Corn Chicken Soup from Scratch

“Corn Chicken Soup from Scratch”, while not a specific dish to Ramadan (like Lebanese Brown Lentil Soup, Turlish Red Lentil Soup/ Mercimek Çorbası and Lebanese Red Lentil Soup), it is still a family favorite. Obviously, this “Corn Chicken Soup from Scratch” is neither Lebanese nor Middle Eastern but it is a one we regularly make once or twice at our house during Ramadan, we make it throughout the year as well, often as a handy one pot soup, so if you’re on the hunt for a new chicken soup  let’s make a batch together. I bet you’re going to love it. Sending you wishes for a peaceful Ramadan.

This “Corn Chicken Soup from Scratch” is comforting, belly-warming and flavorful, thick enough to eat with a spoon, yet thin enough to sip; it is loaded with corn kernels and shredded chicken, tied with a thick, silky broth and an enchanting umami savory layer of flavor coming from soy sauce. It a meal in a bowl.—a family favorite for more than 20 years, and a one I keep coming back to when I am entertaining.

“Corn Chicken Soup from Scratch” is a recipe I developed  20 years ago after having it at a Chinese restaurant. I asked the cook back then how he made it, and as any restaurant he didn’t spill his secret, but was kind enough to give me a rough idea. I played around, tested and refined the recipe to my satisfaction, I had to test three versions back then, one including fresh ginger, another one with sesame oil, until I settled on this straight forward version that impressed family, friends and guests, sometimes simple is best, maybe not the classic Chinese Corn Chicken Soup, but sure to say that it is a huge hit and a crowd pleaser in terms of quality and quantity!

If you want really an amazing corn chicken soup, start with a whole raw chicken to make the broth! This may sound laborious, but it can be a very easy process if you break down the work, believe me making your own broth makes all the difference in flavor. Take the time to make the broth from scratch and you’ll never be able to make it another way again! Once the chicken is cooked and broth is ready, the soup can be made in 15 minutes. For a time saving strategy, cook the chicken one day ahead, let it cool down, then save it with its broth in the fridge.

In a little over 2 hour’s cooking time, you can have a flavorful golden broth and a chicken that’s fall off the bone. Both chicken and broth would create a sublime base to our corn and chicken soup — nothing equates to homemade broth!

Ingredients to make the Chinese Corn Chicken Soup!

• Canned whole corn kernels:  I use canned corn kernels and I mush half of them up with a little chicken broth, and I keep the rest whole to add bursts of flavour and texture to the soup, using canned corn means you can enjoy this bright yellow soup year-round.
• One whole chicken : a bone-in chicken provides flavor, nutrition, and body to the soup. The long simmering process allows the bones to release collagen, which adds richness and thickness to the broth.
• Cornstarch aka corn flour:  the thickening agent, and also helps in keeping the corn, egg whites, and chicken strips evenly dispersed throughout the soup.
• Egg whites: Omitting egg yolks lightens the soup, this will allow the soy sauce to shine through.  beaten egg whites are dropped into the broth at the beginning to both thicken and flavour the soup. If you need to create that swiriled ribbon effect, you can add it at the end, personally, I like to keep the soup neat.
• Soy sauce: adds an umami flavor and provides depth and complexity, don’t hesitate to be generous here in this soup — I mean find the taste to match what you like!
• Spring onions: they may sound as a garnish for the soup, but actually they are more than a garnish.
• Water: the liquid agent to make the broth.
• White pepper: the subtle heat and earthy flavor can elevate the taste.
• Flavor enhancers to make the broth: bay leaves, cardamom pods, onion,

How to make Chinese Corn Chicken Soup:

Make Broth: Add chicken to a large stock pot with onion, bay leaf, peppercorns, cardamom pods and salt. Cover ingredients with 20 cups about 5 liters water. Bring to a boil, spoon the scum that rises on surface, then reduce heat to m low and cook, covered for about 2 hours.

Remove chicken pieces with a slotted spoon, to a large plate and set aside until cool enough to handle, debone and cut into strips, set aside.

Strain the both through a colander, discarding all seasonings, you will be left with the stock. (You want at least 13 cups of broth, so if the broth reduced more than that, add additional water.

Drain the corn kernels then blend half of it roughly with a splash of broth for just a few seconds until you get a consistency like creamed corns, and keep the other half whole.

Transfer the strained broth to a large pot.(You want at least 13 cups of broth, so if the broth reduced more than that, add additional water.)

