Chicken Corn Soup

5 from 5 votes

Simple ingredients, great taste, ready in minutes. Chinese chicken corn soup is the perfect fix when you crave something warm, filling, and comforting.

Prep Time8

Cook Time5

Total Time13

Course: Soup

Cuisine: Chinese

Servings:

Author: Wei Guo

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

US Customary - Metric

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.

Video

Notes

1. You may also use cooked chicken as substitute. Dice it then add to the soup at the end.

2. If using canned cream-style corn, which already contains starch, sugar, and salt, remember to adjust the seasoning in the recipe.

Nutrition