If there’s one dish that always brings a smile to my face and instant comfort to my kitchen, it has to be Chicken and Sweet Corn Soup. This classic Chinese favorite is beautifully creamy, subtly sweet, and packed with ribbons of silky egg, juicy chicken, and pops of golden corn. Whether you’re warming up after a chilly day or seeking a quick, satisfying meal, this bowlful delivers pure bliss. Chicken and Sweet Corn Soup comes together quickly with simple ingredients but tastes like a culinary hug, making it the best kind of kitchen magic.
Ingredients You’ll Need
The beauty of Chicken and Sweet Corn Soup lies in its straightforward, pantry-friendly ingredients. Each component plays a starring role—whether it’s building the savory base, creating creamy texture, or adding those signature pops of sweetness and color.
- Cooked shredded chicken breast (2 cups): Using leftover roast or poached chicken makes prep easy and gives the soup hearty flavor.
- Creamed corn (1 can, 15 oz): The secret to a luscious, thick base with lots of natural sweetness and creaminess.
- Sweet corn kernels (1 cup, fresh or frozen): Adds juicy bursts of texture and vibrant yellow color throughout every bite.
- Chicken broth (4 cups): This infuses the soup with rich, savory notes—homemade or store-bought are both delicious!
- Soy sauce (2 teaspoons): Just a splash deepens the umami and rounds out all the flavors.
- Fresh ginger (1 teaspoon, grated): Provides a warming, aromatic zing that elevates the broth, making it more dynamic.
- Garlic cloves (2, minced): Brings fragrant depth to the soup; sautéed briefly to mellow its sharpness.
- Cornstarch mixed with water (2 teaspoons cornstarch + 2 tablespoons water): This classic slurry transforms your broth into a velvety, soup-shop worthy consistency without being heavy.
- Eggs (2 large, lightly beaten): Drizzled in at the end, these create those iconic silky ribbons that make the soup extra comforting.
- Green onions (2, finely sliced): Sprinkled on top, they add freshness, color, and gentle onion flavor in every spoonful.
- Sesame oil (1 tablespoon): Just a drizzle at the start gives a nutty, toasty aroma that lingers in the best way.
- Salt and white pepper (to taste): Essential for perfect seasoning—white pepper especially brings a gentle heat traditional to this soup.
How to Make Chicken and Sweet Corn Soup
Step 1: Sauté the Aromatics
Start by heating a swirl of sesame oil in a large saucepan over medium heat. Add the grated ginger and minced garlic, letting them sizzle for about a minute. This step fills your kitchen with an irresistible fragrance and creates the aromatic base that sets this Chicken and Sweet Corn Soup apart.
Step 2: Build Your Broth and Add Corn
Pour in the chicken broth, then stir in the creamed corn and sweet corn kernels. Let this mixture come up to a gentle boil, saturating your broth with layers of savory sweetness that are iconic for Chicken and Sweet Corn Soup. The combined corn brings creamy body and bright pops of texture.
Step 3: Add Chicken and Seasonings
Once your soup base is simmering, stir in the soy sauce and shredded cooked chicken. Allow everything to meld for five minutes—enough for the chicken to soak up all those delicious flavors, ensuring every bite is satisfying and hearty.
Step 4: Thicken the Soup
Slowly pour in your cornstarch slurry while stirring to avoid lumps. This will gently thicken your soup to the perfect creamy consistency in just a few minutes. Don’t rush—let it simmer and watch as the texture transforms from brothy to luxuriously smooth.
Step 5: Create Egg Ribbons
With the soup swirling in a gentle circular motion, slowly drizzle in the lightly beaten eggs. As the eggs hit the hot liquid, they’ll set instantly into the signature silky ribbons that make Chicken and Sweet Corn Soup so visually striking and comforting.
Step 6: Final Seasoning and Garnish
Taste and adjust by adding salt and white pepper—don’t skip the white pepper, as it brings an authentic, gentle zing. Ladle your golden soup into bowls and finish with a flurry of sliced green onions for vibrant color and fresh lift.
