Chicken and Corn Soup
Chicken and Corn soup is a simple yet nutritious soup recipe that requires boneless chicken and shredded corn kernels.
This is an easy to follow budget friendly recipe that you will surely love. I like this soup because the main ingredients are readily available anywhere — no matter which part of the world you are in. Aside from that, I think that the flavor and consistency of this soup is fantastic.
I used boneless chicken breasts for this recipe. However, you can always use bone-in chicken. All you need to do is boil the chicken for 20 minutes, and then manually separate the meat from the bones. Use the remaining liquid as chicken stock.
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Chicken and Corn soup is a simple yet nutritious soup recipe that requires boneless chicken and shredded corn kernels. This is an easy to follow budget friendly recipe that you will surely love. I like this soup because the main ingredients are readily available anywhere — no matter which part of the world you are in. Aside from that, I think that the flavor and consistency of this soup is fantastic.
I used ground chicken breasts for this recipe. However, you can always use bone-in chicken. All you need to do is boil the chicken for 20 minutes, and then manually separate the meat from the bones, and shred using a food processor (or chop in small pieces). Use the remaining liquid as chicken stock.
As for the corn, I used fresh corn kernels. I needed the help of a food processor to shred the corn kernels until it reached the state that I wanted. You do not have to do this if you want the easier way. Canned shredded corn kernels are sold in supermarkets. You may opt to use them instead.
If you love soup, nutrition, and saving money, you should consider this recipe.
Try this Chicken and Corn Soup recipe and let me know what you think.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Chicken and Corn Soup
Ingredients
- 1/4 lbs ground chicken
- 15 ounces shredded kernel corn
- 4 1/2 cups chicken stock
- 2 teaspoons soy sauce
- 1 1/2 teaspoons cornstarch
- 2 pieces eggs beaten
- 1/4 cup green onions chopped
- 1 teaspoon sesame oil
- 1 teaspoon ginger minced
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons cold water
- 1 tablespoon cooking oil
Instructions
- Heat oil in cooking pot.
- Put-in ginger and cook for a minute.
- Add the corn and chicken stock. Stir and let boil.
- Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to 10 minutes.
- Combine cornstarch with cold water and mix well. Add-in the mixture and stir continuously while cooking.
- Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
- Add the green onions and cook for another 2 minutes.
- Transfer to a serving bowl.
- Serve. share and enjoy!
Nutrition Information
Watch the cooking video:
ML says
I’m sick today and was craving a childhood dish to eat. I’m vegetarian now so this recipe was great to tweak towards a meatless, still flavorful soup! I used creamed corn and one regular kernel can of corn, loose baby spinach, added some more soy sauce for taste, 2 vegetable bouillon and the ginger gave it a kick which my throat needs today. Adding chopped green onion stems as a garnish, upped this a notch and sautéed mushrooms in a separate pan for a “meaty” texture. Yum thank you!
jay says
tnx for this but i made some twist.. since we filipinos love to combine any dish with rice instead shredding the chicken i cut it like tinola cut… i dont use ginger as well cause i think it may affect the taste of the corn and black pepper cause the corn is sweet i want the natural taste of corn and chicken will be the king and queen of this dish…
i use butter in sautéing the onions and garlic then add the chicken the add water when the chicken is tender i added potato, carrots and cabbage to make the soup more nutritious… 😉
Mich says
I made this soup today. Having read Karen Martin’s feedback, I used one can of cream style corn instead of shredded kernels. I also used 4.5 cups of water and 1 chicken bouillon cube to make up for the broth. The rest is according to recipe. The sesame oil and ginger give the soup a soothing, authentic twist. I am going for my second bowl. Thanks for sharing Vanjo!
Judith says
I will make this dinner tonight , thank you!
Cesar P says
This is good soup for this kind of weather rainy and cold i definitely cook this thanks Vanjo…
Karen Martin says
I made this soup today and it was pretty good. A little bland, so I added a little more xox chicken bouillon, and also added a little heavy cream hoping to give a little more flavor. I used 3 heads of fresh corn, don’t know what shredded corn is, however, I did put the corn through a food chopper. I think It would be better with a can of cream style corn. It was something different, and I enjoyed it. It could be that I used a mild broth. So I will have to make it again with a different broth and also can creamed corn.
reyjace velasquez says
i like youre panlasang pinoy