Chicken Corn Soup: A Warm, Comforting Bowl Packed with Flavor

Chicken Corn Soup is a lovely homemade soup that is packed full of great ingredients such as chicken chunks, sweet corn, savoury stock and silky egg ribbons. Great to have on a chilly night or rainy afternoon.

This is a popular dish. An amazing type of Chicken Corn Soup to try is the Asian version. This is packed full of savoury chicken stock, delicious sweet corn and soy sauce. It also contains some white pepper and a little corn flour to give a creamy consistency. The beaten eggs are then stirred through at the end.

This Chicken Corn Soup is amazing! It contains lots of flavor and texture. The savoury chicken has a nice bite to it. The corn adds some natural sweetness. The stock brings everything together. The egg ribbons have a light silky texture. The soup also contains some fresh ginger, garlic and white pepper to add extra flavor without being too spicy.

This Chicken Corn Soup recipe can also be adapted easily. You can add extra veggies such as carrots, mushrooms or peas. More chicken can be added to make it heartier. You can make it thinner or thicker. Some people like to add a splash of vinegar or chili sauce. Some prefer it plain with some fresh Spring Onions.

This is a tasty Chicken Corn Soup recipe. It is easy to make and a great option for a quick family meal. Or to make something comforting for your guests.

Chicken Corn Soup Recipe Card

Serves: 4-6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

300g Boneless & Skinless Chicken Breast

1 Cup Sweet Corn Kernels (fresh/frozen/canned)

1 Cup Creamed Corn

6 Cups Chicken Stock/Broth

2 Large Eggs (beaten)

3 Tablespoons Corn flour

4 Tablespoons Cold Water

2 Garlic Clove (minced)

1 Teaspoon Grated Ginger

1 Tablespoon Soy Sauce

1/2 Teaspoon White Pepper

1/2 Teaspoon Salt (or to taste)

1 Teaspoon Sesame Oil

2 Spring Onions (sliced)

1 Teaspoon Rice Vinegar (optional)

Fresh Cilantro (optional)

Instructions

Preparation

Wash and prepare the chicken. Pat dry. Dice the chicken breast. Set aside the garlic, ginger, corn and other ingredients.

Cooking the Chicken

Place the chicken stock into a large saucepan/soup pot. Bring to a gentle simmer. Add in the chicken, minced garlic and grated ginger. Turn the heat down and leave to gently simmer for 12-15 mins or until the thickest part of the chicken reaches 165F (74C).

Shredding the Chicken

Remove the chicken with a pair of tongs and place onto a chopping board. Leave to cool slightly. Use two forks to shred the chicken into small ribbons. Place the shredded chicken back into the chicken stock.

Adding Corn

Add in the sweet corn kernels and creamed corn. Add in the soy sauce, white pepper and salt. Leave to gently simmer for around 5-7 mins.

Thickening

Mix the corn flour and cold water together in a small bowl. Make sure this creates a smooth mix. Slowly add the mixture to the soup.

Thicken

Allow the soup to cook for another 2-3 mins on a medium-low heat. The chicken stock should start to thicken. If you want the soup to be thinner add a little extra chicken stock. If you want it thicker make a little extra of the corn flour mix.

Egg Ribbons

Turn the heat down so the soup is just simmering. Slowly add the beaten eggs into the Soup

In a thin stream whilst gently stirring in one direction. The eggs should almost cook straight away creating silky ribbons.

Flavor

Add in the sesame oil. If adding the rice vinegar stir through. Season with salt, soy sauce or white pepper, if needed. Simmer for another minute.

Serve

Turn the heat off. Sprinkle over the spring onion slices. Add some fresh cilantro if using. Serve warm. Serve with extra vinegar, chili sauce or white pepper.

Perfect Chicken Corn Soup

This should be a smooth soup with a slight thickness from the chicken stock. There should be plenty of shredded chicken and sweet corn in each portion. The egg ribbons should be soft and delicate. Each bite will be delicious with the savoury chicken stock, natural sweetness and light seasoning.

Make sure the corn flour has been mixed with the cold water to stop any lumpiness. When adding the beaten eggs to the soup add them slowly to the gently simmering soup to create beautiful silky ribbons.

Depending on if the corn is canned, frozen or fresh it may vary slightly in sweetness. Taste the soup and season as needed. Sometimes the soup can start to thicken when left to stand, simply add a little extra warm chicken stock.

Enjoy this homemade Chicken Corn Soup with some toasted bread, crackers or light sandwich. You can make it ahead and store in an airtight container in the fridge for up to 3-4 days. For the best egg ribbons gently reheat the soup. Don’t boil vigorously.

This is an easy recipe that only uses simple ingredients to create a tasty hearty meal that everyone in the family will enjoy.

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