Chinese Chicken Corn Soup Recipe
Chicken Corn Soup is a savory soup made with chicken, sweetcorn, broth, and various seasonings. It is often served as a starter in manymeals. The soup features tender chicken, juicy corn kernels, and a flavorfulbase that’s seasoned with soy sauce and sesame oil. Its texture is smooth andrich, offering a warm, comforting taste with each spoonful.
Equipment
- Large Soup Pot
- Knife and Cutting Board
- Spoon or Ladle
- Whisk
- Measuring spoons and cups
- Strainer
Ingredients
- 2 cups cooked shredded chicken (preferably chicken breast)
- 1 can 15 oz of sweet corn (or 2 cups fresh corn kernels)
- 4 cups chicken broth preferably low-sodium
- 2 cups water
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt optional, depending on your broth's salt content
- 1 large egg beaten
- 2 tablespoons cornstarch for thickening
- 1/4 cup cold water for cornstarch slurry
- Fresh cilantro optional, for garnish
Instructions
- Boil the Broth: In a large soup pot, add the chicken broth and water. Bring it to a boil over medium heat.
- Add the Corn: Once the broth is boiling, add the sweet corn (canned or fresh) and the shredded chicken. Stir to combine.
- Season the Soup: Add the soy sauce, sesame oil, white pepper, and salt (if using). Stir and let the soup simmer for about 5 minutes to meld the flavors together.
- Make the Cornstarch Slurry: In a small bowl, mix the cornstarch with 1/4 cup of cold water. Stir well to make a smooth slurry.
- Thicken the Soup: Slowly add the cornstarch slurry into the soup while stirring continuously. This will thicken the broth and give it that signature velvety texture.
- Add the Egg: Lower the heat and slowly pour the beaten egg into the soup while stirring gently in a circular motion. This will create beautiful egg ribbons throughout the soup.
- Final Simmer: Let the soup simmer for another 2-3 minutes to allow all the flavors to blend together.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot and enjoy!
Notes
This Chicken Corn Soup is perfect for both busy weeknights and leisurely weekend lunches. I cooked this soup on a rainy day and found it to be the ideal comfort food—simple, healthy, and utterly satisfying. If you prefer a thicker soup, just add a little more cornstarch slurry. If you like a lighter broth, reduce the cornstarch or skip it entirely.