This homemade chicken and sweet corn soup is impossible to resist! It takes me right back to my favorite Chinese restaurant growing up.
There’s something magical about those silky egg ribbons dancing through the golden broth. I love how the sweet corn and tender chicken come together to create this perfectly balanced bowl of goodness.
Whether you’re under the weather or simply seeking comfort food, this soup delivers both flavor and comfort.
Whip up a pot tonight!
Why You’ll Love This Chicken and Sweet Corn Soup
Quick Fix: This soup comes together in under 30 minutes. It’s perfect for busy weeknights or last-minute dinner plans.
Silky Texture: The combination of creamed corn, delicate egg ribbons, and optional cornstarch creates a smooth, velvety consistency.
Rich, Savory Taste: The blend of creamed corn, chicken broth, and tender chicken creates a savory depth.
Beautiful Presentation: The delicate egg ribbons and vibrant green onion garnish add visual appeal to the soup.
Ingredients
- Cooked Chicken: It provides lean protein and a hearty texture.
- Creamed Corn and Sweet Corn Kernels: They create the signature creamy base, while whole kernels add texture and sweet bursts of flavor.
- Onion, Garlic, Ginger: They add traditional Asian flavors and depth to the broth.
- Carrots: They add tender texture and visual appeal.
- Chicken Broth: It provides rich, savory flavor and ties all ingredients together.
- Sesame Oil: It adds a distinctive nutty flavor and authentic Asian taste. A little goes a long way.
- Cornstarch: It creates a texture when mixed with water and added to hot soup.
- Eggs: They create delicate ribbons when streamed into the hot soup.
- Salt and White Pepper: Salt adds flavor, and white pepper provides traditional mild heat without dark specks.
- Green Onions: They add color, crunch, and mild onion flavor.
How to Make Chicken and Sweet Corn Soup
This restaurant classic is so easy to whip up at home!
1. Prepare the aromatics. Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes or until the onion is soft and fragrant.
2. Add the carrots. Add the diced or shredded carrots to the pot and sauté for another 3-4 minutes until they start to soften.
3. Add the corn and broth. Add the creamed corn, sweet corn kernels, and chicken broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
4. Add the chicken and sesame oil. Add the shredded chicken and sesame oil. Stir and let the soup simmer for about 5-7 minutes until the carrots are tender.
5. Thicken the soup (optional). For a thicker consistency, mix the cornstarch with water to create a slurry and stir it into the soup. Allow it to cook for a couple of minutes until it thickens slightly.
6. Add the eggs. Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the soup in a circular motion. This will create delicate egg ribbons throughout.
7. Season to taste. Taste and adjust the seasoning with salt and white pepper as needed. White pepper adds a mild, authentic heat, but black pepper can work if preferred.
8. Garnish and serve. Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro if desired. Serve hot and enjoy!
Tips for the Best Chicken and Sweet Corn Soup
For an authentic experience and the best results, follow these tips.
- Pup in the prep. Have all ingredients chopped, measured, and ready before starting. This ensures a smooth cooking process and proper egg ribbon formation.
- Choose the best corn. Use a combination of creamed corn and whole kernels for the best texture balance. Creamed provides body while kernels add bite.
- Thickening it up. Mix cornstarch with cold water before adding to prevent lumps. Simmer for at least 2 minutes to activate thickening properties.
- Make it smooth. For an ultra-smooth soup, blend part of the creamed corn or add extra cornstarch slurry if you like it very thick.
- Try tasty variations. Try adding mushrooms, bamboo shoots, or water chestnuts for extra texture. Substitute tofu for chicken in a vegetarian version. If you love a hint of sweetness, add a dash of sugar to balance the savory and sweet corn flavors.
- Make it a meal. Serve with crispy wonton strips, a side of steamed dumplings, or Chinese BBQ pork buns (char siu bao) for a complete meal.
How to Store
Follow these steps to store your leftover soup.
To Store: Let the soup cool completely, then transfer to an air-tight container and refrigerate for up to 3-4 days. Keep the green onion garnish separate and add fresh when serving.
To Freeze: Transfer the cooled soup to freezer-safe containers or heavy-duty freezer bags. Leave about an inch of headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Warm the soup in a saucepan over medium heat until hot, stirring occasionally to prevent the eggs from breaking down too much. You can also microwave in 1-minute intervals, stirring between each, until heated through.
Chicken and Sweet Corn Soup
4
servings10
minutes20
minutes240
kcalThis traditional chicken and sweet corn soup is so comforting! Get the Chinese restaurant experience at home with this tasty recipe.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon fresh ginger, grated or finely chopped
1-2 medium carrots, peeled and diced or shredded
1 can creamed corn
1 cup sweet corn kernels (fresh, frozen, or canned)
4 cups chicken broth (homemade or low-sodium store-bought)
1 cup cooked chicken, shredded (rotisserie or poached works well)
1 teaspoon sesame oil
1 tablespoon cornstarch, mixed with 2 tablespoons water (optional, for thickness)
2-3 eggs, lightly beaten
Salt and white pepper, to taste
2 green onions, thinly sliced (for garnish)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes or until the onion is soft and fragrant.
- Add the diced or shredded carrots to the pot and sauté for another 3-4 minutes until they start to soften.
- Add the creamed corn, sweet corn kernels, and chicken broth to the pot. Stir well to combine and bring the mixture to a gentle boil.
- Add the shredded chicken and sesame oil. Stir and let the soup simmer for about 5-7 minutes until the carrots are tender.
- For a thicker consistency, mix the cornstarch with water to create a slurry and stir it into the soup. Allow it to cook for a couple of minutes until it thickens slightly.
- Slowly pour the beaten eggs into the soup in a thin, steady stream while gently stirring the soup in a circular motion. This will create delicate egg ribbons throughout.
- Taste and adjust the seasoning with salt and white pepper as needed. White pepper adds a mild, authentic heat, but black pepper can work if preferred.
- Ladle the soup into bowls and garnish with chopped green onions and fresh cilantro if desired. Serve hot and enjoy!
Notes
- Have all ingredients chopped, measured, and ready before starting to ensure a smooth cooking process.
- For an ultra-smooth soup, you can blend part of the creamed corn or add extra cornstarch slurry if you like it very thick.
- If you love a hint of sweetness, add a dash of sugar to balance the savory and sweet corn flavors.
