Vegetarian Classic Chicken Corn Soup
Total time40 min
Prep time15 min
Cook time25 min
4.6(25)
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Learn more āIngredients
4 servings
- 1 lb boneless, skinless chicken breast
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 6 cups low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 2 cups fresh or frozen corn kernels
- 1 can (14.75 oz) cream-style corn
- 3 tbsp cornstarch
- 3 tbsp cold water
- 2 large eggs, lightly beaten
- 1 tbsp soy sauce
- 1 tsp fresh ginger, finely grated
- Ā½ tsp white pepper
- Ā½ tsp salt, plus more to taste
- 1 tsp sesame oil
For serving
- 3 scallions, thinly sliced
Instructions
- 1
Place the chicken breast in a large saucepan and add 6 cups of chicken broth. Bring to a boil over medium-high heat, then reduce to a gentle simmer and cook for 15ā18 minutes, until the chicken is opaque throughout and reaches 165Ā°F (74Ā°C) on an instant-read thermometer.
- 2
Transfer the chicken to a cutting board and shred it into thin strips using two forks. Reserve the broth in the saucepan.
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