This easy Chinese chicken corn soup is warm, hearty, and ready in less than 30 minutes!
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Chinese chicken and corn soup is one of my favorite quick, cozy soups when I’m craving something comforting but don’t want to spend hours in the kitchen. It’s a simple yet delicious soup made with sweet corn, tender, velveted chicken, and egg ribbons in a silky, savory chicken broth.
You’ll only need a handful of pantry staples and less than 30 minutes to make! This soup is so incredibly low-effort and easy to make, which is perfect for your busiest weeknights.
Chinese chicken corn soup is a Chinese soup made with chicken broth, chicken breast, corn, egg, and thickened with a cornstarch slurry. It is similar to Chinese egg drop soup but heartier with the addition of chicken and corn. It is lightly sweet from the corn, silky from the egg ribbons and cornstarch slurry, and savory from the chicken and chicken broth.
This soup is easy to make in bulk for your weekly meal prep or for your next event. It’s made with simple, healthy ingredients, making it an automatic crowd-pleaser.
Ingredients
You can find all the ingredients for this Chinese chicken corn soup recipe at your local grocery market. Full measurements and links to everything I used are in the recipe card below.
Chicken
Chicken Breast: for a healthy, and lean cut of protein.
Cornstarch and Water: This simple velveting technique helps the chicken retain moisture as it cooks, giving the chicken a tender, silky texture.
Soy Sauce: to season the chicken.
Shaoxing Wine: adds subtle aromatic depth and balances the chicken’s flavor.
Soup
Eggs and water: for the silky egg ribbons. I found that the splash of water helps thins out the eggs for beautiful egg ribbons.
Chicken Broth: be sure to use low sodium chicken broth to be able to control the sodium level of the soup.
Sweet Corn: I used canned whole kernel corn. It adds a natural sweetness to the soup.
Chicken Bouillon Powder: to enhance the flavor of the soup.
White Pepper: for added peppery flavor.
Turmeric: optional if you’d like a more yellow tinted soup.
Green Onion: for added aromatic flavors.
Sesame Oil: to add a nutty finish.
Cornstarch and Water: I used 2 tablespoons of the cornstarch for the slurry because it is just enough to create the thick, silky texture.
Substitutions and Additions
Substitutions
Broth: homemade chicken broth, or vegetable broth.
Chicken: alternative cuts like chicken thighs, tenders or even ground chicken.
Corn: fresh, frozen or canned sweet corn will work. If using frozen corn, you may need to cook the corn longer to heat up the soup.
Soy Sauce alternatives: tamari or coconut aminos for a gluten free alternative.
Additions
Monosodium Glutamate (MSG): for a more enhanced flavor.
Vegetables: mushrooms, peas, carrots, green beans etc.
Chili oil: for added heat.
How to Make
Here are the step-by-step instructions for how to make this Chinese chicken corn soup recipe.
Marinate the chopped chicken with the marinade ingredients.
Beat the eggs with water until fully combined.
Add chicken broth, chicken, corn and the remaining soup seasoning ingredients in a medium pot and bring to a boil over medium heat. Then simmer the chicken for 1 minute.
Once it simmers, slowly pour in the cornstarch slurry while stirring until the soup thickens.
Next, slowly pour in the beaten egg while stirring.
Finish with sesame oil, and green onions. Enjoy!
What I Learned Testing This Recipe
Be careful to not overcook the chicken. Overcooked chicken breast can become overly dry and chalky. Once the soup comes to a boil, check the chicken’s doneness before adding the cornstarch slurry and eggs. Since I cut the chicken into tiny pieces, it cooks rather quickly.
Pour the cornstarch slurry while stirring. When the soup reaches a gentle simmer, slowly pour the cornstarch slurry while stirring to prevent the cornstarch from clumping.
Thicken the broth before the eggs. I found that adding cornstarch slurry first gives the broth enough body to hold and evenly distribute the egg ribbons without it all sinking to the bottom.
Pour the eggs slowly. Stir the soup gently in one direction while slowly drizzling in the beaten eggs. I take about 20-30 seconds to pour them all in. The slower and thinner the stream, the more delicate the ribbons.
Taste and adjust at the end. Chicken broth can vary in flavor and saltiness. Once the soup has come together, taste and adjust with more salt, pepper, sesame oil, etc.
Storage Instructions
You can store any leftover Chinese chicken corn soup in an airtight container in the refrigerator for up to 4 days.
Reheat: pour the soup in a pot over the stove over medium heat and heat until hot stirring periodically.
Freeze: if you’re making it ahead to freeze, freeze the chicken, corn and broth before adding the cornstarch slurry and eggs. Thaw overnight in the refrigerator, reheat and finish with fresh slurry and egg ribbons.
What to serve with
Serve this soup as a light meal on its own, as an appetizer, or as part of a larger Chinese dinner. Some of my favorite pairing options are
You can use fresh, canned, or frozen corn for this recipe. Traditionally, canned sweet corn, cream style, is used for a thick and creamy texture. I tested with creamed corn, and I prefer the whole corn because I didn’t love a creamy, muddy soup.
How do I make thin egg ribbons?
Stir the soup slowly in one direction while pouring the beaten eggs in a thin, steady stream. I usually take about 20-30 seconds to add all the eggs. Pouring too quickly will yield larger clumps of eggs instead of ribbons.
Can I make this soup in advance?
Yes! You can make this soup and store it in the refrigerator for up to 4 days. Reheat on the stove over medium heat until hot.
Chinese chicken corn soup that hits the spot every time. It’s quick, easy and so deliciously hearty made with chicken broth, chicken breast and sweet corn.
Marinate the chicken. In a small mixing bowl, marinate the chopped chicken pieces with cornstarch, water, soy sauce, and Shaoxing wine. Marinate for 10 minutes.
Beat the eggs. In a small measuring cup with a spout, mix the eggs with 1 tablespoon of water until combined. Set aside.
Heat the soup. In a small pot, add the chicken broth, chicken, corn, chicken bouillon powder, white pepper, turmeric, and the white parts of the green onion. Cover and bring to a boil over medium-high heat. Once it reaches a boil, boil the chicken until cooked through, about 1-2 minutes, then lower the heat to a medium-low simmer.
Make and add the cornstarch slurry. In a small bowl, mix the cornstarch with 3 tablespoons of water to make a slurry. Then slowly pour the cornstarch slurry in while simultaneously stirring the broth. Stir until the soup thickens.
Add the egg ribbons. Slowly stir the broth in a circular motion while simultaneously drizzling in the eggs in a thin stream. It should take about 20-30 seconds to pour in all the eggs. The slower you pour, the thinner and silkier the egg ribbons.
Serve. Remove from the heat, add the sesame oil, and garnish with the green parts of the green onion. Enjoy!
Notes
See the What I Learned Testing This Recipe Section for more guidance
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