This Chinese Chicken Corn Soup is a simple soup recipe that I crave all the time. I love the combination of sweet corn, tender chicken, and egg…simmered to perfection.
It’s very easy to make, ready in under 25 minutes, and also make-ahead friendly.
This chicken corn soup is hearty, comforting, and full of delicate flavors. So good!
If you like egg drop soup, you’re going to love this Chinese chicken corn soup, which is similar but heartier. While you may find “egg drop soup” in most Chinese restaurants, you may not always find this chicken corn soup specifically because it’s more of the home cooked kind of soup…the kind that makes you feel right at home.
This classic soup is delicious and super easy to make! It’s thickened to perfection and smooth, with a silky texture. The cornstarch thickens it just right, and the egg “ribbons” add to that silky finish. And, of course, the sweet corn and tender chicken make it extra hearty.
We like to serve this chicken corn soup with our Honey Sesame Chicken and Chinese Sausage Fried Rice. We love a good family-style meal!
I published my Chinese chicken corn soup recipe about 3 years ago, and today I’m sharing this new and even better version! My dad, who is a professional Chinese chef, showed me how to make it the classic way. Apparently, I was making this soup “Tania’s way” with a few personal tweaks here and there, which is totally fine too (although I wonder how many of my ancestors I have angered lol). I’m really excited to share my dad’s classic recipe. And trust me, it’s REALLY good!
Soup season is in full swing, and if you like corn-based soups, check out my Shrimp Corn Chowder and Potato Corn Chowder too!
Why I LOVE making this Chinese chicken corn soup:
- Simple and easy: You only need a handful of ingredients. Ready in under 25 minutes.
- Perfect consistency: This soup is thickened to perfection, and the eggs give it a silky texture. So good!
- Sweet and savory: The sweet corn complements the savory flavors of the soup base and chicken.
- Comforting and hearty: To me, this soup tastes just like home. It’s a childhood favorite and I love it.
- Versatile: Feel free to get creative and customize it with your favorite veggies. It’s a home-style recipe, so make it yours.
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Ingredient Notes
Below are a few notes on the ingredients I used. I hope you find these helpful! Per usual, the full ingredient quantity list can be found in the recipe card down below.
- Chicken breast: I use a large chicken breast, split into 2 cutlets to make it easier and faster to poach. You may also use chicken thighs for juicier chicken.
- Chicken broth: I use low-sodium chicken broth.
- Sweet corn cream-style: Rather than whole corn kernels, this recipe uses sweet corn cream-style to achieve a thicker consistency.
- Eggs: Be sure to beat the eggs before adding them to the soup, as this helps to distribute them evenly and create a silky texture.
- Cornstarch slurry: Mixing cornstarch with room temperature water creates a slurry that helps to thicken the soup. This is a classic way to thicken soups in Chinese cuisine.
- Chinese shaoxing cooking wine (optional): This traditional Chinese cooking wine adds sweetness, depth, and complexity to the soup. If you can’t find it, omit it.
- Sesame oil: Just a very small amount to add that aromatic flavor.
- Salt to taste
- White pepper or ground black pepper added at the end to taste
Step-by-Step Tutorial
This Chinese corn chicken soup comes together in no time. It’s a super easy soup that you can even make ahead.
Step 1 | Poach and dice chicken
Add the broth into a 4 or 5 quart pot, and bring to a low simmer. Poach the chicken breast cutlets over low gentle heat, covered, until cooked through and tender. Remove from the broth and dice into very small pieces.
Step 2 | Add corn
Stir in the cream-style sweet corn into the broth. Also, if using, add the Chinese shaoxing wine. It’s totally optional, but it adds a touch of sweetness and a boost of flavor.
Step 3 | Thicken soup and add egg
Make a cornstarch slurry by mixing the cornstarch with room temp water (for 3 tablespoons of cornstarch, I used about 5 tablespoons of water). Gradually whisk in the cornstarch slurry into the soup, stirring constantly until the soup reaches your desired thickness. It will thicken as the soup heats up.
Then, slowly add the beaten eggs, stirring to create “ribbons.” The eggs will add to that beautiful silky texture.
Step 4 | Return chicken into pot
Return the diced poached chicken into the pot and simmer for another 1-2 minutes until fully incorporated.
Step 5 | Garnish and serve
Finish the chicken corn soup with a very small drizzle of sesame oil to taste (half or 1 teaspoon), a small dash of white pepper powder or black pepper (optional), and sliced scallions for garnish.
What Type of Corn to Use
For the best results, use canned sweet corn cream style, which has a thick and creamy texture that adds richness to the soup.
If you prefer to use fresh or canned whole corn kernels, blend it slightly for just a few seconds until you get a consistency like creamed corn.
Recipe Variations
While there’s a classic way to make Chinese corn chicken soup, you can definitely customize it to your liking. It’s a home cooked style soup after all, and you can include your favorite add-ins, such as a variety of veggies.
The only thing I’d say is, if you’re adding extra ingredients, decrease the amount of corn and chicken proportionally so that you get the right consistency.
