Half Your Plate: Asian-Style Chicken Corn Soup - thrive360
This soup is it fills “half your plate” with delicious vegetables , and there’s enough hunger-busting protein to make it a full meal. Leftovers are perfect for lunch the next day.
Asian-Style Chicken Corn Soup, corn soup, vegetables, corn, fibre, vitamin C, vitamin B,
33
post-template-default,single,single-post,postid-33,single-format-standard,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-9.4.2,wpb-js-composer js-comp-ver-4.12,vc_responsive
Asian-Style Chicken Corn Soup

Half Your Plate: Asian-Style Chicken Corn Soup

This Asian-inspired chicken corn soup recipe takes me back to my childhood when we would visit my extended family in Bangladesh during summer vacations. Each trip was marked with a family outing to a Chinese restaurant. My gaggle of aunts, uncles and cousins would occupy a large portion of the restaurant and eagerly await a sumptuous Asian feast. Guess what my favourite soup was?

What I love about this soup is it fills “half your plate” with delicious vegetables (about 1.5 to 2 servings of vegetables depending on how much you eat). And there’s enough hunger-busting protein to make it a full meal. Leftovers, should you have any, are perfect for lunch the next day. And, using fresh, sweet corn means adding an element of local love to your meal. Feel free to can use frozen corn during the off season.

Disclosure: I’ve been asked to blog for the Half Your Plate campaign, which is a partnership between the Heart and Stroke Foundation, the Canadian Cancer Society and the Canadian Produce Marketing Association. The campaign encourages Canadians to fill half their plate with vegetables and fruits – it’s an easy step towards eating well.

My first attempt at making this soup was a bit bland and lacked a certain umami. Instead of poaching the chicken in broth, I sautéed it in canola oil. I also added carrots and mushrooms for a punch of flavour and colour. Also, it doesn’t hurt to have a few extra veggies in your soup.

CORN 101

When buying: Go for cobs with fresh looking green husks and moist stems. Kernels should be juicy when pierced.

How to store: Wrap unhusked ears with damp paper towel. Place in a plastic bag and refrigerate for two to three days.

How to prepare: Remove husks and silk. Rinse under water. To remove kernels, slice lengthwise along the cob.

Nutrition: Corn is a good source of folate. It also contains fibre, vitamin C and B vitamins (niacin and thiamine).

 

Half Your Plate: Asian-Style Chicken Corn Soup

Serving Size: 4-6

Half Your Plate: Asian-Style Chicken Corn Soup

Ingredients

  • 3 cobs of fresh local corn (approx. 3 cups)
  • 1 tbsp canola oil
  • 6 boneless, skinless chicken thighs, cut into 1” pieces
  • 2 tbsp minced garlic
  • 1 cup sliced carrots, approx. 3 medium (cut diagonally)
  • 1 cup sliced cremini mushrooms, about 3
  • 3 green onions, chopped (save some green ends for garnish)
  • 6 cups no salt added chicken broth
  • 2 tbsp sodium-reduced soy sauce
  • 2 tbsp cornstarch
  • 2 eggs, beaten
  • Salt, pepper to taste
  • Sriracha (optional)

Instructions

  1. In a large pot of boiling water, cook corn cobs for 5 minutes.
  2. While corn is boiling, prep your ingredients.
  3. After corn is boiled, remove and cut kernels off lengthwise, and set aside.
  4. In large pot or Dutch oven, heat canola oil over medium heat.
  5. Cook chicken until browned, approx. 5 to 7 minutes.
  6. Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes.
  7. Add chicken broth, cover pot and bring to boil.
  8. Dissolve cornstarch into soy sauce. Add to boiling pot, stirring well.
  9. Add egg mixture while stirring. Eggs cook up into threads.
  10. Add corn and cook for 2 minutes.
  11. Adjust salt, pepper to taste.
  12. Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired

 

This is a super fast recipe if you use leftover cooked chicken/turkey or cooked corn. Add to soup after adding the broth. Freeze soup for up to two months – perfect on those hectic days.Thanks to my friend Kimberley for lending me the beautiful white and blue soup bowls and spoons. Love it!

What’s your favourite corn soup recipe?

  • Zannat

No Comments

Would love to hear what you think about this post...