Comforting Chicken Corn Soup Recipe

SOUP:

• Add the chicken stock, creamed corn, corn kernels, soy sauce, vinegar, sugar, and white pepper to a large stockpot over medium-high heat and allow for it to come to a simmer. 

THICKEN:

• Once it simmers, add the chicken and stir. Place the cornstarch in a bowl along with enough water to form a slurry (normally about the same amount of water as cornstarch.) When the soup reaches a boil, lower the heat a little, and slowly pour in the cornstarch slurry as you stir.
• Once combined, lower the heat to allow it to simmer while you prepare the next step.

EGG DROP:

• Crack the eggs into a bowl and whisk. Once whisked, kick the heat back up to medium-high on the stock pot, and slowly pour in the beaten eggs as you stir the pot.
• This allows for the eggs to flow like a ribbon shape that ‘egg drop’ soup is known for. Once it heats through, you’re ready to serve.
• Drizzle in the toasted sesame oil. Top with chopped scallions and serve with crackers (or with cooked rice is how we like it!)