Description
This Easy Slow Cooker Chicken and Corn Soup is a comforting, flavorful dish that combines tender chicken, sweet corn, and savory Asian-inspired seasonings. Perfect for a warm meal with minimal effort, this gluten-free soup cooks slowly to develop rich flavors and features delicate egg ribbons for added texture and protein.
Ingredients
Scale
Soup Base
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1 (15-ounce) can corn kernels (drained)
- 1 (15-ounce) can creamed corn
- 4 cups low-sodium chicken broth
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper (or black pepper)
Finishing Touches
- 2 eggs (lightly beaten)
- 2 green onions (thinly sliced)
- Salt to taste
Instructions
- Combine Ingredients: Place the chicken, corn kernels, creamed corn, chicken broth, finely chopped onion, minced garlic, soy sauce, sesame oil, and ground white pepper into the slow cooker. Stir the ingredients gently to combine them evenly.
- Slow Cook: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and fully cooked through, allowing the flavors to meld beautifully.
- Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup and stir to combine.
- Add Egg Ribbons: Slowly pour the beaten eggs into the hot soup while continuously stirring in a circular motion to create delicate egg ribbons throughout the soup.
- Adjust Seasoning and Serve: Taste the soup and add salt if needed. Serve hot, garnished with the thinly sliced green onions for a fresh and flavorful finish.
Notes
- For extra heartiness, add a handful of cooked rice or noodles before serving.
- You can substitute frozen corn for canned corn if preferred.
- This soup freezes well, making it an excellent option for meal prep.
