Chinese Chicken Corn Soup
This Chinese-inspired Chicken Corn Soup is a healthy and delicious way to enjoy summer corn or nurse a cold!
boneless, skinless chicken
diced into bite-sized pieces
large sweet onion
minced or crushed
low-sodium chicken broth
frozen whole kernel corn
tbsp. soy sauce
plus 1-2more to taste (or tamari soy sauce to make it gluten free)
sriracha hot sauce
or to taste
Heat oil in a dutch oven or other large pot over medium-high heat. Add chicken, onion, and garlic , and sauté for about 7 minutes until onion is translucent and chicken is cooked through.
Pour in broth, water, and corn, and bring to a boil. (You can cover the pot to make it boil more quickly.) Meanwhile, stir soy sauce and cornstarch together with a fork until smooth.
When broth is boiling, stir in soy sauce mixture. Next, slowly pour beaten eggs into boiling soup, stirring constantly with a fork.
Add spinach, and simmer about 5 minutes until spinach is thoroughly wilted. Taste soup before serving, and add 1-2 tsp. of soy sauce and sriracha if desired.
Easy Chinese Chicken and Corn Soup