Velvet Chicken & Corn Soup

Prep Time: 15 min
Cook Time: 6 hr
Serves: 6

This silky soup comes together very easily, thanks to your slow cooker. Aromatic ginger infuses this Chinese-inspired soup with loads of flavour. A finishing touch of tamari, an aged soy sauce, brings all the flavours together into one comforting chicken soup.


1 lb (0.5 kg) bone-in, skinless chicken breasts
2 tbsp (30 mL) ginger, fresh, minced
1 tbsp (15 mL) sesame oil
2 cups (500 mL) low-sodium chicken broth
13 fl oz (385 mL) creamed corn
2 tbsp (30 mL) rice vinegar
1/4 tsp (1.25 mL) white pepper
3 green onion(s), finely-chopped
1 cup (250 mL) watercress
1 cup (250 mL) arugula (rocket)
2 egg white(s)
1 tbsp (15 mL) asian hot sauce
1 tbsp (15 mL) tamari


1 Heat oil in skillet and stir-fry ginger for 10 seconds. Add chicken broth to skillet and then pour into slow cooker.
2 Add skinless, bone-in breasts to slow cooker with cream corn, rice vinegar, white pepper, hot sauce and tamari. Cover and cook on low for 6 - 8 hours (or on high for 4-5 hours) until chicken is cooked through.
3 Remove chicken from slow cooker and cool. Take meat off the bone and dice into bite-size pieces. Add chicken back to slow cooker with finely sliced green onion.
4 Slowly stir in beaten egg whites. Keep stirring eggs until all in small strands.
5 Serve immediately with each bowl garnished with a handful of fresh watercress.