Kaira from Kaira’s Kitchen shares this great recipe for Chicken and Sweet Corn Soup. Thanks for sharing Kaira, can’t wait to try this soup.
I love the convenience of a one meal dish simmering over the stove top. And soups are perfect in every sense. You can have them as part of the meal or even a light lunch/supper on it’s own. I grew up in a family where soup is a must-have dish during dinner on top of many other dishes that my Mom would cook. It’s part of our culinary culture.
- 2 to 3 skinless boneless chicken breasts
- 1 large onion, cut into chunks
- 4 tbsp chicken stock concentrate (can substituate with stock cubes or ready-to-use stock )
- 2 cups (420g) creamed corn
- 1/2 cup carrots, diced
- 4 slices fresh ginger
- 1 tbsp cornflour
- White pepper to taste
- 2 tsp toasted sesame oil (optional)
- In a large pot, prepare 4 cups (1L) of chicken consomme according to the package directions. Bring the consomme to boil with ginger slices.
- Add chicken breasts into onions into the boiling consomme. Allow to simmer for 20 to 25 minutes over medium-low heat until chicken is cooked and tender.
- Remove chicken and set aside to cool. Add creamed corn and carrots to the consomme. Allow it to simmer for 5 to 1o minutes. Remove the ginger slices.
- Finely shred the chicken and return to the soup.
- Dissolve cornflour in 1 tbsp of cold water. Gradually stir the cornflour mixture into soup and stir until thicken.
- Season with white pepper and toasted sesame oil. Serve warm.