Sister Kathy's Creamy Chicken Corn Soup
Inspired by her time living in Taiwan, Sister Kathy's Creamy Chicken Corn Soup combines tender chicken breast, vibrant creamed corn, and aromatic seasonings for a comforting dish that transports you straight to Asia. This delightful recipe features a velvety broth enriched with the earthy flavors of sesame oil and a hint of black pepper. Perfect for cozy dinners or as a warming lunch, this soup is both simple to make and incredibly satisfying. Enjoy a bowl of this wholesome goodness that will become a favorite in your household!
N/A
Servings
280
Calories
10
Ingredients
Ingredients
Chicken breasts
4 ounces (Finely chopped)
Egg white
1 (Used for marinating)
Chicken stock
6 cups (Heated)
Creamed corn
2 cups (Added to stock)
Salt
2 teaspoons (For seasoning)
Black pepper
1/2 teaspoon (For seasoning)
Sesame oil
1/2 teaspoon (For flavoring)
Cornstarch
1/4 cup (Mixed with water for thickening)
Egg whites
2 (Beat with a fork)
Ham
1 ounce (Minced, optional for added flavor)
Instructions
1
Finely chop the chicken breasts and combine them with 1 egg white and 1/2 cup of water in a bowl. Set the mixture aside to marinate for at least 15 minutes to enhance the flavor.
2
In a large pot, heat the chicken stock over medium heat and add the creamed corn, salt, black pepper, and sesame oil. Stir to combine and let it simmer for about 5 minutes.
3
Once the stock is simmering, add the marinated chicken mixture to the pot. Increase the heat and bring the soup to a gentle boil, stirring occasionally.
4
Mix the cornstarch with 1/4 cup of cold water to create a slurry, then gradually stir it into the boiling soup to thicken it. Continue to stir until the soup reaches your desired consistency.
5
In a separate bowl, beat the additional 2 egg whites with a fork until slightly frothy. Slowly drizzle the beaten egg whites into the soup while stirring constantly to create silky ribbons of egg throughout the dish.
6
If using, stir in the minced ham at this stage and heat through for another minute.
7
Remove the soup from heat and serve hot, garnished with your choice of herbs or toppings if desired.
Nutrition Information
14g
Fat
18g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Sister Kathy's Creamy Chicken Corn Soup?
It is a comforting dish inspired by Sister Kathy's time living in Taiwan, featuring tender chicken, creamed corn, and aromatic sesame oil.
How long should the chicken marinate?
The chicken should marinate in the egg white and water mixture for at least 15 minutes to enhance its flavor.
What type of chicken is used in this recipe?
This recipe uses 4 ounces of finely chopped chicken breasts.
How many egg whites are needed in total?
You will need a total of 3 egg whites: 1 for the marinade and 2 to create the egg ribbons in the soup.
What ingredients provide the aromatic seasoning?
The soup is seasoned with sesame oil, black pepper, and salt for an earthy and aromatic flavor.
How do I thicken the soup?
The soup is thickened using a slurry made from 1/4 cup of cornstarch mixed with 1/4 cup of cold water.
What is the purpose of the 2 additional egg whites?
They are beaten until frothy and drizzled into the boiling soup to create silky ribbons of egg throughout the dish.
Is ham required for this recipe?
No, the 1 ounce of minced ham is optional but can be added for extra flavor.
What kind of corn is used?
This recipe calls for 2 cups of creamed corn.
What is the calorie count per serving?
Each serving of Sister Kathy's Creamy Chicken Corn Soup contains 280 calories.
How much protein is in this soup?
There are 24 grams of protein per serving.
What is the fat content of the recipe?
The soup contains 14 grams of fat per serving.
How many carbohydrates are in this dish?
There are 18 grams of carbohydrates per serving.
What liquid base is used for the soup?
The recipe uses 6 cups of chicken stock as the base.
How should the chicken be prepared?
The chicken breast should be finely chopped before marinating.
At what point do I add the cornstarch slurry?
Add the slurry gradually to the boiling soup after the chicken has been added and the soup has returned to a boil.
How long do I simmer the stock and corn?
Simmer the chicken stock, creamed corn, salt, pepper, and sesame oil for about 5 minutes before adding the chicken.
Is this recipe considered easy?
Yes, it is tagged as an 'easy recipe' and is described as simple to make.
What cuisine does this soup belong to?
It is inspired by Taiwanese and Asian cuisine.
Can this soup be served for lunch?
Yes, it is perfect for cozy dinners or as a warming lunch.
What tags are associated with this recipe?
Tags include soup, chicken, corn, taiwanese, comfort food, asian cuisine, easy recipe, and family favorite.
How much sesame oil is needed?
The recipe calls for 1/2 teaspoon of sesame oil for flavoring.
How much salt is used in the seasonings?
You will need 2 teaspoons of salt for seasoning.
What is the texture of the soup?
The soup has a velvety and creamy broth thickened with cornstarch and enriched with egg ribbons.
How do I prepare the egg whites for the ribbons?
Beat the 2 egg whites with a fork until they are slightly frothy before drizzling them into the soup.
Do I need to stir the soup while adding the eggs?
Yes, you should stir constantly while drizzling the egg whites to create the ribbon effect.
How much black pepper is required?
The recipe uses 1/2 teaspoon of black pepper.
Can I add garnish to the soup?
Yes, you can garnish the soup with your choice of herbs or toppings if desired.
How much water is mixed with the chicken for the marinade?
Use 1/2 cup of water along with 1 egg white for the chicken marinade.
Should the soup be served hot or cold?
The soup should be served hot immediately after removing from heat.