Chicken Sweet Corn Soup Recipe

Prepare chicken

Trim any fat from the chicken breast. Place chicken in a small pot, add 1 cup water and 1/4 tsp salt, bring to a gentle simmer, and poach for 10–12 minutes until cooked through. Remove, let cool slightly, then shred finely with two forks. Reserve poaching liquid and discard solids.

Sauté aromatics

In a large saucepan or Dutch oven, heat 1 tablespoon oil over medium heat. Add minced garlic and ginger and cook, stirring, for 30–45 seconds until fragrant (do not let brown). Add diced carrot and the white/light-green sliced portion of the green onion and cook 2–3 minutes until carrots begin to soften.

Build the soup

Add the chicken broth and reserved poaching liquid to the pot and bring to a gentle boil. Stir in the sweet corn kernels and creamed corn. Reduce heat to medium-low and simmer 6–8 minutes so the corn and carrot are tender and flavors meld.

Make cornstarch slurry

Whisk together 2 tablespoons cornstarch with 3 tablespoons cold water until fully smooth and no lumps remain.

Temper and thicken

Stir the soy sauce, sesame oil, salt, and white pepper into the soup. Slowly pour the cornstarch slurry into the simmering soup while stirring constantly. Continue to simmer for 2–3 minutes; the broth will slightly thicken to a silky consistency. Taste and adjust seasoning (add up to 1/4 tsp more salt or 1/2 tbsp soy sauce if needed).

Add chicken and egg

Return the shredded chicken to the pot and heat through 1–2 minutes. Reduce heat to low. With the soup gently simmering, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction to create delicate egg ribbons. Turn off heat once ribbons set.

Ladle soup into bowls and finish with a few drops of sesame oil, additional sliced green onion, chopped cilantro, and a sprinkle of crispy fried shallots or extra white pepper to taste. Serve hot.