I absolutely love this Chinese Chicken and Corn Soup Recipe because it’s a total game-changer when you want something comforting, quick, and packed with flavor. It’s that perfect bowl of warmth on a chilly day or when you’re craving a light but satisfying meal that’s full of those classic Chinese restaurant vibes.
When I first tried this soup, I was amazed at how simple pantry ingredients come together to create something so rich and silky. You’ll find that making this recipe at home is not only easy but also incredibly rewarding — and it suits busy weeknights or a cozy weekend afternoon.
Why You’ll Love This Recipe
- Quick and Simple: You can have this soup ready in about 10 minutes, which is perfect for busy days.
- Comforting Flavor Profile: The blend of ginger, garlic, and cornstarch creates a soothing, silky texture that’s truly satisfying.
- Family Favorite: My family actually requests this soup regularly because it’s so easy to eat and loved by kids and adults alike.
- Versatile and Customizable: It’s effortless to tweak based on what you have handy or your dietary preferences.
Ingredients You’ll Need
For this Chinese Chicken and Corn Soup Recipe, each ingredient plays a key role to build the perfect balance of flavors and textures. When shopping, look for good-quality creamed corn and fresh chicken to elevate the dish.
- Chicken or Vegetable Broth/Stock: Choose a rich broth to give your soup a deep, comforting base.
- Creamed Corn: This adds a touch of natural sweetness and thickens the soup in a delicious way.
- Soy Sauce: Use all-purpose or light soy sauce for a hint of umami without overpowering the soup.
- Chinese Cooking Wine (or Mirin/Dry Sherry): It adds a subtle, authentic flair—feel free to skip if you can’t find it.
- Ginger: Fresh and minced to brighten the soup and add gentle warmth.
- Garlic: Minced garlic brings an unmistakable depth and aroma.
- Cornflour/Cornstarch: Mixed with cold water, this acts as a thickening agent to create that signature silky texture.
- Egg: Whisked and drizzled in to form delicate “ribbons” throughout the soup.
- Shredded Cooked Chicken: Adds protein and heartiness—perfect for leftovers or rotisserie chicken.
- Salt and White Pepper: Essential seasonings to adjust taste beautifully.
- Sliced Scallions/Shallots (optional): Adds fresh color and a mild oniony crunch as a garnish.
Variations
One of the things I adore about this Chinese Chicken and Corn Soup Recipe is how easily you can personalize it. Whether you want to keep it classic or add your own twist, it’s super forgiving and friendly to tweaks.
- Vegetarian Version: I’ve swapped out chicken for shredded tofu or mushrooms before, and it still hits the spot.
- Spicy Kick: Adding a splash of chili oil or a pinch of white pepper amps up the warmth if you like it spicy.
- Extra Veggies: Sometimes I toss in sliced mushrooms or baby corn for more texture without losing that silky feel.
- Sesame Oil Finish: A little drizzle of toasted sesame oil—my personal favorite touch that a reader also recommended—adds amazing aroma and depth.
How to Make Chinese Chicken and Corn Soup Recipe
Step 1: Bring Your Broth and Corn Together
Start by pouring your chicken or vegetable broth into a saucepan along with the creamed corn, soy sauce, Chinese cooking wine (if using), minced ginger, minced garlic, and the cornstarch slurry. Turn the heat to high and bring everything to a gentle boil, stirring occasionally. This is when the flavors start mingling, and the soup begins to thicken slightly—watch for that and reduce to medium heat once boiling.
Step 2: Season and Thicken the Soup
After about 5 minutes of simmering, your soup will start to have a lovely thickened consistency. Taste it and adjust seasonings with salt as needed. Then, turn off the heat and slowly drizzle in the whisked egg while stirring gently with a fork or chopstick. The egg will cook instantly into delicate ribbons, giving the soup that beautiful silkiness we all love.
Step 3: Add the Chicken and Final Touches
Now you can stir in your shredded cooked chicken and season the whole thing with a pinch of white pepper. Give it one final stir to warm the chicken through, then ladle into bowls and garnish with sliced scallions or shallots if you’re using them. That’s it—you’re ready to enjoy a bowl of pure comfort!
Pro Tips for Making Chinese Chicken and Corn Soup Recipe
- Use Shredded Leftover Chicken: It’s a fantastic way to give new life to last night’s roast and speeds up prep time dramatically.
- Gradually Add the Egg: Pour the egg in slowly while stirring to get those classic silky ribbons instead of clumps.
- Don’t Skip the Cornstarch Slurry: It’s key for that signature velvety texture, but if freezing later, add it fresh when reheating for best results.
- Adjust Seasoning After Thickening: Taste and tweak only once the soup has thickened since flavors concentrate during cooking.
