This chicken and sweet corn soup is quick, cozy, and filled with flavor perfect for busy weeknights or comforting weekends.

1 tablespoon oil

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

3 cups chicken stock

1 cup creamed corn

1 cup sweet corn kernels

1 ½ cups cooked shredded chicken

2 teaspoons cornstarch mixed with 2 tablespoons water

1 egg, lightly beaten

1 teaspoon soy sauce (optional)

½ teaspoon sesame oil (optional)

2 green onions, sliced for garnish

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1. Heat oil in a large pot. Sauté garlic and ginger until fragrant.

2. Add chicken stock, creamed corn, and corn kernels. Bring to a boil.

3. Stir in the shredded chicken and simmer for 5 minutes.

4. Add cornstarch slurry gradually, stirring to thicken.

5. Turn heat to low and slowly drizzle in beaten egg while stirring.

6. Add soy sauce and sesame oil, if using. Adjust seasoning.

7. Serve hot, garnished with sliced green onions.

You can use rotisserie chicken for faster prep.

For vegetarian option, replace chicken with tofu and use vegetable stock.

Soup thickens after storing—add stock or water when reheating.