Description of this recipe:
This Chicken & Sweetcorn Soup is a comforting and flavorful dish that’s surprisingly easy to make at home. It’s a lighter, healthier alternative to the classic Chinese takeout version, packed with lean protein and the natural sweetness of corn. This soup is perfect for a quick weeknight dinner, a light lunch, or even when you’re feeling under the weather and need a nourishing pick-me-up. The recipe is designed to be flexible, allowing you to customize it with your favorite vegetables or spices. The addition of egg creates delicate strands that add a touch of richness and visual appeal. It’s a one-pot wonder that brings warmth and satisfaction to your table.
Why you will love this recipe:
You’ll absolutely adore this Chicken & Sweetcorn Soup because it’s:
- Quick and Easy: Ready in under 30 minutes, making it ideal for busy weeknights.
- Healthy and Nutritious: Packed with lean protein from chicken and the goodness of sweetcorn. A far healthier option than takeout.
- Flavorful and Comforting: The combination of chicken broth, sweetcorn, and egg creates a symphony of flavors that’s both comforting and satisfying.
- Customizable: Easily adaptable to your taste preferences. Add your favorite vegetables, spices, or herbs to make it your own.
- Budget-Friendly: Uses readily available and affordable ingredients.
- Family-Friendly: A crowd-pleaser that even picky eaters will enjoy. The mild flavors and comforting texture make it a hit with kids and adults alike.
- Versatile: Perfect as a starter, a light lunch, or a complete meal when paired with crusty bread or prawn crackers.
- Makes Great Leftovers: The soup tastes even better the next day, as the flavors meld together.
Ingredients:
- 2 chicken breasts
- 1 tsp garlic paste
- 1/2 tsp salt
- 1 chicken stock cube
- 2 tbsp cornflour
- 1 egg
- 3 1/2 mugs water
- 1 mug frozen sweetcorn
- (Optional) 1 spring onion, chopped
- (Optional) Prawn crackers for serving
Preparation:
Step 1: Prepare the Chicken: Slice the chicken breasts into thin strips. This ensures that the chicken cooks quickly and evenly. The thinner the strips, the more tender the chicken will be. Aim for strips that are about ¼ inch thick.
Step 2: Sauté the Chicken: Heat a non-stick pan over medium heat. Add the chicken strips, garlic paste, and salt. The garlic paste infuses the chicken with a delicious aroma and flavor. The salt helps to season the chicken and draw out moisture, allowing it to brown slightly.
Step 3: Cook the Chicken: Cook the chicken, turning frequently, until the pieces are white and lightly browned. This usually takes about 5-7 minutes. Make sure the chicken is cooked through and no longer pink inside. Overcooking the chicken will make it tough, so keep a close eye on it.
Step 4: Add Water and Simmer: Add water and the chicken stock cube to the pan. Bring the mixture to a low simmer. The chicken stock cube adds depth of flavor to the soup. Simmering the soup allows the flavors to meld together and creates a richer broth.
Step 5: Shred the Chicken: Use two forks to shred the chicken into smaller pieces. This creates a more delicate texture and allows the chicken to distribute evenly throughout the soup. Shredding the chicken also helps to release more flavor into the broth.
Step 6: Add Sweetcorn: Add the frozen sweetcorn to the soup and continue cooking for 5 minutes. The frozen sweetcorn adds a touch of sweetness and texture to the soup. You can use fresh sweetcorn if you prefer, but frozen is more convenient and works just as well.
Step 7: Prepare the Egg: In a bowl, whisk the egg until combined. Whisking the egg ensures that it’s evenly mixed and creates a smooth texture. This will help to create delicate egg strands in the soup.
Step 8: Prepare the Cornflour Slurry: In another bowl, mix the cornflour with 3 tbsp water to form a paste. This cornflour slurry will thicken the soup and give it a slightly creamy texture. Make sure the cornflour is fully dissolved in the water to avoid lumps in the soup.
Step 9: Add the Cornflour Slurry: Add the cornflour mixture to the soup and stir. Stir constantly to prevent the cornflour from clumping. The soup will begin to thicken as the cornflour cooks.
