Asian Chicken and Corn Soup

The weather here is starting to change. It was 42 degrees yesterday morning. When the cooler weather starts setting in there is nothing I enjoy more than a nice bowl of hot soup. This soup is super easy to make. Plus it freezes well so you can double or triple the batch to put some aside for another day.

Asian Chicken and Corn Soup

Asian Chicken and Corn Soup

Asian Chicken and Corn Soup
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Cook time: 
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Serves: 4 servings
 
Ingredients
  • 2 chicken breasts, cook and shredded
  • 1 - 15 ounce can of corn, drained
  • 2 cups chicken broth
  • 2 tablespoon toasted sesame oil
  • 1 tablespoon fresh ginger grated or 1 teaspoon dried ground ginger
  • 2 green onions, chopped
  • 2 eggs, beaten
  • salt to taste
Instructions
  1. In a large saucepan combine the broth, corn, ginger, green onions and chicken breasts.
  2. Cook over medium high heat about 10 minutes stirring occasionally.
  3. Add salt to taste.
  4. Add the toasted sesame oil and stir.
  5. Very slowly pour the beaten egg into the soup. Wait at least 30 seconds before gently stirring. This allows the egg to set.
  6. Serve and garnish with additional green onions.

Tips: try using a 15 ounce can of creamed corn instead of whole corn kernels. To make quick Lemon Chicken and Corn soup try adding 1-2 tablespoons of lemon juice and some grated lemon peel to the soup.

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