Ingredients:

  • 1 tbsp (14g) unsalted butter
  • 1 medium (110g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) salt
  • ½ tsp (2g) black pepper
  • 1 lb (450g) boneless, skinless chicken breast, cut into ½-inch cubes
  • 2 cups (340g) frozen or canned sweet corn, drained
  • 6 cups (1.4L) low-sodium chicken broth
  • 1 bay leaf
  • 3 tbsp (24g) cornstarch
  • 3 tbsp (45ml) cold water
  • 2 stalks (60g) green onions, sliced for garnish

Instructions:

  1. Melt the butter in a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced onion and sauté until translucent and softened (about 4-5 minutes). Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Add the cubed chicken breast to the pot and stir frequently until the exterior of the chicken is opaque and white. Pour in the chicken broth, add the bay leaf, salt, and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is tender.
  3. Stir in the sweet corn and let it heat through for 2 minutes. In a small bowl, whisk the cornstarch and cold water until smooth to create a slurry. Slowly pour the slurry into the simmering soup while stirring constantly. Simmer for 3-5 minutes until the broth is glossy and velvety.
  4. Remove the bay leaf and garnish with sliced green onions before serving.