Sweet Corn Chicken Soup Recipe

Poach and Shred

Place the chicken breast into a medium saucepan and add 1 cup water and 1/2 teaspoon salt. Bring to a gentle simmer over medium heat, then reduce heat to low and poach for 10–12 minutes until cooked through (internal temperature 74°C / 165°F). Remove chicken to a cutting board, let rest 5 minutes, then shred finely with two forks or chop into small bite-sized pieces. Reserve the poaching liquid and set shredded chicken aside.

In a large pot, heat 0.5 teaspoon sesame oil over medium heat. Add minced garlic and grated ginger and sauté 30–45 seconds until fragrant but not browned.

Add the chicken broth, reserved poaching liquid, and the 1 cup of additional water. Stir in shredded carrot, sweet corn kernels, and bring to a gentle boil. Reduce heat to medium-low and simmer 6–8 minutes until carrot is tender and flavors meld.

Stir in the shredded chicken, 1 tablespoon light soy sauce, and 1/4 teaspoon white pepper. Taste and add up to 1/2 teaspoon additional salt if needed. Keep the soup at a gentle simmer while preparing the thickener and eggs.

Whisk 2 teaspoons cornstarch together with 2 tablespoons cold water to make a smooth slurry. Slowly drizzle the slurry into the simmering soup while stirring constantly. Continue stirring and simmer for 1–2 minutes until the soup slightly thickens and has a glossy mouthfeel. If you prefer a thinner soup, use only 1 teaspoon cornstarch.

Beat the 2 large eggs with 1 teaspoon cold water until combined and slightly frothy. Keep a fork or chopsticks handy for stirring the soup in the next step.

With the soup at a gentle simmer, stir the soup in one direction to create a slow whirlpool. While stirring, slowly pour the beaten egg in a thin stream into the center of the whirlpool. The egg will cook into thin ribbons. Stop stirring after pouring and let the ribbons set for about 20–30 seconds. Stir gently once to distribute the ribbons evenly.

Turn off the heat. Stir in the sliced scallion (reserve a few for garnish if desired) and taste for seasoning. Add a small drizzle (about 1/4 teaspoon) of toasted sesame oil and adjust salt or white pepper if needed.

Ladle soup into bowls and garnish with reserved scallions and cilantro if using. Serve immediately.