Asian-style chicken corn soup

Name: Asian-style chicken corn soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3 cobs corn (fresh and local, approx. 3 cups); 1 tbsp canola oil; 6 boneless (skinless chicken thighs, cut into 1” pieces); 2 tbsp garlic (minced); 1 cup carrots (sliced, approx. 3 medium (cut diagonally)); 1 cup cremini mushrooms (sliced, about 3); 3 green onions (chopped (save some green ends for garnish)); 6 cups chicken broth (no salt added ); 2 tbsp soy sauce (sodium-reduced ); 2 tbsp cornstarch; 2 eggs (beaten); Salt and pepper (to taste); Sriracha (optional)

Jan 15, 2015

Asian-style chicken corn soup

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Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings Bowls

Calories 394 kcal

Ingredients

3 cobs corn fresh and local, approx. 3 cups
1 tbsp canola oil
6 boneless skinless chicken thighs, cut into 1” pieces
2 tbsp garlic minced
1 cup carrots sliced, approx. 3 medium (cut diagonally)
1 cup cremini mushrooms sliced, about 3
3 green onions chopped (save some green ends for garnish)
6 cups chicken broth no salt added
2 tbsp soy sauce sodium-reduced
2 tbsp cornstarch
2 eggs beaten
Salt and pepper to taste
Sriracha optional

Instructions

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.