Chicken Sweet Corn Soup
Servings
8
Prep Time
5 minutes
Cooking Time
30 minutes
INGREDIENTS
- 2 15oz Organic Whole Kernal Corn
- 2 pieces of chicken breast
- 6 cups of water
- 2 Chicken Bouillon cubes
- 4 tablespoons of Argo Cornstarch
- 1/3 cup of Light Soy Sauce or Tamari
- 1 egg beaten
- Salt to taste
- 1 Teaspoon of black pepper
This gluten-free Chicken Sweet Corn Soup is the ultimate comfort soup for me. I absolutely love corn in anything (I can even eat a corn pizza), so it is no surprise that this is one of my favorites. You can easily turn this into a vegetarian soup by eliminating the chicken. I did that for my husband as he is a vegetarian and he loved it. It is comforting and delicious
- Add water in a big stock pan
- As it comes to a boil add the chicken bouillon cubes and chicken breast and cook with the lid closed for 7-10 minutes till the chicken has poached
Remove chicken and shred it once cool - Drain the water from the whole kernel corn and add to the pot
- Add soy sauce, salt, black pepper, and the chicken, and allow to cook for 2 minutes on low flame
- Add a tablespoon of water to the cornstarch, mix well, and pour it in the soup
- Continue to stir till the soup thickens
- Beat the egg, and pour it in the soup
- Mix well and allow to cook on low flame with the lid on for 5 minutes
- Enjoy it as is, or with a dash of sriracha
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