Chinese · PANTRYHOP RECIPE
Chicken and Corn Soup
25 minutes · 4 servings · omnivore
A familiar Chinese-style soup commonly served at home and in takeout spots.
Ingredients
Check you have the quantities below.
- 5 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 1/2 cups corn kernels
- 1 egg, beaten
- 2 tbsp cornstarch
- 3 tbsp water
- 3/4 tsp salt
- 1/4 tsp white pepper
- 2 scallions, sliced
Let’s make it
- Bring the broth, corn, salt, and white pepper to a simmer.
- Add the shredded chicken and cook 3 minutes.
- Stir cornstarch with water and pour in, simmering 1 minute to thicken slightly.
- Drizzle in the beaten egg while stirring to make ribbons.
- Top with scallions and serve hot.
Use very finely shredded chicken so it is easy for kids to eat by spoon.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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