Quick, easy chicken corn soup recipe, homemade with simple ingredients over stovetop in 30 minutes. A hearty comforting soup better than Chinese restaurants!
In a large nonstick pot, add broth, shredded chicken, garlic, ginger, salt, pepper, Sriracha sauce, soy sauce, carrots, corn, creamed corn, 2 tbsp green onions and bring to a boil over medium-high heat.
Then, lower heat to medium and simmer for 8-10 minutes or until the carrots become tender.
Add dissolved cornstarch slurry and mix. The soup will start to thicken.
Add the beaten eggs slowly, while gently stirring to make ribbons of cooked egg.
Add remaining 3 tbsp green onions, sesame oil and mix.
Turn off heat and serve immediately.