Chinese Chicken Corn Soup Recipe

If you’re craving something cozy, a little savory, and super simple, this Chinese Chicken Corn Soup Recipe might just become your new go-to. It’s one of those dishes that feels like a warm hug on a chilly day, and you’ll love how quickly it comes together. Trust me, once you try this soup, you’ll understand why it’s a favorite in my kitchen—and yours soon, too!

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Ingredients You’ll Need

These ingredients work beautifully together to create a silky, flavorful soup that feels special without needing fancy components. When you shop, look for good quality chicken broth and fresh ginger for the best flavor.

• Chicken or vegetable broth/stock: The base of the soup—using homemade broth gives extra depth, but store-bought works fine too.
• Creamed corn: Adds natural sweetness and creaminess; canned is convenient and tasty.
• Soy sauce: Just a touch gives a subtle umami kick—go for light soy if you want something less salty.
• Chinese cooking wine (or Mirin/Dry Sherry): Adds a touch of complexity—if you skip it, the soup still tastes great!
• Ginger: Fresh minced ginger brings warmth and fragrance; don’t substitute with powdered if you can help it.
• Garlic: A small amount adds savory depth without overpowering.
• Cornflour (cornstarch): Mixed with cold water, it thickens the soup gently for that perfect texture.
• Egg: Whisked and drizzled in to create those beautiful “ribbons” that make the soup feel silky.
• Shredded cooked chicken: This is the star protein—rotisserie chicken is my shortcut on busy nights!
• Salt and white pepper: Essential for seasoning—white pepper gives a mild heat without dark specks.
• Sliced scallions/shallots (optional): For garnish and a bit of fresh brightness.

Variations

I love making this soup just as written, but sometimes I like to switch things up a bit to keep it interesting or accommodate what I have in my fridge. Feel free to personalize it to your taste!

• Vegetarian variation: Swap chicken broth for a rich vegetable stock and omit the chicken; adding silken tofu cubes creates a lovely texture.
• Spicy twist: Add a splash of chili oil or sprinkle some white pepper for gentle heat; I like this when I want a bit of warmth on colder days.
• Thicker soup: Increase the cornstarch slurry slightly to get a more velvety consistency, perfect if you want it heartier.
• Additional veggies: Toss in some finely chopped mushrooms or baby corn for extra flavor and texture based on what you have.

How to Make Chinese Chicken Corn Soup Recipe

Step 1: Combine the Base Ingredients

Start by pouring the chicken or vegetable broth into a saucepan along with the creamed corn, soy sauce, Chinese cooking wine, minced ginger, garlic, and the cornstarch-water slurry. Place the pot over high heat and bring everything to a boil. This is where all those flavors start to meld beautifully. Keep an eye on it so it doesn’t boil over!

Step 2: Simmer and Thicken

Once boiling, lower the heat to medium and give it a good stir every now and then. You’ll notice the soup begins to thicken nicely within about 5 minutes. This step is really about patience—not rushing lets the cornstarch do its magic without clumping.

Step 3: Season and Add Egg Ribbons

Turn off the heat and adjust the taste with salt. Here’s the fun part: slowly drizzle the whisked egg into the soup while stirring gently. You’ll see gorgeous “ribbons” of cooked egg swirl through the broth—that silky texture is why I adore this soup.

Step 4: Add Chicken and Final Seasoning

Finally, stir in the shredded cooked chicken and season with white pepper to taste. Give it one last gentle stir, then ladle the hot soup into bowls and garnish with sliced scallions if you like a bit of fresh, herbal brightness to contrast that creamy warmth.

How to Serve Chinese Chicken Corn Soup Recipe

Garnishes

I’m a big fan of simple garnishes here—sliced scallions add a pop of fresh flavor and crunch that contrasts beautifully with the smooth soup. Sometimes, I finish it off with a drizzle of toasted sesame oil for an aromatic touch that’s just irresistible.

Side Dishes

This soup pairs wonderfully with light sides like steamed jasmine rice or simple stir-fried greens. When I want to keep things easy but elegant, I’ll serve some crispy spring rolls or garlic bok choy alongside.

Creative Ways to Present

For special occasions, I love serving this soup in pretty Chinese porcelain bowls with a sprinkle of finely chopped fresh coriander and a side of mini wontons for dipping. The egg ribbons look so delicate and inviting in clear broth—very Instagram-worthy, if you’re into that!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. Because of the egg ribbons, the soup thickens as it sits, so just give it a good stir before reheating. It’s a great lunch or quick dinner option!

Freezing

When freezing, I skip adding the cornstarch slurry at first—this prevents the soup from becoming too watery when thawed. Upon reheating, I whisk in a fresh cornstarch-water mixture to thicken it up again. This trick keeps the texture just right.

Reheating

I reheat gently on the stove over low heat, stirring often to prevent sticking and uneven heating. If the soup’s too thick, I’ll add a splash of broth or water to loosen it up. The egg ribbons stay silky even after reheating, which is always a win!

FAQs

Final Thoughts

This Chinese Chicken Corn Soup Recipe holds a special place in my heart because it’s comforting, speedy, and so satisfying every time I make it. Whether you’re battling a cold, need a quick dinner fix, or just love that delicate balance of flavors, this soup will become your trusty kitchen friend. Give it a try—you might find yourself making it again and again like I do!

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