Chinese Chicken Corn Soup Recipe

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Using water with bouillon cubes can reduce costs while still providing flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is a more affordable option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can be a more economical thickening agent.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a healthier protein alternative, while chicken thighs are cheaper than breasts.

Heat 1 tablespoon of olive oil in a pot.

Add less than a quarter of an onion and 1 clove of garlic; cook for about 3 minutes.

Stir in 14 ounces of chicken broth, 1 cup of leftover chicken, and 1/2 cup of frozen peas and corn.

Add 14.75 ounces of creamed corn and stir; bring to a slight boil.

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.

Mix 1 tablespoon of flour with 2 tablespoons of water to create a slurry; add to the soup to thicken.

Let the soup come up to a boil again.

Slowly drizzle in 1 beaten egg while stirring to create ribbons in the soup.

Serve the soup hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens