This soup is so so delicious and nourishing filled with shredded chicken, sweet corn, and delicious egg ribbons and of course, Southerned up, with bacon crumbles!
Seriously, I made this soup for the family and received raved reviews from the kids, Ty and Mimi & Papa. Papa is old school. His favorite vitamins are S & G he brags, which stands for sugar and grease. So I know if a recipe receives his praise then it’s sure to be a family favorite!
I’ve been training for several races and recently completed my first half-marathon, The Cowtown, in Fort Worth. I finished in 1:39:56 and ended up 49th of 3,300 women! We ate at a Chinese Restaurant the night before my race and I ordered the corn and egg drop soup with white rice on the side. I wanted something easy on the stomach and the extra carbs from the rice to fill my muscles with glycogen for energy. This was actually what inspired me to make this recipe.
This past weekend I ran my second trail race, the 8-mile Coyote Run at Cleburne State Park. With 1,200 foot elevation gain, I finished in 1:29:25 and won top female overall. I have so enjoyed running and having something to train for.
With all this training I have to fuel my body with nourishing foods! This recipe is one of my favorites and is full of protein for muscle repair and growth, carbs for energy, and healthy fats from the egg yolks!
Serve with a side of white rice for a heartier meal!
Sweet Corn Health Benefits
Sweet corn has numerous health benefits. For starters, sweet corn is loaded with lutein and zeaxanthin, two phytochemicals that promote healthy vision. Besides helping with weight loss, the insoluble fiber in corn feeds good bacteria in your gut, which aids in digestion and helps keep you regular. Throw in a healthy amount of B vitamins, plus iron, protein and potassium, and you’ve got one sweet package.
Chicken & Sweet Corn Stew
Course: SoupsCuisine: Southern, ChineseDifficulty: Easy10
servings5
minutes30
minutesBroth filled with shredded chicken, sweet corn & delicious egg ribbons.
Ingredients
8-12 cups water
4 pieces of bacon
2-3 pounds boneless, skinless chicken (I used split chicken breast)
1 yellow onion, diced
3 large carrots, diced
2 teaspoons ground ginger
1/2 teaspoon garlic powder
1 (15-ounce) can whole kernel corn
1 (15 ounce) can creamed corn
6 large eggs, whisked
1 teaspoon toasted sesame oil
Salt and Pepper
Directions
- Fry bacon in large stock pot until crisp.
- Remove bacon from pot and set aside.
- Reserve 2 tablespoons of bacon drippings and sauté onion in bacon drippings until onion is soft (about 4 minutes).
- Stir in the carrots and cook one more minute.
- Add the water, chicken, ginger, garlic powder, and a tablespoon of salt. Add more water if needed to completely cover the chicken.
- Bring to a low boil, cover and cook until chicken is easily shredded with a fork (mine took about 20 minutes). Remove the chicken and set aside to cool.
- Turn the heat down to medium low and stir in the corn.
- Shred the chicken.
- Stir the shredded chicken back into the pot.
- Start stirring the soup with a spoon in a continuous swirling motion and slowly drizzle the whisked eggs into the soup, while stirring. The hot broth will cook the eggs and form beautiful egg ribbons.
- Stir in the sesame oil and season with pepper and more salt if needed.
- Crumble the bacon and serve on top of the individual soup bowls.
Notes
- This recipe freezes well. Just thaw and reheat in a soup pot.
- To cut down on the time, you can buy cooked chicken instead. Substitute the water for chicken broth or stock and cook the veggies for about 10-15 minutes before stirring in the eggs and cooked chicken.
- I used almost 3 pounds of boneless, skinless split chicken breast so my soup was packed with chicken (protein).
