Homemade Chicken Corn Soup
This warm and comforting chicken corn soup is a family favorite that comes together in just a few minutes.
recipesbynani.comThere is nothing quite like a big bowl of chicken corn soup on a chilly evening. It is simple, light, and packed with savory flavors that make everyone feel cozy and satisfied.
My best tip is to use rotisserie chicken if you are in a rush. It saves a lot of time and makes the chicken so tender in the broth. You can also play around with the amount of soy sauce depending on how salty you like your soup.
🧺 Ingredients
- 2 cups shredded cooked chicken
- 1 can cream style corn
- 1 can whole kernel corn, drained
- 4 cups chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 2 eggs, lightly beaten
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
- Fresh chopped green onions for garnish
👩🍳Instructions
- 1
Pour the chicken broth into a large pot and bring it to a gentle boil over medium heat.
- 2
Stir in the shredded chicken, cream style corn, whole kernel corn, soy sauce, and garlic powder.
- 3
Reduce the heat and let the soup simmer for about ten minutes so the flavors can blend together.
- 4
Slowly stir in the cornstarch mixture and cook for another minute until the soup thickens slightly.
- 5
Turn off the heat and slowly pour in the beaten eggs while stirring the soup in a circular motion to create pretty ribbons.
- 6
Season with salt and pepper to your liking and serve hot topped with fresh green onions.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day once the flavors have had more time to meld. You can serve it with crackers or a crusty piece of bread on the side.
Made this recipe? Let us know how it went.
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