One of my favorite types of food is Chinese and I’ve always loved chicken corn soup. Well just corn in general really but today is about the corn soup. When I was younger I used to ask my mom why there were rubber gloves in my soup, apparently I didn’t know what eggs were.
Far and few restaurants around here have my beloved rubber glove soup sooo I made it myself. It is so easy and so good you’ll never know it didn’t come from a plastic carton from Po Lee down the block.
I doubled the recipe when I made it, separated it into little containers and froze them. Want some corn soup? Boom. Pop in the microwave, just as fast as chinese takeout.
- 6 cups chicken stock
- 2 boneless chicken breasts
- 1 can whole kernel corn
- 2 cans creamed corn
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 2 eggs (beaten)
- scallions or green onion
- Bring stock to a boil in a large saucepan. Add chicken breast, lower heat and cover for about 15 min or until chicken is cooked through.
- Remove chicken and let cool for a minutes. Shred or cut into small cubes. I cut mine because I prefer smaller pieces of chicken.
- Add corn and creamed corn to stock and bring to a boil over medium heat.
- Dissolve cornstarch in soy sauce and add to soup to thicken slightly.
- Add chicken to soup.
- Pour beaten eggs into soup in a slow steady stream, stirring constantly with a fork.
- Simmer for a few minutes to cook eggs. Serve with some thinly sliced scallions.