Oh, I just have to share this cozy comfort food with you — my Chinese Chicken and Corn Soup Recipe is such a gem! I love this soup because it’s so quick to whip up on busy nights, yet it feels luxurious and soothing. The blend of sweet corn, tender chicken, and a hint of ginger creates this lovely, silky texture that feels like a warm hug in a bowl.
When I first tried making this soup, I was amazed at how simple ingredients could come together to create such a satisfying dish that my whole family goes crazy for. Whether you want a light dinner, a starter, or something to brighten a chilly day, this Chinese Chicken and Corn Soup Recipe really hits the spot and you’ll find yourself coming back to it again and again.
Why You’ll Love This Recipe
- Incredibly Fast & Easy: You can have this soup ready in just 10 minutes – perfect for busy evenings or last-minute meals.
- Comforting & Silky Texture: The combination of cornstarch and eggs creates those lovely ribbons that make the soup feel silky and rich without heaviness.
- Versatile Meal: Whether as a light lunch or a starter for dinner, this soup fits any occasion and keeps everyone happy.
- Family Favorite: My family asks for it constantly; it’s a recipe I recommend as a reliable crowd-pleaser!
Ingredients You’ll Need
The ingredients in this Chinese Chicken and Corn Soup Recipe are pretty straightforward – each one working in harmony to deliver those classic comforting flavors. When shopping, choose good-quality chicken broth for richness, and if you can find creamed corn (instead of just corn kernels), it really makes a difference in texture.
- Chicken or vegetable broth/stock: Use a flavorful broth as your soup base; homemade or a good store-bought brand works well.
- Creamed corn: This adds a subtle sweetness and creamy texture that regular corn kernels can’t quite match.
- Soy sauce (all purpose or light): Gives that authentic umami touch – light soy sauce keeps it lighter in color.
- Chinese cooking wine (or Mirin/Dry Sherry): This optional splash brings a lovely depth and that traditional edge.
- Fresh ginger: Minced or finely chopped, it adds warmth and a little zing to balance the sweetness.
- Garlic clove: Minced or finely chopped for a gentle aromatic punch.
- Cornflour (cornstarch): Mixed with water to thicken the soup just right.
- Egg: Whisked and stirred slowly to create those silky egg ribbons.
- Shredded cooked chicken: Adds protein and lovely texture. I often use leftover roast chicken or rotisserie chicken.
- Salt and white pepper: To taste – white pepper gives a subtle spice without the black flakes.
- Sliced scallions or shallots (optional): For that fresh, slightly sharp garnish that brightens the soup.
Variations
I encourage you to make this Chinese Chicken and Corn Soup Recipe your own by playing around with a few ingredients or tweaks. I often switch it up depending on what’s in my fridge or the season, and it always turns out delicious.
- Vegetarian Version: I’ve tried swapping chicken for tofu or just doubling the creamed corn and vegetable stock – it’s surprisingly tasty and satisfying.
- Spicy Kick: Adding a dash of chili oil or fresh sliced chili gives this soup an exciting edge if you like heat.
- Extra Veggies: Sometimes I toss in a handful of baby corn or diced mushrooms for extra texture and nutrients.
- No Alcohol: If you want to skip the cooking wine, just leave it out – the soup still tastes fantastic.
How to Make Chinese Chicken and Corn Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing your chicken broth, creamed corn, soy sauce, Chinese cooking wine, minced ginger, minced garlic, and the cornstarch mixed with cold water into a medium saucepan. Turn the heat to high and bring everything to a boil. The cornstarch slurry is what thickens the soup slightly, and stirring occasionally will prevent lumps or sticking to the pan. This step usually takes about 5 minutes, and you’ll notice the soup starting to thicken gently.
Step 2: Season and Add Eggs
Once your soup base is slightly thickened, taste and adjust the salt as needed. Now, here’s a trick I discovered over time — turn off the heat and slowly drizzle in the whisked egg while stirring gently. You want the egg to cook in delicate “ribbons” or strands, which is what gives this soup its classic silky texture. Don’t add the egg too quickly or it might clump together. It’s easier if you stir slowly and evenly as you pour.
Step 3: Add Chicken and Final Touches
Stir in your shredded cooked chicken, season with white pepper (which adds subtle warmth without overpowering), then give the soup one last gentle stir. I love to garnish with sliced scallions for a lovely fresh pop of flavor and color. Serve immediately while warm and comforting.
Pro Tips for Making Chinese Chicken and Corn Soup Recipe
- Slow Egg Drizzle: Pour the whisked egg slowly while stirring gently away from the heat to get silky smooth egg ribbons—fast pouring means clumps!
- Cornstarch Thickness Hack: If freezing, leave out the cornstarch and add it fresh when reheating to avoid watery soup.
- Use Leftover Chicken: Saves prep time and adds extra flavor and texture; rotisserie chicken works beautifully.
- Ginger Balance: Fresh ginger is key—use just enough to add warmth without overpowering the sweetness of the corn.
