Asian-style Chicken Corn Soup

Asian-style Chicken Corn Soup

29-minute recipe Serves 6
This recipe is also a clever way to fill "half your plate" with vegetables without being literal about it. Each serving gives you at least three servings of vegetables.
29-minute recipe Serves 6


Prep: 10-minute | Cook: 19-minute
  • 1

    In a large pot of boiling water, cook corn cobs for 5 minutes. While corn is boiling, prep your ingredients. After corn is boiled, remove and cut kernels off lengthwise, and set aside. In large pot or Dutch oven, heat canola oil over medium heat. Cook chicken until browned, approx. 5 to 7 minutes. Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes. Add chicken broth, cover pot and bring to boil. Dissolve cornstarch into soy sauce. Add to boiling pot, stirring well. Add egg mixture while stirring. Eggs cook up into threads. Add corn and cook for 2 minutes. Adjust salt, pepper to taste. Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired.

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Last updated: October 27th, 2020

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