Creamy Corn and Asparagus Chicken Soup

This savoury and sweet asparagus and creamy corn chicken soup uses chicken breast chunks cooked slowly in creamed corn with chunks of asparagus. Beaten eggs provide a silky-smooth texture. Dehydrated carrots or mushrooms can be included for additional fibre. Top it off with caramelized
onions or chopped scallions for a stronger umami flavour.

Details

Prep Time: 15-20 minutes
Cooking Time: 40 minutes
Kcal per portion: 920
Serves: 4

Ingredients

• 400 grams of chicken breast, diced (14.0 oz)
• 2 cups of canned corn, cream style
• 1 cup of corn, frozen
• 1 cup of canned asparagus, chopped
• 2 cups of chicken broth
• 2 tbsps. cornstarch
• 2 tbsps. garlic
• 1 tbsp. grated ginger root
• 1⁄4 cup of onions, minced
• 1 tsp. white pepper
• 3 tbsps. oyster sauce
• 1 tbsp. light soy sauce
• 1⁄2 tbsp. salt
• 2 eggs, beaten

Preparation

1. Dice the chicken breast into bite-sized pieces. They will shrink a bit during cooking but that is okay.
2. Open the canned corn and asparagus. Chop the asparagus roughly to 2-inch sticks.
3. Dilute the cornstarch with two tablespoons of the chicken broth. After this, peel and grate the ginger using a microplane grater to get one tablespoonful of grated ginger root. You may use ground ginger if you do not have fresh ginger.
4. In a small bowl, crack the egg, add one tablespoon of oyster sauce. Beat the eggs with a fork until the oyster sauce is well-combined into the egg.
5. Combine the cream style corn, asparagus, chicken breast, chicken broth, garlic, grated ginger root, onions, white pepper, oyster sauce, salt, and light soy sauce in the Instant Pot.
6. Cook on manual for 10 minutes. Release pressure naturally.
7. Stir in the cornstarch slurry and simmer until thick.
8. Add the beaten eggs, stir, and continue to simmer until eggs are set.
9. Before serving, add your preferred toppings but this step is optional. You may add chopped scallions, toasted sesame and sesame oil, or caramelized onions. These toppings intensify the umami flavor of the soup.

Cooking Tips

Make it on the stove: Put together all the ingredients and boil them for forty-five minutes to one hour. Ensure the cubed chicken is well-done and changes color. During the final ten minutes, put in the eggs and stir periodically so they will cook completely.