Simple ingredients, great taste, ready in minutes. Chinese chicken corn soup is the perfect fix when you crave something warm, filling, and comforting.
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Pin ItRecipe Highlights
- Uses only simple, everyday ingredients you’re familiar with
- Quick and easy to make and perfect for beginner cooks
- Versatile: serve as a light starter or a filling main
About the dish
Today’s recipe, Chicken Corn Soup (Jī Róng Sù Mǐ Gēng/鸡茸粟米羹), is a Cantonese classic often found in overseas Chinese restaurants, especially takeout joints. Among Chinese soups, it stands out for being more substantial than Egg Drop Soup yet much quicker to prepare than Hot and Sour Soup.
This comforting dish is made with finely chopped chicken, partially mashed sweetcorn, delicate egg ribbons, and a lightly seasoned semi-thick broth. I love its balance of sweet and savory flavors, along with a gentle creaminess that is uncommon in Chinese soups, which are usually clear.
After many rounds of testing, I’m excited to share a homemade version that won my family over instantly. It has since become a regular request at our table, and I hope it brings the same joy to yours.
Ingredients
Here is a list of simple ingredients you need for this recipe:
- Sweetcorn kernels. They can be freshly cut from cobs, drained from cans, or frozen.
- Chicken. Use any cut as long as it is skinless and boneless.
- Eggs. Optional, but they add extra taste and protein.
- Stock. I usually use chicken stock, but vegetable stock work well too.
- Cornstarch. it’s used to tenderize the chicken and to thicken the soup.
- Light soy sauce
- White pepper
- Sesame oil
- Scallions
Note: See recipe card at the end of the post for quantities.
Substitues & Variations
🌟 Corn choices
For this recipe I used fresh corn kernels, which are easy to find in supermarkets and have a bright, fresh taste. Another common option is canned cream-style corn, often used in Chinese chicken corn soup. It consists of crushed kernels in a thick base, giving the soup a richer, creamier texture. Since it already contains starch, sugar, and salt, remember to adjust the seasoning if you choose this version.
🌟 Chicken choices
Raw chicken breast is my go to choice for this recipe. But if you have cooked chicken on hand, you can simply swap it in and skip the marinating step. I often do this with leftovers from Roast Five-Spice Chicken or Smoked Chicken, and it works beautifully.
How it’s made
Step 1: Marinate the chicken
Slice the chicken into thin strips, then cut them crosswise into small cubes, matching the size of sweetcorn kernels. Mix the chicken pieces with light soy sauce, cornstarch, and a little water until well combined. This enhances its tenderness after cooking.
🌟 NOTE: If you find cutting raw chicken difficult, freeze it briefly until it becomes semi-solid. This makes dicing much easier.
Step 2: Prepare the corn
For Chinese chicken corn soup, the way you prepare the corn makes a big difference in both texture and flavor. Whether you use fresh, canned, or frozen kernels, chop them coarsely or give them a quick pulse in the food processor or blender to create the classic creamy body of the soup. This step breaks some of the kernels down so their starch and juice enrich the broth, while leaving others whole for pleasant bites and bursts of sweetness.
Step 3: Cook the coup
Heat the stock in a saucepan until it starts rolling, then add the chopped sweetcorn. When the soup comes back to a gentle simmer, add the marinated chicken and stir right away to keep the pieces from clumping.
Next, pour the beaten egg slowly, letting it set as it falls. Make a slurry with cornstarch and a little water, then stir it into the soup to give it a silky thickness.
🌟 NOTE: The chicken pieces cook through very quickly. Be careful not to overcook the soup so the chicken stays tender.
Step 4: Season and garnish
Season the soup lightly with white pepper and sesame oil. Depending on the saltiness of your chicken stock, adjust the salt quantity you need to balance the natural sweet taste of the soup. Finally, sprinkle finely chopped scallions, or cilantro, to garnish before serving.
Other warming soups
Looking for more soup ideas? Check out these popular recipes on my blog:
📋 Recipe card
Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Chicken Corn Soup
Video
Ingredients
- 5 oz chicken, any boneless, skinless cuts (see note 1)
- 1 teaspoon light soy sauce
- 2 tablespoon cornstarch, divided
- 1½ cup sweetcorn kernels, or a can of cream-style sweetcorn (see note 2)
- 4 cups chicken stock, or vegetable stock
- 2 eggs, lightly beaten
- 1 teaspoon sesame oil
- ¼ teaspoon ground white pepper
- Salt, to taste
- 1 stalk scallions, finely chopped
Instructions
- Cut the chicken into tiny pieces, about the size of sweetcorn kernels. Place them in a bowl and add light soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Mix well and set aside.
- Prepare the sweetcorn. You can use fresh kernels cut from the cob, canned kernels (drained), or frozen ones. Coarsely chop them, or pulse briefly in a food processor or blender until about half the kernels are mushy while the rest remain whole (see note 2 if using canned cream-style sweetcorn).
- Bring the stock to a full boil, then add the sweetcorn along with any juice. Once the soup returns to a gentle boil, stir in the marinated chicken, swirling immediately to separate the pieces.
- Slowly drizzle in the beaten egg in a thin stream. Mix the remaining 1 tablespoon cornstarch with a little water to make a slurry, then pour it into the pot to thicken the soup.
- Finally, season with white pepper, salt, and sesame oil. Turn off the heat and garnish with chopped scallions before serving.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi I love this soup so nice and quick and easy to make i also substitute the chicken with sea food extender to be like a crab and corn soup thank you for the recipe
Thank you Stephen for sharing your own twists. That sounds delicious!
Finally found the soup, this is the taste I know. Thank you!
That’s wonderful to hear!
just like the chinese shop down the road but better. Delicious- use chicken thighs and made in my thermomix T31
Thank you for trying the recipe and sharing your own twists.
Can you use pasta in this recipe please
If you want to add pasta to this dish, you can cook the pasta separately then add to the soup, with a little extra seasoning as needed.
Delicious corn soup with easy to follow instructions. Thank you
That’s wonderful to hear, Norman!
How long will this stay good in the fridge to reheat?
I suggest you consume it within 2 days. Enjoy!