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chicken corn soup recipe
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Chicken Corn Soup

This comforting chicken soup recipe contains turmeric, which can reduce inflammation.

Course Soup
Cuisine American
Servings 4

Ingredients

  • 2 medium-sized skinless boneless chicken breasts cut into smaller pieces or diced into crumbles
  • 32 oz chicken stock
  • 1 can unsweetened corn
  • 1 teaspoon sesame oil
  • 2 dashes white pepper powder plus extra for serving
  • 1/2 teaspoon turmeric
  • 1 pinch MSG (umami seasoning)
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 4 eggs whisked
  • scallions to top

Instructions

  1. Cut chicken breasts into medium sized pieces. Boil until cooked and then remove from water.

  2. Mince chicken into crumbles for the soup, or cut into smaller pieces.

  3. In a large pot, combine chicken stock, chicken, and corn and bring to a boil.

  4. Add in sesame oil, white pepper powder for flavor, turmeric for color and MSG for a kick of umami flavor.

  5. Add water and cornstarch in a separate bowl, mix together, and then add to the soup to help thicken the broth.

  6. Finally, crack 4 eggs into a separate bowl and beat them. Turn your heat to medium and swirl your soup and add in your eggs while stirring to create nice wispy strands.

Recipe Notes

For longer, wispier strands of eggs, let the egg strands sit after one initial slow stir. For serving, add a dash of white pepper and scallions to top of soup.

Photo credit: Flickr user Rebecca Dominguez

Recipe credit: KnowMSG.com