Ingredients
Units
Scale
- 2 tsp. vegetable oil
- 1 lb. boneless, skinless chicken diced into bite-sized pieces
- 1/2 large sweet onion diced
- 2 cloves garlic minced or crushed
- 4 c. low-sodium chicken broth
- 2 c. water
- 2 c. frozen whole kernel corn
- 2 tsp. tbsp. soy sauce plus 1-2more to taste (or tamari soy sauce to make it gluten free)
- 2 tbsp. cornstarch
- 2 eggs beaten
- 5 oz. baby spinach roughly chopped
- 1 tsp. sriracha hot sauce or to taste
Instructions
- 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.
Notes
Adapted from Easy Chinese Chicken and Corn Soup from food.com.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Cuisine: Chinese