Chicken Corn Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Cooked chicken: Adds protein and heartiness to the soup.

Corn kernels: Brings a sweet crunch to the dish.

Cornstarch: Used to thicken the soup, creating a smooth texture.

Egg: Beaten and added to the soup to form delicate egg ribbons.

Salt: Enhances the overall flavor of the soup.

Pepper: Adds a touch of heat and depth to the dish.

When adding the cornstarch slurry to the soup, make sure to stir continuously to avoid any lumps forming. This will ensure a smooth and velvety texture. Additionally, when pouring the beaten egg into the broth, do so slowly and in a thin stream while stirring gently to create delicate egg ribbons. This technique will give your chicken corn soup a beautiful, restaurant-quality appearance.

• chicken broth - Substitute with vegetable broth: Provides a similar base flavor and is suitable for vegetarians.

• cooked chicken - Substitute with tofu: Tofu absorbs flavors well and provides a similar texture, making it a good vegetarian alternative.

• corn kernels - Substitute with frozen peas: Peas offer a similar sweetness and texture, and can be used if corn is unavailable.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch.

• egg - Substitute with silken tofu: Silken tofu can mimic the texture of beaten eggs and is a good vegan alternative.

• salt - Substitute with soy sauce: Soy sauce adds a similar salty flavor along with a bit of umami.

• pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, and can be used interchangeably with black pepper.

• Allow the chicken corn soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label each container with the date of preparation. This ensures you know how long the soup has been stored.
• Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The cool environment helps maintain the freshness and flavor of the chicken and corn.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months without significant loss of quality.
• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps retain the soup’s texture and flavor.
• Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup appears too thick, add a splash of chicken broth or water to reach the desired consistency.
• Alternatively, you can reheat the soup in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until the soup is hot throughout.
• Taste the reheated soup and adjust the seasoning with salt and pepper if necessary. The flavors might mellow during storage, so a little adjustment can bring back the original taste.
• Enjoy your chicken corn soup hot, garnished with fresh herbs or a squeeze of lemon juice for an extra burst of flavor.

• For stovetop reheating:

  1. Pour the chicken corn soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup starts to simmer, reduce the heat to low and let it cook for an additional 2-3 minutes.
  4. Taste and adjust the seasoning with salt and pepper if needed before serving.

• For microwave reheating:

  1. Transfer the chicken corn soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Carefully remove the bowl from the microwave and stir well. Taste and adjust the seasoning if needed.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the chicken corn soup into an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes or until the soup is hot and bubbly.
  4. Stir well before serving and adjust the seasoning if necessary.

• For slow cooker reheating:

  1. Transfer the chicken corn soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Once heated through, taste and adjust the seasoning with salt and pepper if needed before serving.

• Large pot: Used to bring the chicken broth to a boil and cook the soup.

• Small bowl: Used to mix the cornstarch and water to create a slurry.

• Whisk: Used to beat the egg before adding it to the soup.

• Ladle: Used to stir the soup and serve it hot.

• Measuring cups: Used to measure the chicken broth, cooked chicken, and corn kernels.

• Measuring spoons: Used to measure the cornstarch and water.

• Knife: Used to shred the cooked chicken if it is not already shredded.

• Cutting board: Used as a surface to shred the cooked chicken.

• Stirring spoon: Used to stir the soup and ensure the cornstarch slurry is well mixed.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover cooked chicken.

Frozen corn: Opt for frozen corn kernels instead of fresh to cut down on prep time.

Ready-made broth: Use store-bought chicken broth to avoid making it from scratch.

Quick slurry: Mix cornstarch and water in advance and store in the fridge for quick use.

Efficient egg ribbons: Beat the egg in a measuring cup with a spout for easy pouring.