Chicken and Sweet Corn Soup

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  8 cup Low Sodium Chicken Broth
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  3 cup Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 tsp Ginger, Fresh Root
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  0.5 tsp Garlic powder
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  4 Green Onion (Scallion)(60g)
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  2 Carrots(122g)
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  15 oz Corn, Sweet, Canned, Drained
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  15 oz Corn, Sweet, Creamed, Canned
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  0.3 cup Cornstarch
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  6 Egg, Whole, Large(264g)
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  1 tsp Sesame Oil, Toasted
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  sea salt and freshly-cracked black pepper

Instructions

1. 1Finely dice the 2 medium carrots. Thinly slice the 4 green onions, keeping the white and green parts separate. Reserve the green parts for topping.
2. 2In a large stockpot, combine 7 cups of the chicken or vegetable stock with the diced or shredded cooked chicken, ground ginger, garlic powder, white parts of the green onions, diced carrots, whole kernel corn, and creamed corn. Stir to combine.
3. 3Bring to a simmer over medium-high heat, stirring occasionally, about 5–7 minutes. Reduce heat to medium-low, cover, and simmer for 10 minutes until the carrots are fork-tender.
4. 4In a small bowl, whisk together the remaining 1 cup of stock with the 1/4 cup cornstarch until no lumps remain. Pour the slurry into the simmering soup and stir constantly for 1–2 minutes until the soup thickens and coats the back of a spoon.
5. 5With the soup at a gentle simmer, use a spoon to swirl the soup in a continuous circular motion. Slowly drizzle the 6 whisked eggs in a thin, steady stream into the swirl — the heat will set them into silky ribbons instantly. Cook for 30 seconds without stirring.
6. 6Stir in the 1 teaspoon toasted sesame oil. Taste and season with sea salt and freshly-cracked black pepper as needed.
7. 7Divide the soup evenly into meal-prep containers while hot, leaving a little headspace. Top each portion with the reserved green parts of the green onions. Cool slightly before sealing and refrigerating.