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Chicken Corn Soup

Chicken Corn Soup

Soup season or flu season, this soup is great for both. This healthy soup is made with bone broth, corn, and eggs. This is a comfort item with cold-fighting properties. Add vinegar, soy sauce, and/or hot sauce to add depth. Enjoy!
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Prep Time 5 minutes
Cook Time 15 minutes
NPR 5 minutes
Total Time 25 minutes
Course Appetizer, Side Dish

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.

Video

Notes

Food 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.