How to Serve Chicken and Sweet Corn Soup
Garnishes
This soup truly shines with a few simple toppings. Freshly sliced green onions bring a pop of color and subtle bite, while a tiny drizzle of extra sesame oil can add irresistible aroma. Feeling playful? Sprinkle on a touch of crispy fried shallots or a swirl of chili oil for a modern twist.
Side Dishes
Chicken and Sweet Corn Soup is superb paired with soft steamed buns, prawn crackers, or sesame cucumber salad. For a more filling meal, serve it alongside steamed white rice or a platter of stir-fried greens. The soup’s delicate sweetness and gentle savoriness make it a fantastic starter or companion to almost any Asian-inspired spread.
Creative Ways to Present
To turn a weeknight dinner into something special, serve your Chicken and Sweet Corn Soup in pretty bowls with matching Chinese soup spoons. For a playful party starter, try mini bowls or shot glasses for soup shooters topped with microgreens. Or go family-style, ladling it from a big pot at the table so everyone can help themselves and top their own.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Sweet Corn Soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen and improve, making it perfect for make-ahead lunches or busy weeknights.
Freezing
If you’d like to freeze this soup, let it cool completely and transfer it to a freezer-safe container. It will keep well for up to 2 months. For best texture, freeze before adding the egg ribbons—then make and add those fresh when reheating.
Reheating
Gently rewarm Chicken and Sweet Corn Soup over medium-low heat on the stove, stirring occasionally. If the soup has thickened in the fridge, add a splash of broth or water to loosen it. If you’re reheating from frozen, thaw overnight in the fridge first for best results.
FAQs
Can I use rotisserie or leftover chicken?
Absolutely! Rotisserie, leftover roast, or even poached chicken are all fantastic options for Chicken and Sweet Corn Soup. The pre-cooked, shredded meat will soak up the flavors beautifully and make the soup extra quick to prepare.
How can I make this soup even creamier?
For extra decadence, try blending half the sweet corn kernels before adding to the pot, or stir in a splash of heavy cream just before serving. These tweaks make Chicken and Sweet Corn Soup ultra rich and silky.
Is this soup gluten-free?
Yes—as long as you use a gluten-free soy sauce, this comforting soup is naturally gluten-free and perfect for sharing with friends and family with dietary restrictions.
What other proteins can I use?
If you’d like something different, diced cooked turkey works just as well, or you could add poached shrimp for a seafood twist. The soup’s simple base is welcoming to all sorts of savory add-ins!
Can I make Chicken and Sweet Corn Soup vegetarian?
With just a couple swaps, you certainly can—use vegetable broth, omit the chicken, and add extra corn or tofu for protein. The soup will be just as comforting and satisfying, with all those familiar flavors you love.
Final Thoughts
I hope you’re as excited as I am to try this Chicken and Sweet Corn Soup in your own kitchen. It’s a heartwarming bowl that always brings people together and proves that the simplest ingredients truly can make magic. Give it a go and let yourself be amazed by just how comforting one pot can be!
Print
Chicken and Sweet Corn Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and flavorful Chicken and Sweet Corn Soup that is easy to make and perfect for a cozy meal. This Chinese-inspired soup features tender shredded chicken, sweet corn, and silky egg ribbons in a savory broth seasoned with ginger and garlic.
Ingredients
For the Soup:
- 2 cups cooked shredded chicken breast
- 1 can (15 oz) creamed corn
- 1 cup sweet corn kernels (fresh or frozen)
- 4 cups chicken broth
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 garlic cloves, minced
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- 2 large eggs, lightly beaten
- 2 green onions, finely sliced
- 1 tablespoon sesame oil
- Salt and white pepper to taste
Instructions
- Prepare the Soup Base: In a large saucepan, heat sesame oil and sauté ginger and garlic until fragrant.
- Cook the Soup: Add chicken broth, creamed corn, sweet corn, soy sauce, and shredded chicken. Simmer and thicken with cornstarch slurry.
- Add the Eggs: Slowly drizzle beaten eggs into the soup while stirring to create egg ribbons.
- Season and Serve: Season with salt and white pepper. Ladle into bowls and garnish with green onions.
Notes
- For a smoother texture, blend half of the corn before adding.
- Leftover roast chicken can be used.
- For added richness, a splash of heavy cream can be stirred in before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 85mg
