Description
A comforting and nourishing soup featuring tender chicken and sweet corn in a flavorful homemade broth, thickened to perfection with a light slurry and enriched with egg whites for a silky texture.
Ingredients
Scale
- 1 kg chicken with bones (thighs or drumsticks recommended)
- 1 cup carrot cubes
- 1 cup sliced onion
- 2–3 green onions (white part)
- 1/4 cup chopped green coriander
- 2–3 garlic cloves
- 2 tsp black peppercorns
- 2 bay leaves
- 2 liters water
- 2 cups crushed sweet corn (frozen or canned)
- 1 cup boiled & shredded chicken
- 1 tbsp salt (adjust to taste)
- 1 ½ liters chicken stock/Yakhni
- 2 egg whites
- 4 tbsp corn flour + 1/2 cup water (for slurry)
Instructions
- Make stock by combining chicken with bones, carrots, onions, green onions, coriander, garlic, peppercorns, bay leaves and water in large pot
- Bring to boil then simmer for 1-2 hours until chicken is tender
- Strain stock and discard solids (reserve cooked carrots if desired)
- In another pot, bring chicken stock to gentle boil
- Add sweet corn and shredded chicken, season with salt
- Whisk egg whites until frothy and slowly pour into soup while stirring
- Mix corn flour with water to create slurry and stir into soup
- Cook 3-5 minutes until broth thickens to desired consistency
- Serve hot with desired garnishes
Notes
- Use organic chicken and fresh vegetables for best flavor
- Rotisserie chicken can be substituted to save time
- Leftovers can be refrigerated for 3 days or frozen for 3 months
- Adjust thickness by varying the amount of slurry
- For gluten-free version, ensure corn flour is certified gluten-free
- Prep Time: 30 minutes
- Cook Time: 1.5 hours
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 45mg