Chicken Corn Soup

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This Chinese soup is very popular in Pakistan. It’s simple and homey, the perfect thing to whip up on a rainy day or to nurse someone with a cold. This was one of the first things my husband cooked for me when we moved in together, and to me the memory is just as warming as the soup.

This recipe makes about four bowls, but can easily be doubled. Delicious with just a drizzle of sriracha.

Chicken Corn Soup

olive oil
1 chicken thigh, cut into small pieces
6 cups chicken broth
couple slices of ginger (optional)
1 ear corn
2 tbsp corn starch
1 egg white
chopped green onions, parsley, or cilantro for garish
sriracha, optional

In a small soup pot, heat olive oil and add chicken pieces, stirring until they are cooked. Add broth, ginger, and the corn, and bring to a simmer. When the corn is cooked, remove, slice the kernels off and return them to the pot.

Mix corn starch with a little water to make a slurry, and add to the pot. Stir and simmer (not boiling) until the soup thickens. Stirring, slowly add the egg white. Serve piping hot.