If you’re searching for a cozy, heartwarming soup that’s as comforting as your favorite blanket and as easy as pie, let me introduce you to Chicken and Sweet Corn Soup. This velvety Chinese-inspired classic is all about simple pleasures: tender chicken, luscious threads of egg, bursts of sweet corn, and a richly seasoned broth that brings it all together. It’s the kind of dish that turns a quick weeknight dinner into something special, and you’ll be amazed at how little effort it takes to bring delicious takeout vibes straight to your kitchen.
Ingredients You’ll Need
Chicken and Sweet Corn Soup shines thanks to its humble yet thoughtful mix of ingredients. Each one adds a distinct layer of flavor or texture, creating a soup that’s both nuanced and satisfying. Gather these pantry and fridge staples and watch how effortlessly they come together!
- Sesame oil: Brings deep, toasty undertones that set the foundation for the soup’s aroma.
- Onion (finely chopped): Introduces sweetness and a layer of savory depth.
- Garlic (minced): Adds a punch of flavor that infuses every spoonful.
- Fresh ginger (grated): Lends brightness and a bit of zing to the base.
- Chicken broth: The heart of the soup, giving it a rich, wholesome body.
- Creamed corn (1 can): Creates a velvety thickness and sweet flavor notes.
- Sweet corn kernels (fresh or frozen): Add delightful pops of texture and extra corn flavor.
- Soy sauce: Brings umami and subtle saltiness to balance the sweetness.
- Rice vinegar: Just a dash sharpens and lifts the overall flavor profile.
- Cornstarch mixed with water: Thickens the soup, making it luxuriously silky.
- Cooked shredded chicken: A great way to use up leftovers and the star protein of the dish!
- Eggs (lightly beaten): Swirled in at the end for those dreamy, delicate egg ribbons.
- Green onions (sliced): The freshest finish—sprinkle on top just before serving.
- Salt and white pepper to taste: Seasonings that let you tailor the soup exactly how you like.
How to Make Chicken and Sweet Corn Soup
Step 1: Sauté the Aromatics
Start by heating the sesame oil in a large pot over medium heat. Drop in the finely chopped onion, garlic, and freshly grated ginger. Sauté them together for 2 to 3 minutes, just until the onions are softened and everything smells irresistible. This step sets the tone for your Chicken and Sweet Corn Soup, so let those flavors mingle!
Step 2: Build the Broth
Pour in your chicken broth and bring the whole pot to a gentle simmer. Once simmering, stir in the creamed corn, sweet corn kernels, soy sauce, and rice vinegar. Let this combo bubble together for about 5 minutes—the sweet corn infuses beautifully, and the broth starts to take on that signature golden color.
Step 3: Thicken It Up
Give your cornstarch slurry a quick stir (combine the cornstarch with 2 tablespoons of water until smooth), then slowly stream it into your simmering soup while stirring. Over the next 2 minutes or so, the soup should start to look silkier and a bit thicker—exactly what you want for that comforting texture.
Step 4: Add the Chicken
Now add in the cooked, shredded chicken. Stir until it’s heated through, soaking up all those flavors from the broth. If you’re using leftover chicken or a store-bought rotisserie, this is a fantastic way to make dinner even faster.
Step 5: Swirl in the Eggs
This part is where the magic happens! As you stir the soup in a circular motion, slowly drizzle in the beaten eggs. Keep stirring gently; you’ll see delicate ribbons form throughout the soup—like the best egg drop soup, only heartier. Give it just another minute to set the eggs.
Step 6: Season and Serve
Finish up by seasoning with salt and white pepper, tasting as you go. Everyone’s palate is a little different! Ladle your Chicken and Sweet Corn Soup into bowls, sprinkle generously with sliced green onions, and serve it piping hot.
How to Serve Chicken and Sweet Corn Soup
Garnishes
A handful of fresh green onions does wonders for both color and flavor, but don’t stop there if you crave extra flair. A swirl of chili oil gives your Chicken and Sweet Corn Soup a gentle kick, while toasted sesame seeds or a dash of crispy garlic can add a delightful crunch. Let the bowl be your canvas!
