Chicken Corn Soup

Ingredients:

• 4 cups Its Actually Broth (@itsactuallyco) + 2 cups water
• 1/2 pack instant ramen noodles
• 1/2 cup frozen or canned corn
• 2 egg whites
• 3 tbsp soy sauce
• 2 tbsp Sriracha
• 1/4 cup vinegar with chopped green chilies
• 2 tbsp salt (adjust to taste)
• 1/2 tsp accent salt
• 1 tbsp crushed black pepper (adjust to taste)
• Corn starch slurry (1/2 cup corn starch mixed with water)
• Scallions for garnish
• Red chili oil for drizzling

Directions:

1. I used the pressure cooker to cook the chicken and create a quick broth.
2. In a pressure cooker, add 4 cups of water, chicken, 1 tsp salt, 1 tsp crushed black pepper, and 2 tbsp vinegar.
3. Once the chicken is ready, remove the pieces of chicken and shred them. Keep them aside.
4. In a stock pot, add your broth and 2 cups of water.
5. Bring the broth to a boil. Add the shredded chicken and turn the heat to medium-low.
6. Add the corn and let it cook for about 1 minute on medium-low heat.
7. Add the ramen and cook until the noodles are softened.
8. After 2 minutes, add in the egg whites while continuously stirring the soup. This creates ribbons of egg whites instead of clumps.
9. Add soy sauce, vinegar chilies mixture, Sriracha, salt, and crushed black pepper.
10. Let everything cook on low heat for about 2 minutes.
11. Crank up the heat to medium-high. Once the soup comes to a boil, gradually add the corn starch slurry while stirring to thicken the soup. If it’s not thick enough, repeat this step with more corn starch slurry, adding it gradually to control the consistency.
12. Let it simmer for about 1-2 minutes.
13. Serve in a bowl with wonton chips, scallions, and a drizzle of red chili oil.

Enjoy!