The Best Hearty Chicken Corn Soup (Instant Pot OR Stovetop)
This soup is simple, delicious, healthy and best of all, it has cold-fighting properties. Because of its simplicity, this soup is perfect for any weather or season. In this recipe, I made my own bone broth, used chicken from the bone broth and added corn. To further enhance the flavor, I recommend adding a splash vinegar, hot sauce, cilantro, scallions and/or soy sauce.
To get full health benefits, I like to make my own bone broth than using the store-bought version. Making the bone broth is super easy: just add bone-in chicken, ginger, garlic, black pepper, and onion. Once the broth is done, I shred the meat, discard bones and discard onion, ginger, and garlic chunks.
Let’s talk about corn starch. In this recipe, I only add 2 tsp of corn starch which may not be enough for some people. I personally don’t like the thick consistency in this soup. In my opinion, the thickness of the corn starch tones down the natural flavor of the bone broth and the rest of the ingredients. If you prefer a thicker consistency, feel free to increase the amount of corn start in your soup.
In this recipe, I use cream style corn and half a cup of regular canned corn. The cream style corn adds a unique flavor to the broth and regular corn adds chunks to the soup. There are no set rules for this. You can use either or. If you don’t have cream-style corn on hand, you may take a regular can of corn and blend it in its own water.
Chicken Corn Soup
Equipment
- Instant Pot or Stove Top
Ingredients
- 5 pieces bone-in chicken
- 2 cubes chicken bouillon
- 1 piece ginger (approx 1.5 inches)
- 1/2 of medium-sized onion (chunk)
- 4-5 cloves garlic
- 8 cup water
- 2 egg whites
- 1/4 tsp salt or to taste
- 1/2 tsp black pepper
- 1 can cream-style corn (14oz)
- 1/2 cup corn (canned)
- 2 tsp corn starch
- 1/4 cup water (for corn starch slurry)
- 1 tbsp white vinegar (optional)
Instructions
Instant Pot Instructions
- Add 8 cups of waters, chicken cubes, ginger, onion garlic cloves, black pepper, salt, cream styled corn, and chicken pieces (bone-in) in the instant pot. (measurements listed above)
- Closed the lid and turn the valve to seal.
- Cook for 15 mins high and 5 minutes NPR.
- Release pressure and open the lid.
- Remove any visible chunks of onion, ginger and garlic.
- Remove and shred the chicken pieces. Discard the bones and return the shredded chicken to the instant pot.
- Press Saute.
- Add 1/2 cup of corn kernels (canned).
- Prepare corn start slurry ( 2 tsp corn starch +1/4 cup water).
- Add corn start slurry while mixing and let it simmer for 5 minutes.
- Separate two egg whites and whisk lightly.
- Add egg whites in a circular motion and let it sit for 20 seconds. Then mix.
- Add 1 tbsp of white vinegar (optional)
- Serve it with white vinegar, hot sauce, soy sauce, cilantro and/or green onions.
Stove Top Instructions
- Prepare the broth: Add chicken pieces (bone-in), ginger, garlic cloves, chicken cubes, black pepper, salt. Cook for 60 minutes or until chicken is tender. (measurements above)
- Discard onion, ginger and garlic pieces.
- Remove the chicken pieces in a separate plate, shredd and discard bone. Return shredded chicken to the pot.
- Add cream styled corn and corn kernels. (measurements above)
- Add corn starch slurry (2 tsp corn starch + 1/4 water). Add while mixing.
- Let it simmer for 5 minutes.
- Separate two egg whites and whisk lightly.
- Add egg whites in a circular motion and let it sit for 20 seconds. Then mix.
- Add 1 tbsp of white vinegar (optional)
- Serve it with white vinegar, hot sauce, soy sauce, cilantro and/or green onions.
Notes
- For thicker soup, you may increase the amount of corn starch.
- If you are using pre-made chicken broth, skip the chicken bouillon cubes.
- Please note, broth and chicken cubes has salt added, so adjust your salt content accordingly.
- If you don’t have cream styled corn on hand, you can make your own by blending a can of regular corn in its own water.
- 5 mins NPR is precautionary and gives time for the soup to settle down before opening the lid. Otherwise, the soup might splash out with pressure.