How to Serve Chinese Chicken and Corn Soup Recipe
Garnishes
I always top my soup with a handful of sliced scallions for a fresh crunch and a burst of green color — it just livens up the bowl beautifully. Sometimes, I add a few drops of toasted sesame oil for an extra layer of nutty aroma that pairs perfectly with the gentle sweetness of the corn.
Side Dishes
This soup pairs wonderfully with simple sides like steamed white rice or some lightly stir-fried greens. When I want to make it a fuller meal, I serve it alongside crispy spring rolls or vegetable dumplings — it’s like a little Chinese feast in bowls.
Creative Ways to Present
For a dinner party or special meal, I like to serve this soup in elegant small bowls or even teacups, garnished with edible flowers or finely sliced red chili for a pop of color. It always gets compliments for looking both cozy and sophisticated!
Make Ahead and Storage
Storing Leftovers
Once cooled, I transfer leftover soup to an airtight container and keep it in the fridge for up to 3 days. The flavors actually mature nicely overnight, so sometimes I find it tastes even better the next day.
Freezing
Freezing this soup works well, but here’s a trick I learned: skip adding the cornstarch slurry before freezing. When you reheat, just stir in a fresh slurry to bring back that silky texture. It makes a big difference in preventing the soup from getting watery.
Reheating
I gently reheat the soup on the stove over medium heat, stirring occasionally. If it seems thin, I add a bit more cornstarch slurry and cook for a minute or two to thicken it back up. The slow reheating keeps the chicken tender and preserves that delicate egg texture.
FAQs
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Can I use canned chicken for this soup?
Yes, canned chicken can work in a pinch, but I recommend shredded cooked fresh chicken or rotisserie chicken for the best texture and flavor. The fresh meat blends better and gives the soup a homemade feel.
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Is it okay to make this soup vegetarian?
Definitely! Just swap out the chicken for firm tofu or extra mushrooms, and use vegetable broth instead of chicken stock. The cornstarch and creamed corn still provide a lovely silky texture.
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What if I don’t have Chinese cooking wine?
You can leave it out or substitute with a splash of dry sherry or mirin, which adds a nice sweet depth. Omitting it won’t hurt the recipe much—it still tastes delicious!
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How can I prevent the egg from curdling?
Pour the whisked egg slowly and stir gently as you add it off the heat. This helps form those beautiful silky ribbons without overcooking or scrambling the egg.
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Can I double the recipe?
Yes! Doubling works great—just keep an eye on seasoning as it might need slight adjustments. The cooking time stays about the same but may need a little extra simmering to thicken.
Final Thoughts
Making this Chinese Chicken and Corn Soup Recipe has become one of my favorite quick fixes for comfort food that doesn’t require hours in the kitchen. I love how versatile it is, how effortlessly it comes together, and how it always feels like a warm hug in a bowl. I truly hope you give it a try—you’ll enjoy that satisfying blend of creamy corn, tender chicken, and that wonderful silky broth every single time.
Print
Chinese Chicken and Corn Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings (or 4 as a starter)
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Description
This comforting Chinese Chicken and Corn Soup is a smooth and flavorful dish made with tender shredded chicken, creamed corn, and a savory broth thickened with cornstarch and silky egg ribbons. Enhanced with ginger, garlic, and a splash of soy sauce and Chinese cooking wine, it’s perfect as a warming starter or light meal.
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 (optional)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
Thickener and Garnish
- 1 tsp cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Combine Ingredients: Place chicken or vegetable broth, creamed corn, soy sauce, Chinese cooking wine, minced ginger, minced garlic, and the cornstarch slurry (cornflour mixed with cold water) in a saucepan over high heat.
- Bring to a Boil and Simmer: Bring the mixture to a boil, then reduce heat to medium. Stir occasionally while cooking for 5 minutes until the soup slightly thickens.
- Season and Add Egg: Adjust seasoning with salt to your liking, then turn off the heat. Slowly pour in the whisked egg while stirring gently to create delicate egg ribbons throughout the soup which also thickens it further.
- Add Chicken and Pepper: Stir in the shredded cooked chicken, season with white pepper, and mix well.
- Garnish and Serve: Ladle the soup into bowls and garnish with sliced scallions or shallots, if desired. Serve hot.
Notes
- For extra flavor, finish the soup with a drizzle of sesame oil; it pairs wonderfully with the ingredients.
- This soup freezes well without the cornstarch slurry added; add it fresh when reheating to maintain thickness.
- If freezing leftovers with cornstarch, the soup may thin slightly, so add more cornstarch when reheating if needed.
- Nutrition info is calculated per serving based on 2 servings.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 180
- Sugar: 6g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg
