Okay, friends, let’s talk comfort food. You know those nights when you just need a big, warm hug in a bowl? That’s exactly what this **Sweet Corn Chicken Soup** is. It’s like Chicken Noodle Soup‘s slightly more sophisticated, sweeter cousin who’s traveled the world and picked up some seriously delicious secrets. It’s got this creamy, dreamy texture, the sweetness of the corn perfectly balanced by the savory chicken, and a hint of something almost…floral? My grandma used to make something similar, and even though her recipe was a little different, this one always brings back those cozy childhood memories. It’s so incredibly easy to throw together, even on those crazy weeknights when you think you have absolutely no time to cook. I promise, this will become a family favorite!
What is sweet corn chicken soup?
Think of it as a creamy, luscious hug in a bowl. **Sweet Corn Chicken Soup** is essentially a thick, flavorful broth loaded with shredded chicken and kernels of sweet corn. Sometimes it has other veggies like carrots or celery but I love it simple. Unlike a typical Chicken Noodle Soup, this one has a creamy base – sometimes from cream, sometimes from a cornstarch slurry (we’re doing the latter here for a lighter touch!), and sometimes even pureed corn itself! The name really says it all: sweet corn meets savory chicken, and they live happily ever after in a bowl of deliciousness. It’s a staple in a lot of Asian cuisines, and there are tons of regional variations. This is my own take on it, inspired by my travels and, of course, those childhood memories I mentioned earlier.
Why you’ll love this recipe?
Okay, where do I even begin? First of all, the flavor is just incredible. The sweetness of the corn really pops, especially if you use fresh corn, and it’s balanced perfectly by the savory chicken and that hint of ginger. I always find myself sneaking spoonfuls straight from the pot! What I love most about this is how easy it is to make. Seriously, you can have this on the table in under 30 minutes, which is a lifesaver on busy weeknights. Plus, it’s super cost-effective. Chicken thighs are usually pretty budget-friendly, and corn is often on sale, especially during the summer months. The versatility is another big win. You can add other veggies if you want – diced carrots, celery, even some peas would be great. You could also throw in some noodles or rice for a heartier meal. My family literally cheers when they see I’m making this. It’s a guaranteed crowd-pleaser, and I know it will be for you too. It reminds me a bit of cream of mushroom soup in its comfortingness, but it has a lightness to it that makes it perfect even in warmer months! Honestly, I can’t recommend it enough.
How do I make sweet corn chicken soup?
Quick Overview
This **Sweet Corn Chicken Soup** is surprisingly easy to throw together. We’re basically poaching some chicken thighs, shredding them, and then building a creamy, flavorful broth with sweet corn, ginger, and a touch of soy sauce. The key to that creamy texture is a simple cornstarch slurry, which thickens the soup beautifully without making it too heavy. It’s a one-pot wonder that’s ready in under 30 minutes, and trust me, it tastes way more impressive than it is to make! Don’t be intimidated by the word “poach,” it’s seriously just simmering the chicken in some water. It’s the easiest way to get tender, juicy chicken for this soup.
Ingredients
For the Chicken & Broth: What is the recipe?
* 1.5 lbs boneless, skinless chicken thighs: Chicken thighs are the key to a flavorful broth and tender Shredded Chicken. You can use breasts, but thighs will give you a richer flavor.
* 6 cups chicken broth: Use low-sodium so you can control the saltiness. If you don’t have broth, water with a bouillon cube works too!
* 1-inch piece of ginger, peeled and thinly sliced: Don’t skip the ginger! It adds a warm, subtly spicy flavor that really elevates the soup.
* 1 tbsp soy sauce: Just a touch to add some umami and depth of flavor. Low sodium is best.
* 1 tsp sesame oil: Adds a nutty, aromatic note. A little goes a long way!
* Salt and pepper to taste: Don’t be afraid to season generously. It makes all the difference.
For the Sweet Corn Soup:
* 2 cups frozen sweet corn (or fresh corn kernels from about 3 ears): Fresh corn is amazing when it’s in season, but frozen works just fine and is super convenient.
* 2 tbsp cornstarch: This is what we’ll use to thicken the soup and make it creamy.
* 2 tbsp cold water: To mix with the cornstarch and make a slurry.
* 2 green onions, thinly sliced: For garnish. Adds a fresh, oniony flavor.
What are the steps to
Step 1: Poach the Chicken
In a large pot or Dutch Oven, combine the chicken thighs, chicken broth, ginger slices, soy sauce, and sesame oil. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and easily shreds with a fork. I always do this step first because it gives the broth a chance to really develop flavor.
Step 2: Shred the Chicken
Remove the chicken from the pot and set aside to cool slightly. Once it’s cool enough to handle, shred it with two forks. Don’t throw away that broth! That’s liquid gold right there.
