Description
This Shredded Chicken Corn Soup is a comforting, light, and sweet dish perfect for soothing the stomach. It combines tender shredded chicken with sweet corn and diced carrots in a flavorful broth, enhanced with garlic and scallions. The optional egg adds a silky texture, making it a nourishing and easy-to-digest meal.
Ingredients
Proteins
- 1 chicken breast (boiled and shredded)
- 1 egg (optional)
Vegetables
- 2 sweetcorn ears (kernels removed)
- 1 carrot (small diced)
- 2 cloves garlic (minced)
- Scallions (chopped, for garnish)
Seasonings
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Prepare the vegetables: Remove kernels from the sweetcorn and dice the carrot into small pieces. Mince the garlic cloves as well. This prepares the base of the soup.
- Cook the vegetables: Boil the sweetcorn kernels and diced carrots in water or broth until they become tender, approximately 8-10 minutes. This step softens the vegetables and infuses the liquid with sweetness.
- Add shredded chicken and garlic: Incorporate the boiled, shredded chicken breast into the pot along with the minced garlic. Stir to combine and allow the garlic to release its aroma, cooking for 2-3 minutes.
- Incorporate the egg (optional): If using, slowly pour a beaten egg into the soup while continuously stirring. This will create silky egg ribbons and add a smooth texture to the soup.
- Season and garnish: Add salt and black pepper to taste. Finally, sprinkle chopped scallions over the soup for a fresh, crisp finish. Serve hot for best comfort.
Notes
- Using fresh sweetcorn will enhance the natural sweetness of the soup, but frozen corn can be substituted.
- Adjust seasoning gradually to suit your taste.
- For a richer flavor, use chicken broth instead of water for boiling.
- The egg is optional, but it adds a nice silky consistency to the soup.
- This soup is light and easy on the stomach, ideal for recovery or light meals.
