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- 1 cup cooked chicken, shredded - 1 cup corn kernels (fresh or frozen) - 4 cups chicken broth - 2 large eggs, beaten - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) - 1/2 teaspoon ground white pepper - 3 green onions, finely chopped (for garnish) - Salt to taste To make Chinese Chicken & Corn Soup, you need simple, fresh ingredients. The heart of this soup is the cooked chicken and corn. I love using shredded chicken because it mixes well and adds a nice texture. Corn gives a sweet taste that brightens the soup. The chicken broth acts as the base and brings all the flavors together. You can use store-bought broth, but homemade is even better. It adds depth and warmth to the dish. Next, the eggs create a lovely ribbon effect. When you stir the beaten eggs in slowly, they form delicate strands. This makes the soup feel rich and comforting. Don't forget the soy sauce and sesame oil. They deepen the flavor and add a hint of nuttiness. I always say, a touch of these ingredients makes a big difference. The cornstarch slurry thickens the broth just right. You want a nice balance—not too thick, not too thin. Ground white pepper adds a gentle spice, while salt helps bring out the flavors. Lastly, sprinkle chopped green onions on top for a fresh crunch. They add color and a slight onion flavor that brightens each bite. This soup is not just easy to make; it's full of flavor and comfort. {{ingredient_image_1}} First, grab a large pot. Pour in four cups of chicken broth. Turn the heat to medium and bring it to a simmer. This step builds the soup's base. Next, add one cup of shredded chicken and one cup of corn. Stir well and let it cook for about five minutes. You want the corn to get tender and warm. Now, it's time to add flavor. Drizzle in one tablespoon of soy sauce and one teaspoon of sesame oil. Stir the soup to mix these flavors well. This combination gives the soup its rich taste. Then, take one tablespoon of cornstarch mixed with two tablespoons of water. Slowly pour this slurry into the pot while stirring. This helps thicken the broth just right. Next, you’ll want to add a nice texture. Slowly pour in two beaten eggs. Do this in a thin stream while stirring gently. This will create lovely egg ribbons in the soup. After that, season with half a teaspoon of ground white pepper and salt to taste. Stir well to combine. Finally, remove the soup from heat and garnish with three finely chopped green onions. This adds a fresh touch and bright color. Enjoy your warm bowl of Chinese chicken and corn soup! To make your soup taste great, use homemade chicken broth. It adds depth and richness. If you don't have time to make it, store-bought broth works too. Just remember to check the salt levels. Adjust seasoning to your liking. Add more soy sauce or salt if needed. You can always add, but you can't take away! Creating egg ribbons is simple. Pour the beaten eggs slowly into the soup. Stir gently as you pour. This helps the eggs cook evenly and creates nice ribbons. Add the corn and chicken at the right time. They should go in after the broth simmers for about five minutes. This way, they heat through but stay tender. This soup pairs well with jasmine rice or crispy spring rolls. For a fun twist, serve it with fried wontons. Presentation matters! Use a nice bowl and sprinkle green onions on top. It makes the dish look fresh and colorful. Enjoy your meal! Pro Tips Use Homemade Broth: For an even richer flavor, consider using homemade chicken broth instead of store-bought. It adds depth and enhances the overall taste of the soup. Egg Ribbon Technique: To achieve the perfect egg ribbons, make sure to stir the soup gently while pouring in the beaten eggs. This will create delicate strands that elevate the dish's presentation. Fresh Corn Preference: If using fresh corn, choose sweet, ripe ears for maximum flavor. Cut the kernels off the cob just before adding them to the soup for the best texture. Adjust Seasoning: Taste your soup before serving and adjust the seasoning with salt and white pepper to your preference. This simple step can significantly enhance the dish's flavor profile. {{image_2}} You can change up the protein in this soup. Tofu works well for a vegetarian option. Shrimp adds a nice seafood twist. Both options keep the dish tasty. For vegetables, corn is a must, but you can mix in carrots or peas. They add color and crunch. Feel free to get creative with what you have on hand! Want some heat? Add chili oil or fresh chili peppers. Start with a small amount. You can always add more if needed. To balance spice, add a bit of sugar or honey. This helps keep the flavors in check. Adjust until you find your perfect level of heat! For a lighter soup, use low-sodium broth. This helps cut back on salt without losing flavor. If you're gluten-free, choose gluten-free soy sauce. This keeps the dish safe and delicious. You can also reduce calories by using less cornstarch. Keep the soup tasty while making it fit your needs! To keep your Chinese Chicken & Corn Soup fresh, store leftovers properly. First, let the soup cool down to room temperature. Then, pour it into an airtight container. This helps keep out air and moisture. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to eat it. Freezing is great for longer storage. To freeze your soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to three months. When you're ready to eat it, move it to the fridge overnight to thaw. If you're in a hurry, you can also thaw it in the microwave. Reheating needs care to keep the soup tasty. The best way is on the stove over low heat. Stir it often to avoid sticking. If it seems too thick, add a little water or broth. You can also use the microwave. Heat it in short bursts, stirring in between. Be careful not to overcook it. This keeps the flavors bright and the texture just right. You can use cooked chicken breast or thighs. Chicken breast is lean and tender. Thighs give richer flavor and moisture. If you have rotisserie chicken, that works great too. Just shred it before adding to the soup. Yes, making this soup ahead is a smart choice. It saves time on busy days. The flavors deepen and improve after sitting. Just store it in an airtight container in the fridge. Reheat it gently when you are ready to enjoy. This soup is quite healthy. It has protein from chicken and eggs. Corn adds fiber and vitamins. Using low-sodium broth can keep the salt low. Each serving is light yet filling, making it a great choice for a meal. To make this soup vegetarian, swap chicken for tofu or mushrooms. For broth, use vegetable broth instead of chicken broth. Corn and eggs can stay the same. You will still enjoy a tasty and comforting soup! This Chicken & Corn Soup is easy to make and full of flavor. You start with a simple broth, add in chicken and corn, and finish with eggs for nice texture. Tips help you boost the taste and adjust for your needs. Don't forget about variations, storage, and reheating to keep it fresh. Making your soup your way is fun and rewarding. Enjoy every bowl!

Chinese Chicken & Corn Soup

A comforting and flavorful soup made with chicken, corn, and eggs, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Chinese
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup cooked chicken, shredded
  • 1 cup corn kernels (fresh or frozen)
  • 4 cups chicken broth
  • 2 large eggs, beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 0.5 teaspoon ground white pepper
  • 3 green onions finely chopped (for garnish)
  • to taste salt

Instructions
 

  • In a large pot, bring the chicken broth to a simmer over medium heat.
  • Add the shredded chicken and corn into the pot. Stir well and let it cook for about 5 minutes until the corn is tender.
  • Drizzle in the soy sauce and sesame oil, stirring to combine the flavors.
  • Slowly pour in the cornstarch slurry while continuously stirring the soup to help thicken the broth slightly.
  • Increase the heat slightly and let the soup simmer for another 2-3 minutes until it thickens.
  • Reduce the heat to low, and slowly pour the beaten eggs into the soup in a thin stream, stirring gently to create egg ribbons.
  • Season the soup with ground white pepper and salt to taste, stirring well.
  • Once heated through and combined, remove the soup from heat and garnish with finely chopped green onions.

Notes

Adjust the seasoning according to your taste.
Keyword chicken, corn, easy, soup