Asian Chicken & Corn Soup

Lisa G. Sweet Pantry Gal

By
@2sweetinc

Perfect for a crisp cool fall day.

This recipe I tweaked. Read a story about a gay marriage in Ireland. The recipe was a quick soup that they both love, So made there own version when moving here to the States, a soup thats a staple in most restaurants in Ireland. They stated the closest they found to this soup in the US is egg drop soup.


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Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2
chicken breasts
1
15oz can corn (2 cups kernels)
1
15oz can creamed corn
3-4 c
chicken stock
2 Tbsp
sesame oil
1 Tbsp
grated fresh ginger, or tsp spice
chopped green onions
2
eggs beatened
salt & pepper to taste
1 clove
garlic
1
whole onion peeled
1-2 c
water

Directions Step-By-Step

1
Place the chicken breast in a sauce pan with the water, garlic and onion and cook on high till chicken cooked through. Strain and put chicken aside til cooled and shred. I saved a cup of the stock and the garlic clove and made into a paste for the soup.
2
In a large pot add Your corns, garlic paste stock water (if You like, totally optional) and chicken stock. Cook the stock and corn for 25min on low.
3
When the chicken is cooled shred.
In a pan heat sesame oil over med-high heat, add the chicken and the ginger. Cook for 5min, frequently stiring.
Add chicken to stock pot. Add s&p to taste and cook on low for 20 min.
4
Remove from heat, and very slowly pour the egg into the soup. Using a figure eight with a fork, mix egg in the soup. Dont mix too fast or it will clump.
Garnish with sliced green onions and serve.
I had leftover sticky rice I served and boiled some noodles. Great with ramen noodles.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy