Chicken Corn Soup Recipe

Prepare chicken and aromatics

Rinse chicken thighs and pat dry. Finely mince or pulse the chicken in a food processor until it forms a coarse paste (chicken purée). Peel and slice ginger into 2–3 thin pieces. Reserve.

Make clear chicken broth

In a medium pot, add 1200 ml cold water, the whole chicken thighs (or the puréed chicken placed in a cheesecloth/steamer basket if you prefer a clear consommé) and sliced ginger. Bring to a gentle boil over medium-high heat, then reduce to low and simmer 12–15 minutes until chicken is cooked through and the broth is aromatic. Skim any foam that rises to keep broth clear.

Shred chicken

Remove chicken from the pot. If using whole thighs, shred finely with two forks. If you used puréed chicken, press the purée through a fine mesh or chop finely. Return shredded chicken to the pot and keep the broth at a gentle simmer.

Finish base seasoning

Stir in 1 tbs unsalted butter and 1 tsp salt into the simmering broth. Taste and adjust; add up to 0.5 tsp chicken bouillon powder if you want extra umami. Keep broth at a low simmer.

Prepare vegetables: If using fresh corn, cut kernels off the cob. Peel and finely dice the carrot. Slice the white parts of scallions thinly and reserve the green tops for garnish.

Cook corn and carrot: Add the corn kernels and diced carrot to the simmering broth. Simmer gently 5–7 minutes until the carrot is tender and corn is cooked through.

Make cornstarch slurry: In a small bowl whisk together 2 tsp cornstarch with 30 ml cold water until smooth and lump-free.

Temper and thicken: Slowly pour the cornstarch slurry into the simmering soup in a steady stream while stirring gently. Continue to simmer 1–2 minutes until the soup slightly thickens.

Add chicken 'egg drop' and final seasoning: Beat the egg lightly in a small bowl. With the soup at a gentle simmer, slowly drizzle the beaten egg in a thin stream while stirring the soup in one direction to create thin silky egg ribbons. Stir in remaining 0.5 tsp salt (adjust to taste) and 1/4 tsp white pepper. Add the sliced white scallion parts and let simmer for 30 seconds.

Finish and serve: Ladle soup into bowls, garnish with the reserved green scallion tops. Adjust seasoning as needed and serve hot.