Name: Chicken Corn Soup - Classic Comfort Food
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4-6 People
Cuisine: International
Ingredients: 2 tbsp Olive Oil; 1 tsp Garlic Paste; 1 tsp Ginger Paste; 750g Chicken; 1 tsp Salt; 2 tsp Black Pepper; 2 tsp Dark Soy Sauce; 1.5 L Water; 1 (diced) Carrots; 100g Sweetcorn; 2 tbsp Cornflour; 3 tbsp Water (for slurry)

Ready in

80 mins

Cuisine

International · Asian-inspired

Prep Time

15 min

Cook Time

65 min

Serving

4-6 People

Calories / Serving

~400 kcal

Recipe by Cook with Nabeela on YouTube

Recipe Summary

This recipe guides you through making a hearty and flavorful chicken corn soup. It involves sautéing chicken with ginger and garlic, simmering it in a rich broth, then adding carrots, sweetcorn, and shredded chicken, finally thickening it with a cornflour slurry for a comforting meal.

Adjust servings

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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

Tools You'll Need

Pan
Bowl

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. Sauté 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 diced carrot and 100g of sweetcorn to the simmering 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.

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