Add the corn kernels (the blended and unblended), egg whites, and white pepper.

In a separate bowl, whisk together the cup of water and cornstarch to form a slurry, then add it to the corn pot.

Cook over high heat, whisking all the time until the soup bubbles and considerably thickens. It takes about 20 minutes. Add the half of the green onions.

Drizzle the soy sauce, start small and keep adding until you find the taste to match what you like, and stir one more time to homogenize the soup. You may need to add some salt, adjust it to your taste preference!

Soups are easy on an empty stomach and make a great intro for the main meal to follow!

• Lebanese Brown Lentil Soup
• Lebanese Red Lentil Soup
• Turkish Red Lentil Soup / Mercimek Çorbası
• Adas Bhamod/ Lebanese Sour Lentil Soup

Tips to consider:

• For a time saving stratedgy, cook the chicken and save the broth a day before, and the chicken corn soup will come together so quickly!
• When adding the cornstarch, make sure it is completely diluted in a cup of water first, just to avoid lumps.
• Avoid boiling the soup for too long, otherwise this can cause the molecules in the cornstarch to break down, and, the liquid will not hold  texture. Bring the soup to a boil, leave it to bubble for just 20 seconds and remove from heat directly.
• Because  soy sauce is heavily salted, sesaon with salt, if needed, at the very end, and a little at a time, tasting frequently, so as not to overseason.
• If the soup is a little denser than what you would like, add a little more water to thin it out!
•  Refrigerating the soup overnight, may thicken it significantly; thin it with a bit of water when reheating, and  adjust the salt.
• Yes, no ginger and sesame oil are involved here, the two flavor enhancers are the soy sauce and white pepper, maybe not the classic Chinese corn and chicken soup, but believe me the end result is super satisfying! I have tried everything, and found it a generous amount of soy sauce is all what you need, alongside white pepper.
• This soup feeds about 14 persons, If you are feeding a smaller group of people, you can divide it by half.

The soup is thick enough to eat with a spoon, yet thin enough to sip. It is such a breeze to put together, give it a try and I am sure it is going to surprise you with its complex flavors — you’ll find yourself making it again and again.

Ingredients:

• 4 cans whole corn kernels, each can weighs 300 grams/ 10.5 oz
• 1 whole chicken on bone about 1200 grams/ 2.6 pounds
• 4 egg whites
• 4 heaped tablespoons cornstarch + 1 cup of water
• 13 cups water
•  1 leveled teaspoon white pepper,  or to taste
• 1 cup of spring onions, sliced
• 1 cup all purpose soy sauce or gluten free soy sauce (to keep it gluten free), but please, start small and keep adding until you find the taste to match what you like. We at our house like the umami richness so I use about 1 cup for the whole batch which may sound a lot, but it is perfect for our taste.
• sea salt, if needed

Flavor enhancers to add to the broth:

• 1 onion
• 2 bay leaves
• 2 cardamom pods4 peppercorns

Directions:

1. Make Broth:Add chicken to a large stock pot with onion, bay leaves, peppercorns, cardamom pods and salt. Cover ingredients with 20 cups about 5 liters water. Bring to a boil, spoon the scum that rises on surface, then reduce heat to m low and cook, covered for about 2 hours.
2. Remove chicken pieces with a slotted spoon to a large plate and set aside until cool enough to handle, debone and cut into strips.
3. Strain the both through a colander, discarding all seasonings, you will be left with the stock. (You want at least 8 cups of broth, so if the broth reduced more than that, add additional water.
4. Drain the corn kernels then blend half of it roughly with a splash of broth for just a few seconds until you get a consistency like creamed corns., and keep the other half whole.
5. Transfer the strained broth to a large pot. (You want at least 12 cups of broth, so if the broth reduced more than that, add additional water.)
6. Add the corn kernels (the blended and unblended), egg whites, and white pepper.
7. In a separate bowl, whisk together the cup of water and cornstarch to form a slurry, then add it to the corn pot
8. Cook over high heat, whisking all the time until the soup bubbles and considerably thicken. Add the spring onions, and drizzle the soy sauce, but please, start small and keep adding until you find the taste to match what you like. We at our house like the umami richness so I use about 1 cup for the whole batch which may sound a lot, but it is perfect for our taste.
9. Taste the soup, and season with salt and pepper as needed. Happy eating!

If you make the ""Corn Chicken Soup from Scratch", leave a comment below, or share your pictures on Facebook! I would love to see your creations!! Hashtag, #Hadia’s lebanese Cuisine