How to Serve Chinese Chicken and Corn Soup Recipe
Garnishes
I love topping this soup with thinly sliced scallions for a touch of freshness and color. Sometimes I finish with a tiny drizzle of sesame oil, which adds a lovely nutty aroma that complements the soup beautifully. If you like a bit of crunch, chopped fresh cilantro or a sprinkle of toasted sesame seeds work great too.
Side Dishes
This soup pairs wonderfully with simple sides like steamed white rice or a light stir-fried vegetable medley. For a heartier meal, I serve it alongside crispy spring rolls or steamed dumplings—they’re great for dipping and add textural variety.
Creative Ways to Present
For special occasions, I like to pour the soup into individual mini ceramic bowls and garnish with edible flowers or finely sliced chili for a pop of color. Another fun idea is serving it in hollowed-out mini pumpkins or gourds during fall — it’s a guaranteed conversation starter!
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Chicken and Corn Soup keeps well in an airtight container in the fridge for up to 3 days. When storing, I usually wait to add the egg ribbons until reheating, as they sometimes change texture a bit overnight. Just give the soup a good stir before reheating to mix everything evenly.
Freezing
I’ve frozen this soup a few times and it holds up nicely, especially if you skip the cornstarch until reheating. The corn and chicken stay tasty, and when you thaw it, just add that cornstarch slurry and reheat until thickened again. It’s a lifesaver for meal prep or busy weeks!
Reheating
Reheat gently on the stove over medium-low heat, adding the cornstarch slurry if it was left out before freezing. Stir continuously until it’s hot and has the perfect silky texture again. Avoid boiling, which can make the chicken dry or the eggs rubbery.
FAQs
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Can I use fresh corn instead of creamed corn in this soup?
Absolutely! Fresh corn kernels work well, but your soup will be less creamy. To get a similar texture, you can blend some of the cooked corn kernels with a little chicken broth before adding, mimicking the creaminess of creamed corn.
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Is this Chinese Chicken and Corn Soup Recipe spicy?
Traditionally, this soup is mild and comforting, not spicy. However, you can easily add heat with chili oil, fresh chilies, or a pinch of white pepper according to your taste.
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What type of chicken works best for this soup?
Shredded cooked chicken works best — leftover roast or rotisserie chicken are my favorites because they save time and add flavor. Poached chicken breast is also great if you prefer a lighter option.
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Can I prepare this soup in advance?
You can prep the soup base ahead and add the egg ribbons and chicken just before serving for the best texture. It reheats really well, especially if you add the cornstarch slurry fresh when warming up leftovers.
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How do I avoid clumpy eggs in the soup?
Pour the whisked egg in slowly while stirring gently off the heat. This technique allows the egg to cook in thin ribbons rather than clumping together into chunks.
Final Thoughts
This Chinese Chicken and Corn Soup Recipe is one of those simple yet scrumptious dishes I always keep in my dinner rotation. It’s a recipe that feels like it took some effort, but really doesn’t, which is such a win. I can’t wait for you to try it and see just how comforting and versatile it is — I bet it’ll become one of your go-to soups, too. So next time you want something quick, nourishing, and delicious, give this a whirl and enjoy that warm, satisfying goodness!
Print
Chinese Chicken and Corn Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings as a main dish, or 4 servings as a starter
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This comforting Chinese Chicken and Corn Soup is a quick and easy dish featuring savory chicken broth combined with sweet creamed corn, seasoned with ginger, garlic, and soy sauce, then thickened with cornstarch and enriched with silky ribbons of egg. Perfect as a soothing starter or light meal, it’s garnished with scallions and offers a delightful balance of flavors and textures.
Ingredients
Soup Base
- 2 cups (500ml) chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce (all purpose or light)
- 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (can omit)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
Thickener
- 1 tsp cornflour / cornstarch, mixed with a splash of cold water
Protein and Garnish
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Combine Ingredients: Place the chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine (or Mirin or Dry Sherry), minced ginger, minced garlic, and the cornstarch mixed with cold water in a saucepan over high heat.
- Bring to Boil and Simmer: Bring the mixture quickly to a boil. Then reduce the heat to medium and let it simmer, stirring occasionally, for about 5 minutes until the soup slightly thickens.
- Adjust Seasoning and Add Egg: Season the soup with salt to taste, turn off the heat, then slowly pour in the whisked egg while stirring gently; this will create delicate egg ribbons and further thicken the soup.
- Add Chicken and Pepper: Stir in the shredded cooked chicken, season with white pepper to taste, then remove from heat.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced scallions or shallots if desired. Serve immediately for best flavor and texture.
Notes
- A drizzle of sesame oil at the end adds a wonderful aroma and depth of flavor to the soup.
- The soup freezes well; however, it’s best to leave out the cornstarch slurry when freezing and add it fresh when reheating to avoid watery consistency.
- When reheating frozen soup, adding a little more cornstarch slurry can help thicken it back up nicely.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 150
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
