Ingredients
- 1 chicken breast, finely minced or ground
- 1 can (400 g) creamed corn, or 2 cups blitzed corn kernels
- 1 L unsalted chicken stock
- 1 egg, beaten
- 1 tbsp cornstarch + 2 tbsp water
- 1/2 tsp salt
- A few drops toasted sesame oil and sliced scallion, to finish
Steps
- 01Bring the stock to a simmer and stir in the creamed corn.
- 02Add the minced chicken in small pinches, stirring so it cooks in tender flecks rather than one clump, about 3 minutes.
- 03Stir in the cornstarch slurry and simmer 1 minute until the soup turns silky.
- 04Turn off the heat and pour the beaten egg in a thin stream while stirring slowly, so it sets into ribbons.
- 05Season with salt, finish with sesame oil and scallion.
Why it works
Sweet corn, silky texture, and egg ribbons — the restaurant soup kids order every time, made in 20 minutes. Minced chicken disappears into it, so the protein comes along for free.
Tips
- Off the heat is the trick for egg ribbons — a boiling pot shreds them into cloudiness.
- Blitz half the kernels and leave half whole if your kids like something to chew.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.