chopped scallions/green onions (for topping)
Instructions
- In large stockpot, heat oil over medium. Add onion and garlic; cook 5 minutes. Stir in chicken, ginger and soy sauce.
- Add both corn with liquids and broth. Stir until mixed; simmer 5 minutes.
- While stirring soup, carefully drizzle in egg. Serve topped with scallions/green onions.
- In large stockpot, heat oil over medium. Add onion and garlic; cook 5 minutes. Stir in chicken, ginger and soy sauce.
- Add both corn with liquids and broth. Stir until mixed; simmer 5 minutes.
- While stirring soup, carefully drizzle in egg. Serve topped with scallions/green onions.
