Chicken and Corn Chinese Soup
Chicken and Corn Chinese Soup is easy to make, a budget friendly meal that your kids will love for dinner. Made with flavorful chicken broth, ginger, garlic, beaten eggs, noodles and rotisserie chicken. A heartwarming midweek dinner recipe that anybody can make.
Servings 8 people
Ingredients
- 12 cups Chicken Stock
- 3 cloves Garlic minced
- 2 tablespoons fresh Ginger minced
- 3 tablespoons Soy Sauce
- 1½ tablespoon Sesame Oil
- 3 tablespoons Chinese Cooking Wine Shaoxing Wine
- 1 Rotisserie Chicken skinless, chopped
- 2 cans Creamed Corn
- 4 Eggs
- 7 oz (200g) Asian Noodles
- 4 Green Onions thinly sliced
Instructions
- Prepare Broth - bring the Chicken Broth to a boil. Add Garlic, Ginger, Soy Sauce, Sesame Oil and Chinese Cooking Wine and simmer for 5 minutes.
- Add Chicken and Corn - add shredded chicken and canned creamed corn and simmer for 10 minutes.
- Add Eggs - beat eggs and pour into the soup in a slow steady stream, while stirring the soup in a circular motion with chopsticks. Eggs will cook into thin strands or ribbons in the soup.
- Add Noodles - place noodles into soup and cook according to instructions.
- Taste - adjust with extra Soy, Chinese Cooking Wine or Sesame Oil if needed.
- Garnish - mix through chopped green onions, and serve immediately.
Notes
This is a large recipe, full stock pot! For a smaller portion, just half the recipe, then you won't eat leftovers for a week.