Chinese Chicken Corn Soup Recipe

There’s something incredibly comforting about a warm bowl of chicken soup, and this Chinese Chicken Corn Soup Recipe is no exception. It’s a delightful blend of creamy sweetness from the corn and savory richness from the chicken broth that just wraps you up in a cozy hug. I love making this whenever I want something soothing but with a bit of an Asian twist, especially on chilly evenings or when I need a little pick-me-up after a long day.

What makes this Chinese Chicken Corn Soup Recipe really special is how easy it comes together with just a handful of ingredients, many of which you probably already have in your kitchen. Plus, the subtle kick of ginger and garlic, along with the silky texture created by the cornstarch, takes the soup to another level. Honestly, once you try this, it’s going to be one of those go-to recipes you fall back on time and time again.

Ingredients You’ll Need

The ingredients in this soup work so well because they balance each other perfectly—creamy corn meets savory chicken broth, with just the right hint of aromatics and umami flavors. When shopping, try to pick fresh ginger and scallions to maximize the flavor punch.

• Chicken or vegetable broth/stock: Use a good-quality broth for that deep, comforting base. Homemade or store-bought both work.
• Creamed corn: This adds the creamy sweetness that defines the soup’s character, so don’t swap it out for whole kernel corn unless you want a chunkier texture.
• Soy sauce: Light or all-purpose soy sauce adds a gentle saltiness and classic Chinese flavor.
• Chinese cooking wine (or Mirin/Dry Sherry): Optional, but I find it adds a subtle depth and aromatic warmth.
• Ginger: Freshly minced ginger gives that signature gentle spice and freshness I love in this soup.
• Garlic: Just a clove, finely chopped or minced, to round out the base flavors.
• Cornflour (cornstarch): This helps thicken the soup, giving it a luscious, velvety texture—mixed with cold water to avoid lumps.
• Egg: Whisked and added at the end to create beautiful silky ribbons throughout the soup.
• Shredded cooked chicken: Leftover roast chicken works perfectly here; it’s the star protein.
• Salt and white pepper: Season to taste, white pepper is classic here for a subtle heat that black pepper can’t replicate.
• Sliced scallions/shallots (optional): Adds freshness and a mild oniony crunch at the end.

Variations

I like to make this recipe my own depending on what I have lying around or who I’m cooking for. It’s so flexible that you can tweak it to match your mood or dietary needs without losing the soul of the soup.

• Vegetarian variation: Swap the chicken broth for a rich vegetable stock and omit the chicken. Add extra mushrooms or tofu for protein—it’s still comforting and cozy!
• Add some heat: If you like a little spice, a dash of chili oil or a pinch of crushed red pepper flakes kicked up the flavor nicely for me on a cold, rainy day.
• Use fresh corn: In summer, I sometimes swap creamed corn for fresh corn blended into a puree with a bit of water—gives the soup a naturally sweet, fresh flavor.
• Make it heartier: Toss in some cooked rice or noodles if you want to turn the soup into a more filling meal—perfect for lunch or light dinner.

How to Make Chinese Chicken Corn Soup Recipe

Step 1: Build Your Flavorful Broth Base

Start by warming your chicken or vegetable broth in a pot over medium heat. Add the creamed corn, soy sauce, and Chinese cooking wine. Stir everything together gently and bring the mixture just to a simmer. This blending stage is key because it allows the broth to soak up the creamy sweetness of the corn and the umami notes from the soy and wine.

Step 2: Aromatics Make the Difference

Next, toss in your minced ginger and garlic. Let them cook in the simmering soup for about 2-3 minutes. This step breathes life into the broth and adds that subtle warmth and fragrance that sets this soup apart. Watch closely so they don’t burn—just a gentle sizzle is perfect.

Step 3: Thicken and Perfect the Texture

Mix the cornflour with a little cold water to create a slurry, then slowly pour this into the simmering soup while stirring constantly. This thickens the soup beautifully without clumping. Keep stirring until the soup has the silky consistency you’re after—usually takes just a couple of minutes once added.

Step 4: Add the Protein and Egg Ribbons

Stir in the shredded cooked chicken and let it heat through for a few minutes. Then, slowly drizzle the whisked egg into the soup in a thin stream while stirring gently to create those delicate egg ribbons that give the soup such a lovely texture. It’s a little technique that always impresses guests but is so easy to do.

Step 5: Final Seasoning Touches

Season with salt and white pepper to taste. White pepper gives that classic “Chinese restaurant” vibe with its distinctive peppery warmth, so I highly recommend it over black pepper here. Finish by stirring in sliced scallions if you like that fresh crunch and color pop.

How to Serve Chinese Chicken Corn Soup Recipe

Garnishes

I’m a big fan of topping this soup with a few sliced scallions or shallots—it adds freshness and a nice bite. Sometimes, I like to sprinkle a few drops of toasted sesame oil or even a pinch of white pepper powder on top right before serving, which brings everything together beautifully.

Side Dishes

This Chinese Chicken Corn Soup Recipe pairs wonderfully with simple sides like steamed jasmine rice or veggie spring rolls for a light meal. For a heartier dinner, I sometimes add a side of stir-fried bok choy or garlic broccoli—it’s fresh and balances out the creamy soup nicely.

Creative Ways to Present

For special occasions, I like serving the soup in little ceramic bowls with a drizzle of chili oil artfully swirled on top. You can also float crunchy fried wonton strips or thin sliced mushrooms as a garnish to impress guests. It’s simple, but those small touches really elevate the experience.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the soup in an airtight container in the fridge for up to 3 days. I usually wait to add the egg and scallions when reheating to prevent the egg from overcooking and the scallions from wilting too much. This keeps the flavors and textures fresh.

Freezing

I’ve frozen this soup a couple of times without issues—just make sure it cools completely before freezing. Since the cornstarch thickens the base, it holds up well in the freezer. When thawed, you might want to add a bit of extra broth or water to loosen it up.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. Avoid boiling it once the egg is in, or it can get rubbery. Add fresh scallions after reheating to keep their flavor and crunch bright.

FAQs

Final Thoughts

This Chinese Chicken Corn Soup Recipe holds a special spot in my kitchen rotation because it’s easy, comforting, and just a little nostalgic. I hope when you make it, you’ll find it as heartwarming and satisfying as I do—perfect for both busy weeknights and slower weekends. Give it a try, and I’m confident you’ll soon be craving it as much as I do!

Print