Side Dishes
This soup is deeply comforting all on its own, but for a more complete meal, try pairing it with steamed jasmine rice, crispy vegetable spring rolls, or tender dumplings. A plate of sautéed greens, like bok choy or Chinese broccoli, rounds out the meal and holds true to its Chinese-inspired roots.
Creative Ways to Present
If you want to elevate a simple night in or impress at a dinner party, try serving Chicken and Sweet Corn Soup in small teacups or mugs as an appetizer. A family-style soup tureen in the center of the table invites everyone to help themselves. You can even top each bowl with fun extras like microgreens, a sprinkle of chili crisp, or shredded rotisserie chicken for some extra wow factor.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover Chicken and Sweet Corn Soup to airtight containers and pop them in the fridge. The flavors tend to deepen overnight, making for an even tastier lunch or dinner the next day. It will stay fresh for up to 3–4 days.
Freezing
This soup is a freezer hero! Pour portions of cooled Chicken and Sweet Corn Soup into freezer-safe containers or bags, making sure to leave a little space for expansion. It will keep beautifully for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Gently warm the soup on the stovetop over medium heat, stirring occasionally so the eggs don’t overcook. If the consistency has thickened too much after storing, just add a splash of broth or water until it’s silky again. Microwave reheating also works in a pinch for single servings—just stir halfway through to ensure even warmth.
FAQs
Can I make Chicken and Sweet Corn Soup without eggs?
Yes! The eggs create those lovely ribbons and add silkiness, but if you’re allergic or avoiding eggs, simply skip them. The soup will still be delicious and thick, especially with the cornstarch slurry for body.
Is there a vegetarian way to enjoy this soup?
Absolutely. Swap out chicken broth for high-quality vegetable broth, and substitute the shredded chicken with pressed tofu cubes or additional sweet corn kernels. The core flavors are just as comforting, and you can adjust seasonings to your liking.
How can I make the soup gluten-free?
Chicken and Sweet Corn Soup is naturally gluten-free when you use a gluten-free soy sauce (like tamari). Always double-check the ingredients to be sure—otherwise, no wheat products sneak their way into this recipe.
What’s the best type Soup
Any cooked, shredded chicken works. Rotisserie chicken is wonderfully convenient, but if you have leftover poached, roasted, or baked chicken, use it! Dark or white meat both have their own appeal, so trust your taste buds and what’s on hand.
Can I add extra vegetables?
Definitely! Try stirring in peas, diced carrots, sliced mushrooms, or even baby spinach. Just add these towards the end of cooking so they keep their beautiful color and structure.
Final Thoughts
If you’ve never ladled up a bowl of homemade Chicken and Sweet Corn Soup, I can’t recommend it enough. It’s soulful, quick to make, endlessly adaptable, and utterly satisfying—perfect for sharing with loved ones or treating yourself to something wonderfully warm. Give it a whirl and let it become a new favorite at your table!
Print
Chicken and Sweet Corn Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken and Sweet Corn Soup is a comforting and satisfying dish with a rich broth, tender chicken, sweet corn, and delicate egg ribbons. It’s a popular Chinese-inspired soup that is easy to make and perfect for a cozy meal.
Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 4 cups chicken broth
- 1 can (15 oz) creamed corn
- 1 cup sweet corn kernels (fresh or frozen)
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked shredded chicken
- 2 eggs, lightly beaten
- 2 green onions, sliced
- Salt and white pepper to taste
Instructions
- Heat sesame oil: In a large pot over medium heat, heat sesame oil. Add onion, garlic, and ginger, sauté for 2–3 minutes.
- Add broth and simmer: Pour in the chicken broth, bring to a simmer. Stir in creamed corn, sweet corn, soy sauce, and rice vinegar. Simmer for 5 minutes.
- Add cornstarch slurry: Slowly stir in the cornstarch mixture, cook for 2 minutes until slightly thickened.
- Finish the soup: Add shredded chicken, heat through. Gradually pour in beaten eggs in a circular motion to create ribbons. Cook for 1 minute. Season with salt and pepper.
- Garnish and serve: Garnish with green onions and serve hot.
Notes
- For a vegetarian version, use vegetable broth and tofu instead of chicken.
- Add chili oil or sesame chili crisp for extra flavor.
- This soup freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 270
- Sugar: 5g
- Sodium: 690mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg
