Nutrition info
View all →- Protein: 53.3%
- Fat: 15.7%
- Carb: 31%
Chinese Chicken Corn Soup
⏱ 15m
🔥 336 kcal
⭐ 5.0 rate
- Boil the chicken breast in water until fully cooked, about 8 to 10 minutes. Shred or slice thinly.
- In a pot, bring the chicken broth to a gentle simmer. Add the corn, garlic powder, white pepper, and salt.
- Stir in the cornstarch slurry and simmer until slightly thickened.
- Add the shredded chicken and simmer for 1 to 2 minutes more.
- Lower the heat, then slowly drizzle in the beaten egg and egg whites while stirring gently in one direction to create ribbons.
- Stir in sesame oil, adjust seasoning, and garnish with scallions if desired.
- 70g raw chicken breast (boiled and shredded)
- 1 large egg (beaten)
- 3 tbsp liquid egg whites
- 1/2 cup canned corn (creamed corn works too)
- 1.5 cups low-sodium chicken broth
- 1/2 tbsp cornstarch
- 1.5 tbsp water (for slurry)
- 1/2 tsp sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp white pepper
- Salt to taste
- Chopped scallions (optional)
- Protein: 37.00 g
- Fat: 10.90 g
- Carbs: 21.50 g
- Fiber: 2.50 g
- Sugar: 4.50 g
- Sodium: 920.00 mg