Chicken corn soup recipe
This Chinese-style chicken corn soup recipe is thick and creamy, and reminds you of corn chowder with cooked chicken or turkey. Let me show you how to make a simple meal fast!
Ingredients
- 3 large clove garlic (thinly sliced)
- 4 bulb green onion (divided)
- 1.5 tbsp ghee butter
- 2 cups chicken bone broth (I use the Pacific Brand)
- 14 oz. canned cream corn
- 14 oz. canned whole kernel sweet corn (yellow color)
- 4 cups cooked and shredded chicken or turkey
- 1 tbsp coconut aminos
- 0.5 to 1 tsp coarse sea salt (or shiitake mushroom seasoning)
- ⅛ tsp turmeric powder
- 2-3 large eggs (whisked)
- Dashes Hot sauce (optional)
Directions
- 1
Slice the garlic. For the spring onions, thinly slice 2 whole scallion bulbs and for the remaining 2, bruise them by lightly pounding the pale/white parts with the back of a knife handle so they are slightly flattened. This will bring out more flavor.
- 2
In a 4 qt. Saucepan or soup pot, melt the butter over medium-low heat. Add the garlic and season with a pinch of salt for 10 seconds. Fold the 2 bruised spring onions in half and add to the pot. Pan fry for 20 seconds.
- 3
Add the stock and the cream corn. Cover with a lid and bring it to a gentle boil over medium-high heat, for about 5 minutes, then lower the heat to medium-low and simmer for 5 minutes.
- 4
Remove and discard the scallions. Add the whole kernel of corn and chicken. Simmer for 5 more minutes.
- 5
Season the broth with turmeric and taste it to adjust with the seasonings - I added 1 tbsp coconut aminos and coarse sea salt to taste.
- 6
Bring the broth back to a gentle simmer over medium heat. Slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow. Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
- 7
Garnish with chopped spring onions and a few dashes of hot sauce, if using. Serve warm.