Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Yield 4 Bowls

Ingredients

  • 3 cobs corn fresh and local, approx. 3 cups
  • 1 tbsp canola oil
  • 6 boneless skinless chicken thighs, cut into 1” pieces
  • 2 tbsp garlic minced
  • 1 cup carrots sliced, approx. 3 medium (cut diagonally)
  • 1 cup cremini mushrooms sliced, about 3
  • 3 green onions chopped (save some green ends for garnish)
  • 6 cups chicken broth no salt added
  • 2 tbsp soy sauce sodium-reduced
  • 2 tbsp cornstarch
  • 2 eggs beaten
  • Salt and pepper to taste
  • Sriracha optional

Instructions

  • In a large pot of boiling water, cook corn cobs for 5 minutes.
  • While corn is boiling, prep your ingredients.
  • After corn is boiled, remove and cut kernels off lengthwise, and set aside.
  • In large pot or Dutch oven, heat canola oil over medium heat.
  • Cook chicken until browned, approx. 5 to 7 minutes.
  • Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes.
  • Add chicken broth, cover pot and bring to boil.
  • Dissolve cornstarch into soy sauce. Add to boiling pot, stirring well.
  • Add egg mixture while stirring. Eggs cook up into threads.
  • Add corn and cook for 2 minutes.
  • Adjust salt, pepper to taste.
  • Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired.
Nutrition Facts
Asian-style chicken corn soup
Amount per Serving
Calories
394
% Daily Value*
Fat
 
16
g
25
%
Sodium
 
532
mg
23
%
Carbohydrates
 
27
g
9
%
Fiber
 
3
g
13
%
Protein
 
39
g
78
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Developed by Zannat Reza, 2014

Related recipes

Chicken and Brussel Sprout Salad
One Pot Beef Burrito Bowls
Pork and Celery Slaw
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.