Chinese Chicken Corn Soup

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.

Course Dinner, Lunch, Soup

Cuisine Chinese

Keyword Chicken and corn soup, Chinese soup

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 164kcal

Author Megan

Equipment

Ingredients

Chicken

6 oz chicken breast finely chopped into tiny cubes
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon soy sauce
½ teaspoon Shaoxing wine

Soup

3 eggs whisked
1 tablespoon water for eggs
4 cups chicken broth low-sodium
1 can sweet corn drained
1 teaspoon chicken bouillon powder
¼ teaspoon white pepper
¼ teaspoon turmeric powder
2 stalks green onion chopped; white parts and green parts separated
½ teaspoon sesame oil

Cornstarch Slurry

2 tablespoons cornstarch
3 tablespoons water for slurry

Instructions

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

Nutrition