Recipe adapted from Wholesome by Sarah.
Ingredients:
- 3-4 corn on the cobs (or 2 14 oz. cans or frozen corn)
- 6 c. chicken stock
- 1 rotisserie chicken, breasts shredded
- 14 oz. of creamed corn
- 1 TBSP ginger, finely chopped or grated
- 2 green onions, half reserved for serving
- 2 TBSP soy sauce, plus more if desired
- 2 eggs, well whisked
- Top with reserved green onions and Sriracha, if desired
Directions:
- Cook Corn: Place corn cobs and chicken stock in a Dutch oven. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Remove corn for Dutch oven and allow to slightly cool; then cut the corn off the cob (Skip if using canned corn or frozen corn).
- Soup: Add the corn, shredded chicken, creamed corn, ginger, half of the the green onions, and soy sauce to the Dutch oven and simmer for 10-15 minutes.
- Eggs: In a bowl, whisk the eggs well. Set aside.
- Add Egg to Soup: Turn off the heat and slowly pour in the whisked eggs while gently stirring the soup to create silky ribbons of egg. Taste and adjust seasoning as necessary.
- Serve: Serve with reserved green onions and Sriracha.
Chinese Chicken and Corn Soup
Ingredients
3-4 corn on the cobs (or 2 14 oz. cans or frozen corn)
6 c. chicken stock
1 rotisserie chicken, breasts shredded
14 oz. of creamed corn
1 TBSP ginger, finely chopped or grated
2 green onions, half reserved for serving
2 TBSP soy sauce, plus more if desired
2 eggs, well whisked
Top with reserved green onions and Sriracha, if desired
Directions
- Cook Corn: Place corn cobs and chicken stock in a Dutch oven. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes. Remove corn for Dutch oven and allow to slightly cool; then cut the corn off the cob (Skip if using canned corn or frozen corn).
- Soup: Add the corn, shredded chicken, creamed corn, ginger, half of the the green onions, and soy sauce to the Dutch oven and simmer for 10-15 minutes.
- Eggs: In a bowl, whisk the eggs well. Set aside.
- Add Egg to Soup: Turn off the heat and slowly pour in the whisked eggs while gently stirring the soup to create silky ribbons of egg. Taste and adjust seasoning as necessary.
- Serve: Serve with reserved green onions and Sriracha.