Chicken and Corn Soup
6 servings
10 minutes
Chicken and corn soup is a harmonious blend of soft chicken flavor and the sweetness of corn, creating a tender, warming texture. Its roots trace back to European cuisine but also resembles Eastern variations with the addition of beaten eggs that give the soup a silky consistency. Chicken broth serves as a rich base, while canned and fresh corn add depth of flavor. A light spiciness from black pepper and the freshness of green onions complete the composition. This soup is an ideal choice for a cozy family dinner or a light lunch; it is nutritious yet airy, suitable as a standalone dish or as an accompaniment to the main meal.
1
Cut the corn kernels off the cobs and roughly chop them with a knife. Drain the liquid from two cans of corn and blend the contents lightly — not to a puree. Slice the chicken breast into thin strips.
- Corn cobs: 2 pieces
- Canned corn: 2 pieces
- Chicken breast: 300 g
2
Add both types of corn and chicken breast to the boiling chicken broth, and simmer for five minutes.
- Corn cobs: 2 pieces
- Canned corn: 2 pieces
- Chicken breast: 300 g
- Chicken broth: 1.5 l
3
Whisk the eggs into a foam and slowly add them to the pot with the soup. Cook for another minute, then add milk, salt, and pepper. Cook for another two minutes, remove from heat, and add finely chopped green onions.
- Chicken egg: 3 pieces
- Concentrated milk: 150 ml
- Salt: to taste
- Ground black pepper: to taste
- Green onions: 50 g