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Asian-style chicken corn soup
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Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
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.
Estimated Cost Per Serving:
Nutrition Facts
Asian-style chicken corn soup
Calories
394
% Daily Value*
Fat
16
g
25
%
Saturated Fat
3.5
g
22
%
Carbohydrates
27
g
9
%
Fibre
3
g
13
%
Sugars
7
g
8
%
Protein
39
g
78
%
Cholesterol
305
mg
102
%
Sodium
392
mg
17
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Developed by Zannat Reza, 2014