Chicken Corn Soup - Classic Comfort Food
All Ingredients - Main Ingredients
- Olive Oil 2 tbsp
- Garlic Paste 1 tsp
- Ginger Paste 1 tsp
- Chicken 750g
- Salt 1 tsp
- Black Pepper 2 tsp
- Dark Soy Sauce 2 tsp
- Water 1.5 L
- Carrots 1 (diced)
- Sweetcorn 100g
- Cornflour 2 tbsp
- Water (for slurry) 3 tbsp
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat 2 tablespoons of olive oil in a pan. Add 1 teaspoon of garlic paste and 1 teaspoon of ginger paste. for until fragrant.
Step 2: Cook Chicken
Add 750g of chicken pieces to the pan. Cook on medium heat for until the chicken changes color.
Step 3: Season Chicken
Season the chicken with 1 teaspoon of salt, 2 teaspoons of black pepper, and 2 teaspoons of dark soy sauce. Cook for another , stirring to coat the chicken evenly.
Step 4: Simmer Chicken Broth
Pour 1.5 liters of water into the pan with the chicken. Cover the pan and cook on medium heat for to create a rich broth and tenderize the chicken.
Step 5: Shred Chicken
Carefully remove the cooked chicken pieces from the broth and set them aside. Once cooled slightly, shred the chicken meat from the bones.
Step 6: Add Vegetables and Shredded Chicken
Add 1 carrot and 100g of sweetcorn to the broth. Return the shredded chicken to the pan. Cook for on medium heat, allowing the vegetables to soften and flavors to meld.
Step 7: Thicken Soup
In a separate bowl, mix 2 tablespoons of cornflour with 3 tablespoons of water until completely dissolved to create a slurry. Pour the cornflour slurry into the soup while stirring continuously. Cook for until the soup thickens to your desired consistency.
Step 8: Serve
Serve the hot chicken corn soup immediately.
Your Notes
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