Try these add-ins:
- Sliced mushrooms
- Tofu
- Peas
- Diced carrots
- A little bit of minced ginger
More Amazing Chinese Recipes
We love serving this chicken corn soup as part of our family-style meals. Here are some of my favorite main dishes:
Recipe FAQs
Yes, but blend it slightly with a splash of broth to make it into a creamier consistency.
Yes! Pre-cook the chicken in the pot first and set aside. Add it to the soup near the end, as directed in the recipe card.
Absolutely! In fact, chicken thighs will add a richer flavor and more tender texture to the soup. I use both interchangeably.
You need to make a cornstarch slurry. Use cornstarch diluted with cold or room temperature. For this soup, I used 3 tablespoons of cornstarch mixed with 4 or 5 tablespoons of water. Don’t just add the dry cornstarch directly into the hot soup, as it will clump up.
Yes, this soup stores very well for up to 3-4 days in the fridge. Reheat over the stovetop, adding a splash of broth as necessary.
Tips for Success
- Cornstarch slurry: We use cornstarch slurry (cornstarch diluted in water) to thicken the soup. Use room temp water to make the slurry, as using hot liquids will make the cornstarch clump up.
- Similarly, don’t add cornstarch directly into the soup without making a slurry first. It will clump up.
- Poaching chicken: Be careful not to overcook the chicken, as it can become tough and dry. If you split a large chicken breast into cutlets, they will only need to poach for about 10-12 minutes in simmering broth over low heat.
- If preferred, you can also use ground chicken. Pre-cook the chicken in a small pot, breaking it up into pieces, before incorporating it into the soup.
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Chinese Chicken Corn Soup
Equipment
Ingredients
- 1 large chicken breast, split into two cutlets
- 4.5 cups chicken broth - plus more as needed
- 1 (14-ounce) can sweet corn cream-style
- 1 tablespoon Chinese shaoxing cooking wine - optional
- 3 tablespoons cornstarch
- 5 tablespoons water - at room temp, to make the cornstarch slurry
- 2 large eggs, beaten
- 1 teaspoon sesame oil - or to taste
- Salt to taste
- White pepper powder or ground black pepper - to taste
Instructions
- In a 4 or 5 quart pot, bring 4.5 cups of chicken broth to a simmer. Add the chicken cutlets and poach, over very gentle low heat, for about 10 to 12 minutes (lid covered) until cooked through and tender. Remove the chicken and transfer to a cutting board to cool slightly. Dice into small pieces.
- If needed, skim off the foam from the broth. Sometimes poaching chicken does this.
- Turn the heat up to medium and bring the broth to a simmer. Add the sweet corn cream style and stir to combine. If using, also add in the shaoxing cooking wine.
- In a small bowl, make the cornstarch slurry by diluting the cornstarch with about 5 tablespoons of room temperature water. Note: Don’t mix hot liquids with cornstarch, otherwise it will clump up.
- Gradually, stir in the cornstarch slurry into the soup and bring it back to a simmer for just 1 minute. The soup will thicken as it heats up. Season with salt and white pepper to taste.
- Slowly stir in the beaten eggs, stirring to form ribbons. Return the diced chicken into the pot for another 1 minute or so.
- Finish the soup with a little bit of sesame oil (½ to 1 teaspoon is enough, sesame oil is strong), as well as a dash of pepper. If desired, garnish with sliced scallions. Serve warm and enjoy!
Notes
- Can I use whole corn kernels? Yes, but blend it slightly with some broth to make it into a creamier consistency.
- Make ahead: Refrigerate in an airtight container for 3 to 4 days. Reheat over the stovetop, adding an extra splash of broth as needed.
- Freezing: I would not recommend freezing this soup.
- Chicken breast: Chicken thighs. Can also use ground chicken – pre-cook it separately in a pot or saucepan.
- Shaoxing cooking wine: Dry sherry is a good substitute, but you can also omit.
Julie says
Hi! I just made this for the first time. I made it exactly as suggested with the cooking wine. It was delicious and I’m happy that I have a new item to add to my menu of things I would eat to enjoy again.
Tania says
That’s awesome! Thank you, Julie!
Cynthia says
It is a very tasty recipe! I added the whole pound of ground turkey rather than 1/2 lb. I put less cornstarch than called for and added more broth. When serving, our condiments were the green onions, S&P, soy sauce and a small amount of red wine vinegar, delish! Thanks for the recipe!
Lou says
I found it was not a good idea to go all the way and brown the chicken as it left the soup a mid-brown colour (Unlike the photo(above) which is the traditional light colour) I used very thinly sliced chicken and the soup was delicious.
Liana Y says
This is great! I made it twice. I make it with my own chicken broth and either whatever chicken bits I have in the broth or this time I made it with chicken sausage minus casing. I added more garlic, added Sriracha sauce when served but basically the recipe is great. Put your own twist of what you like and enjoy. Thank you.
Cristina says
Delicious and very easy!