My favorite - Sweet Corn Chicken soup

Today's lunch is a childhood favorite for Chinese Lunar new year - Sweet corn chicken soup topped with soy sauce, green onions and green chili sauce🤤🥣

As we embark on the year of the Ox, I wish you all a healthy and prosperous year filled with blessings!




Half a chicken or 2 chicken breasts

Chicken stock

2 cans of creamed corn

1 can peaches and cream corn (I use the Green giant brand)

3 thinly sliced ginger

2 green onion stems (save the green parts for garnish)

3 eggs beaten

3 tbsp cornstarch dissolved in broth


Add oil to a large pot and sauté chicken for a few minutes. Add in ginger and green onions and sauté for 1 min more. Add in chicken stock to cover the chicken and bring to a boil. Lower heat to medium and cook for 25 to 30 minutes. Remove chicken and shred with a fork.

Dissolve the corn starch in a little bit of broth and add it to the pot with the remaining broth. Stir until thickened. Lightly simmer the broth and add chicken, creamed corn and peaches and cream. Once heated through, slowly add in the egg as you continue to stir. The egg will cook into pretty little ribbons floating in your soup. Adjust salt and pepper, as needed

Serve into bowls and top with a little soy sauce, green onions and green chili sauce. Enjoy!😊