Step 10: Create a Whirlpool and Add the Egg: Create a whirlpool in the soup by stirring quickly, then pour in the egg, stirring immediately to create egg strands. The whirlpool helps to disperse the egg evenly throughout the soup and creates delicate strands. Stirring immediately prevents the egg from clumping together.
Step 11: Finish Cooking: Cook for an additional 2 minutes and serve with optional toppings such as spring onions and prawn crackers. This final cooking time allows the egg to fully cook and the flavors to meld together.
COOKING Rating: Easy
Serving Suggestions:
- Serve hot in bowls.
- Garnish with chopped spring onions for a fresh, vibrant flavor and visual appeal.
- Serve with prawn crackers for a satisfying crunch and complementary flavor.
- Add a drizzle of sesame oil for extra flavor.
- Serve with a side of crusty bread for dipping into the soup.
- For a spicier kick, add a dash of chili oil or a pinch of red pepper flakes.
Tips:
- For a richer flavor, use chicken broth instead of water and a chicken stock cube.
- Adjust the amount of cornflour depending on your desired thickness.
- Don’t overcook the egg, as it will become rubbery.
- If you don’t have garlic paste, you can use minced garlic.
- Feel free to add other vegetables to the soup, such as carrots, peas, or mushrooms.
- For a vegetarian version, substitute the chicken with tofu or mushrooms and use vegetable broth.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 250-300 per serving
- Protein: Approximately 25-30 grams per serving
- Sodium: Approximately 500-700mg per serving
Conclusion:
This Chicken & Sweetcorn Soup is a delightful and versatile recipe that’s perfect for any occasion. It’s quick, easy, healthy, and customizable, making it a winner in every way. Whether you’re looking for a comforting weeknight dinner or a light and nutritious lunch, this soup is sure to satisfy. So, gather your ingredients, follow the simple steps, and enjoy a bowl of homemade goodness! The balance of flavors and textures makes this soup a truly enjoyable culinary experience. The subtle sweetness of the corn complements the savory chicken broth, while the egg strands add a touch of richness and elegance. This soup is a testament to the fact that simple ingredients, when combined with care and attention, can create something truly special. So, go ahead and give this recipe a try. You won’t be disappointed!
Questions and Answers about this recipe:
Q1: Can I use fresh sweetcorn instead of frozen?
A: Absolutely! Fresh sweetcorn will add an even sweeter and more vibrant flavor to the soup. If using fresh, cut the kernels off the cob and add them to the soup along with the water. You might need to adjust the cooking time slightly, so taste the corn to ensure it’s tender. About 1 cup of fresh kernels should be sufficient for this recipe. Remember to remove the silk from the corn before cutting the kernels.
Q2: How can I make this soup vegetarian?
A: To make a vegetarian version, simply substitute the chicken with tofu or mushrooms. Use vegetable broth instead of water and a chicken stock cube. Tofu will add protein and a similar texture to the chicken, while mushrooms will add an earthy flavor. You can also add other vegetables like carrots, peas, or spinach to make it even more nutritious and flavorful. Consider adding a touch of ginger for a more complex flavor profile.
Q3: Can I make this soup ahead of time?
A: Yes, this soup is perfect for making ahead of time. In fact, it often tastes even better the next day as the flavors meld together. Store the soup in an airtight container in the refrigerator for up to 3 days. When reheating, you may need to add a little water to thin it out if it has thickened too much. Avoid reheating the soup repeatedly, as this can affect the texture and flavor.
Q4: How can I make this soup spicier?
A: If you enjoy a bit of heat, there are several ways to add spice to this soup. You can add a dash of chili oil or a pinch of red pepper flakes to the soup while it’s simmering. Alternatively, you can add a finely chopped chili pepper to the pan along with the garlic paste when sautéing the chicken. Adjust the amount of chili to your preference. A small amount of sriracha or a dash of hot sauce can also be added to individual bowls for those who prefer a spicier kick.
Q5: Can I freeze this soup?
A: While you can freeze this soup, the texture may change slightly after thawing. The egg strands may become a bit rubbery, and the cornflour may separate, resulting in a slightly grainy texture. To minimize these changes, allow the soup to cool completely before freezing it in an airtight container. When thawing, thaw the soup in the refrigerator overnight and reheat it gently over low heat. You may need to add a little water to restore the original consistency.
