Chicken Corn Soup Recipe

Poach the chicken

In a large pot, combine the chicken broth, water and bay leaf. Bring to a gentle simmer over medium heat.

Add the whole chicken breast to the simmering liquid. Reduce heat to low and poach gently for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the meat is cooked through. Avoid boiling so the meat remains tender.

Remove the chicken to a cutting board and let rest 5 minutes. Strain the poaching liquid if needed and return to the pot. Discard the bay leaf.

While the chicken poaches, heat a tablespoon (not listed separately) of neutral oil in a medium skillet over medium heat. Add the chopped onion, diced carrot and diced celery and sauté 4–5 minutes until softened and translucent.

Add the minced ginger and garlic to the vegetables and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Transfer the sautéed vegetables to the simmering broth. Add the corn kernels and continue to simmer gently for 6–8 minutes, until the vegetables are tender and the corn is heated through.

Shred the poached chicken finely with two forks or chop into small bite-sized pieces. Add the shredded chicken back into the pot and stir to combine.

In a small bowl, whisk the cornstarch into the 2 tablespoons cold water until fully dissolved to make a slurry.

Stir the cornstarch slurry into the simmering soup. Cook 1–2 minutes, stirring, until the broth slightly thickens.

Reduce heat to low. Slowly pour the lightly beaten egg into the soup in a thin steady stream while stirring the soup gently in one direction to create silky egg ribbons. Stop when egg is set to your liking (about 30–45 seconds).

Season the soup with soy sauce, sesame oil, salt and black pepper. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with sliced green onions and chopped cilantro or parsley if using. Serve hot.