One Pot Chicken Corn Soup
Quick, easy chicken corn soup recipe, homemade with simple ingredients over stovetop in 30 minutes. A hearty comforting soup better than Chinese restaurants!
Ingredients
- 7 cups Chicken broth Low sodium
- 2.5 cups Shredded chicken From rotisserie chicken
- 1-2 tsp Garlic powder
- 1-2 tsp Ginger powder
- Salt To taste
- Pepper To taste
- 1 tbsp Sriracha sauce Optional
- 1 tbsp Soy sauce
- 1 cup Carrots Sliced
- 1 can Corn 15 oz. can, Can also use frozen corn
- 1 can Creamed corn 15 oz. can
- 5 tbsp Green onions Thinly sliced
- 1/4 cup Cornstarch Dissolved in 1/4 cup water
- 5 Eggs Large, Beaten
- 1 tsp Sesame oil
Instructions
- 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.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave.
Nutrition
Calories: 318kcal | Carbohydrates: 38g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 182mg | Sodium: 1690mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 2mg