Chicken Soup with Corn
6 servings
30 minutes
Chicken corn soup is a cozy dish from Chinese cuisine that combines tender chicken meat, aromatic broth, and sweet corn. Its roots trace back to traditional home recipes in China where such soups serve as a nutritious staple. Ginger and garlic add a mild spiciness while cilantro brings fresh herbal notes. Chicken meatballs enrich the soup's texture and soy sauce adds zest. This soup is perfect as a warming lunch or light dinner and pairs well with rice or steamed buns. It is nutritious, light, and surprisingly balanced in flavor, offering harmony between the sweetness of corn, richness of chicken, and umami of soy sauce. A classic choice for those wanting to try simple yet deeply flavorful Chinese cuisine.
1
Heat olive oil in a pot, add finely chopped onion, grated ginger, and crushed garlic. Stir-fry until the onion is soft.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Fresh ginger root: 60 g
- Garlic: 3 cloves
2
Pour in the broth and bring to a boil. Grind the meat, season with salt and pepper, and mix.
- Chicken broth: 1.5 l
- Chicken breast fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Roll small balls from the meat by hand and drop them one by one into the boiling broth. Stir the soup with a large spoon, bring it back to a boil, and add corn.
- Frozen sweetcorn: 400 g
4
After boiling, reduce the heat and cook until the meat is done. Add soy sauce, stir, and taste the soup. Season with salt and pepper if needed.
- Soy sauce: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Serve hot with a handful of finely chopped cilantro
- Chopped cilantro (coriander leaf): 1 bunch
