Sweet Corn Chicken Soup
Sweet corn chicken soup is a short, simple pot that turns a poached chicken and a handful of corn into a thick, silky bowl. The broth comes from simmering the chicken itself, so nothing is wasted. A cornstarch slurry gives body, beaten egg adds soft ribbons, and a splash of cream rounds it off. Black pepper keeps the sweetness of the corn in check, and the whole soup finishes in about a minute once the chicken is shredded.
Instructions
Boil the corn kernels until tender, then drain them and set them aside.
Stir the cornstarch with a little cold water in a small bowl until smooth and pourable. This slurry will thicken the soup later.
Put the chicken in a pot and cover it with water. Simmer until the chicken is cooked through and no pink remains in the center.
Lift the chicken out of the pot and let it cool until you can handle it. Shred the meat with your fingers or two forks, and keep the cooking liquid in the pot as your broth.
Return the shredded chicken to the broth. Add the corn, cream, black pepper, salt, cornstarch slurry and beaten egg, stirring as you pour in the egg.
Simmer gently for about a minute, until the soup has thickened slightly. Ladle it into bowls while hot and garnish with the vegetables.
Make it personal.
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