Step 3: Build the Soup
While the chicken is cooling, add the frozen corn to the broth. Bring broth back to a simmer over medium heat.
Step 4: Thicken the Soup
In a small bowl, whisk together the cornstarch and cold water until smooth. This is your cornstarch slurry. Slowly pour the slurry into the simmering soup, whisking constantly to prevent lumps. Continue to simmer for 2-3 minutes, or until the soup has thickened to your desired consistency. I always whisk like crazy to make sure there are no lumps!
Step 5: Add the Chicken
Add the Shredded Chicken back to the pot and stir to combine. Heat through for a minute or two. This just helps the chicken absorb the flavors of the soup.
Step 6: Serve and Garnish
What is the best way to serve Sweet Corn Chicken Soup? What are some good ways to serve hot and enjoy! I like to add a little sriracha to my food, but that’s optional.
What to Serve It With
This **Sweet Corn Chicken Soup** is fantastic on its own, but if you’re looking to make it a complete meal, here are some ideas:
For a light lunch:What is a good side salad to serve with vinaigrette? What is the acidity of vinaigrette? Will it cut through the richness of the soup?
What is a hearty dinner? Serve it with some Crusty Bread for dipping. I love a good sourdough or French baguette.
For an Asian-Inspired Meal:What are some good ways to serve it with spring rolls or potstickers?
For a Comfort Food Feast:Mac and cheese. Don’t judge! The creaminess of both dishes is just heavenly together. Is it a guilty pleasure to eat with Grilled Cheese? What is the best meal that everyone enjoys?
What are some tips for making sweet corn chicken soup?
What are some of the best ways to make Sweet Corn Chicken? What makes soup** even better?
Ginger Power:What is the best way to use ginger in soup? If you don’t like ginger chunks, you can use a microplane to grate the ginger into the soup. How do I not grate my fingers?
Cornstarch SavMake sure to mix cornstarch with cold water before adding it to the soup. I’ve learned this the hard way, trust me. This prevents lumps from forming.
Broth Boost: If you want a richer, more flavorful broth, you can use bone broth instead of regular chicken broth. It’s packed with nutrients and adds a depth of flavor that’s hard to beat.
Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the soup or a drizzle of sriracha when serving. My husband always adds a generous amount of sriracha to his bowl.
What are some of theIf you like, add other veggies to the soup. What are some good additions to a salad? Diced carrots, celery, peas or even some mushrooms? I sometimes throw in some spinach at the end for extra nutrients.
Creamy Goodness: If you want an even creamier soup, you can stir in a splash of heavy cream or coconut milk at the end. Just be careful not to boil the soup after adding the cream, as it can curdle. I tested this with almond milk and it actually made it even creamier!
What are some Storing and Reheating Tips?
This **Sweet Corn Chicken Soup** stores really well, which makes it perfect for meal prepping or serving.
Refrigerator Storage: HowStore soup in an airtight container in the refrigerator for up to 3-4 days. Is it true that the flavor of the tea gets better as it sits?
Freezer Instructions: For longer storage, you can freeze the soup. Let it cool completely, then transfer it to freezer-safe containers or freezer bags. Make sure to leave some space at the top of the container, as the soup will expand when it freezes. It can be frozen for up to 2-3 months.
Reheating Tips: To reheat, thaw the soup in the refrigerator overnight (if frozen). Then, transfer it to a pot and heat over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if the soup has thickened too much during storage. My kids usually eat it for lunch the next day after I make it for dinner!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for **Sweet Corn Chicken Soup**. It’s easy, comforting, and packed with flavor, what’s not to love? I truly believe this soup is a winner, and I can’t wait for you to try it and make it your own. If you loved this soup, you might also enjoy my Creamy Tomato Soup or my Chicken Tortilla Soup. Happy cooking, friends! I’d love to hear how yours turns out, so be sure to leave a comment below and let me know if you made any fun variations. Don’t forget to rate the recipe, too!
Sweet Corn Chicken Soup
Ingredients
Main Ingredients
- 2 cups chicken broth use low sodium if preferred
- 1 cup sweet corn fresh or canned
- 0.5 pound chicken breast cut into small pieces
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon soy sauce light
- 1 each egg beaten
Instructions
Preparation Steps
- In a pot, bring chicken broth to a gentle boil.
- Add the chicken pieces to the broth and cook until fully cooked, about 10 minutes.
- Stir in the sweet corn and soy sauce.
- Add the cornstarch mixture to thicken the soup.
- Slowly drizzle the beaten egg into the soup while stirring continuously.
- Season the soup with salt and pepper to taste before serving.
