Asian Chicken & Corn Soup

Just a Pinch Recipe Club, Lisa G., United States.

This recipe on comes from the Just a Pinch Recipe Club site and is slightly modified to use a pressure cooker for the chicken. and it delicious soup! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. If you do not have a pressure cooker, just cook in a saucepan on the stove.

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Prep Time 20

Cook Time 40

Passive Time 2

Total Time 3

Course Main Dish

Cuisine Asian

Servings servings

Equipment

Pressure Cooker

Ingredients

For the Chicken

3 chicken breasts, boneless
1 onion, peeled, quartered
2 cloves garlic, peeled, cut in half
½ tablespoon black peppercorns
2 quarts water, (8 cups)

For the Soup

1 can whole kernel corn, drained, (425 g/15 oz can)
2 cans creamed corn, (410 or 565 g/15 or 20 oz each)
4 cups chicken broth
2 tablespoons sesame oil, divided
1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
salt and white pepper, as desired

Instructions

For the Chicken

Place all the Chicken ingredients in your pressure cooker, place the lid on and lock and place the weight on. Turn on heat to high, when the weight starts to move, venting pressure, reduce heat to low or medium low to just keep the weight moving and venting. Start your timer at this point for 2 minutes.
After 2 minutes have passed, turn off heat and carefully move cooker to an unused burner and allow a natural pressure release, meaning just let it sit and cool until you have indications of zero pressure in the cooker, takes about 15-20 minutes.
When you have indications of zero pressure, remove the weight then remove the lid. Allow the chicken and broth to cool to room temperature, this ensures juicy chicken.
Remove the chicken to a cutting board. Remove skin, and cut each breast into thirds, then shred each part and place in a dish, set aside.
Pour the broth through cheesecloth and pour into quart jars, cover and place 1 jar in the fridge for use in another recipe. There, you just cooked the chicken for this recipe as well as the broth, and you have another quart of broth for use in another recipe.

For the Soup

In a pot, add all the cans of corn, 1 tablespoon of sesame oil, and 1 quart of your broth you made. Cook on low heat for 20 minutes, stirring occasionally.
Heat another tablespoon of sesame oil in a non stick pan, when hot add the chicken and sprinkle with the ground ginger, toss chicken to mix in the ginger. Cook for 2-3 minutes, stirring often.
Add the chicken to the soup, taste, and season with salt and white pepper as desired. Continue cooking the soup for another 20 minutes, stirring occasionally.
Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.

Variant: 1. Serve with hot cooked rice or noodles.