Chicken and sweet corn soup Recipe
This Chicken and Sweet Corn Soup are quick and easy to cook on the stovetop or in the Instant Pot, full of protein and vegetables, naturally gluten-free, and so comforting and delicious.
When I was sick a few weeks back, I had a strong need for both chicken soup and my all-time favorite egg drop soup. As a result, I decided to go old school and make a soup that blends the best of both cultures Chicken and sweet corn soup.
For those who are unfamiliar, chicken and sweet corn soup is essentially egg drop soup with added chicken, corn, and vegetables. This simple soup is really flavorful and wonderful when made using my favorite broth, which is delicately seasoned with ginger, garlic, and sesame oil. And what about when it’s thickened with those lovely egg ribbons and laden with traditional chicken soup ingredients? This soup, I’m persuaded, is about as comfortable as it gets.
So grab your soup pot (or Instant Pot) and let’s prepare a quick batch together if you’re looking for a new chicken soup this season, or if you’re feeling under the weather and need some warm and comforting comfort food. I believe you will enjoy it.
POSSIBLE VARIATIONS
There are all sorts of ways that you may customize this soup! For example, feel free to:
- Add extra veggies: This soup would be wonderful with anything from shredded cabbage to peas to chopped stir-fry veggies (such bell pepper, asparagus, green beans, and so on).