This easy and delicious Chinese Corn Chicken Soup is a favorite. It’s full of delicious Asian flavors. It also freezes and reheats really well.
This Chinese Corn Chicken Soup is so flavorful and hearty, so it’s perfect for a meal. I love the combination of corn, ground chicken, and egg…loaded with Asian flavors, such as fresh ginger, scallions, and sesame oil. Seriously so good!
I always make a big batch of this Chinese corn chicken soup, and freeze it for later. Very convenient, for sure!
I also love serving this soup with my Asian Chicken Lettuce Wraps. Check it out!
Why I Love This Soup
Chinese corn chicken soup was part of my upbringing. My dad would always make it because he knows it’s one of my favorite things to have for dinner. It’s pure comfort food for me.
I love the combination of sweet corn, ground chicken, ginger, and egg. The cornstarch thickens up the soup perfectly. I love the texture…it’s like corn chowder, Asian style!
Chinese corn chicken soup is similar to egg drop soup, except it is extra loaded with corn and chicken. It’s thicker, richer, and heartier. I love it!
Ingredients You’ll Need
To make Chinese corn chicken soup, you’ll need the following ingredients. All are very easy to find. In fact, I keep most of these in my pantry and fridge at all times.
- Ground chicken: You can also use ground turkey or ground pork.
- Grated ginger and minced garlic: For aromatics and flavor.
- Chicken broth: You’ll need about 4-5 cups of chicken broth for 28 oz of corn.
- Corn kernels: I use canned corn for ease, but fresh or frozen corn kernels work too.
- Cornstarch and water: To thicken the soup.
- Eggs: You’ll swirl the beaten eggs in the soup to add texture.
- Sesame oil: For flavor.
- Scallions: for garnish
- Salt and pepper
Let’s Make It!
Making Chinese corn chicken soup is so easy and quick! It takes about 30 minutes.
- Brown and cook the chicken: In this step, brown the chicken along with ginger and garlic for added flavor and to cook it through. This process will also leave flavor-packed brown bits behind, so be sure to deglaze the pot.
- Add broth and corn, and thicken: Add the broth, deglazing to release the brown bits. Add corn. Then, dissolve cornstarch with water, and add it to the soup. Simmer for 10 minutes.
- Add egg and swirl: Beat eggs in a separate bowl, and add it to the soup, swirling with a spoon…kinda like egg drop soup. Add more broth if needed.
- Adjust seasonings and garnish: Salt, pepper, sesame oil, scallions.
That’s it. So easy!
If you’re making a big batch, you can freeze it: Let it cool down completely, and freeze in freezer-friendly containers for up to 2 months. Thaw in the refrigerator overnight, and then reheat in a pot.
Variations and Substitutions
There are a few great substitutions that you can make to this Chinese chicken corn soup. Here are some ideas:
- Instead of ground chicken, try ground turkey or ground pork.
- You can also use shredded cooked chicken breast instead. No need to brown it since it’s already cooked. Just add it at the end. Much quicker…and just as delicious!
- Some people like to add cilantro as garnish. My dad loves it!
As for add-ons, try peas or sliced shiitake mushrooms. You can also drizzle with some chili oil when serving.
I love everything about this Chinese corn soup. It’s delicious, packed with flavor, and so easy to make. It’s also a filling soup packed with veggies and protein, so it’s a great dinner idea.
It’s also freezer friendly, so you can make a big batch and save for later. Or just store it in the fridge for up to 3 days, as it reheats pretty well. Enjoy!
Check out other amazing Asian-inspired recipes:
- Crunchy Thai Chicken Salad
- Asian Chicken Lettuce Wraps
- Coconut Jasmine Rice
- Asian Chicken Slaw Salad
- Bang Bang Shrimp Tacos
Tips for Success
- When adding the cornstarch, make sure to dissolve it in cold water first. Otherwise, it will clump up.
- You can use fresh, frozen, or canned corn kernels. Do not use cream-style corn.
Chinese Corn Chicken Soup
- Vegetable or olive oil for pan
- ½ pound ground chicken
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 4 to 5 cups chicken broth, plus more as needed
- 1 (28 oz) can sweet corn kernels, drained
- 3 tablespoons cornstarch
- 4 tablespoons water - (cold or room temperature)
- 2 large eggs, lightly beaten
- Sesame oil to taste
- Salt and pepper to taste
- Sliced green onions for garnish
- In a large pot or Dutch oven, heat about 1 tablespoon of vegetable oil over medium-high heat. Add the ground chicken and cook until browned and cooked through, breaking it apart, about 6 minutes. Add the grated ginger and minced garlic, and cook until fragrant for another 2 minutes, stirring.
- Add 4 to 5 cups of chicken broth, and deglaze the pot by scraping the brown bits from the bottom of the pan (use a wooden spoon to prevent scratching the pot). Then, stir in the corn kernels. Bring to a boil, then reduce heat to simmer for about 10 minutes.
- Dissolve the 3 tablespoons of cornstarch with 4 tablespoons of cold or room temp water, and add it to the soup. It will thicken as it simmers. Simmer for 5 minutes. Note: If too thick, add more broth until desired consistency.
- Increase to medium heat. Add the lightly beaten eggs and stir to swirl, until eggs are cooked, about 1-2 minutes. Season with more salt and pepper if needed.
- Add a small drizzle of sesame oil to taste. Garnish with sliced green onions. Enjoy!
- Special equipment: Large pot or Dutch oven.
- Cornstarch: Dissolve the cornstarch in cold or room temp water before adding it to the soup. Otherwise, it will clump up.
- Corn: Use fresh, frozen, or canned corn kernels.
- Storing: Once it cools down, store in airtight containers and refrigerate for up to 3 days. Reheat in a pot or saucepan.
- Freezing: Let it cool down completely, and transfer to freezer-friendly containers. Freeze for up to 2 months. Thaw in the refrigerator overnight. Reheat in a pot or saucepan.