Go Back
+ servings

Chinese Corn Chicken Soup

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: Asian, Chinese
Keyword: chinese corn soup
Servings: 8 people
Author: Tania


  • Vegetable or olive oil for pan
  • 1/2 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.