Craving the comforting Chinese chicken and corn soup served at your favorite restaurant? This Chinese Chicken Corn Soup brings that familiar warmth to your kitchen in just 10 minutes. Creamed corn creates a naturally sweet, velvety base, while shredded cooked chicken, fresh ginger, garlic, and soy sauce build savory flavor. A whisked egg stirred into the hot soup forms delicate ribbons that give every spoonful its classic texture.
This quick recipe uses simple ingredients you may already have on hand: chicken or vegetable broth, a can of creamed corn, soy sauce, ginger, garlic, cornstarch, one egg, and a cup of cooked shredded chicken. Chinese cooking wine or dry sherry is optional, but it adds another layer of flavor. Because the chicken is already cooked, you can focus on bringing the broth together rather than spending time preparing meat from scratch.
Start by combining the broth, creamed corn, soy sauce, cooking wine if using, ginger, garlic, and cornstarch mixed with cold water in a saucepan. Bring the mixture to a boil, then reduce the heat and simmer for about five minutes, stirring occasionally until it thickens slightly. Turn off the heat and slowly whisk in the beaten egg to create fine ribbons throughout the soup. Add the cooked chicken, season with salt and white pepper, and finish with sliced scallions if desired.
A small balloon whisk is useful for slowly incorporating the egg and creating those delicate ribbons without leaving large clumps. Pour the beaten egg in a thin stream while gently stirring the hot soup for the best texture.
This Chinese chicken corn soup makes two servings, so it’s ideal for a quick lunch or a light dinner for two. For a vegetarian version, omit the chicken and use vegetable broth. Serve it alongside vegetable chow mein, Hainanese Chicken Rice, or your favorite Asian-inspired main dish like Szechuan Beef. With its creamy consistency, gentle ginger-garlic flavor, and short cooking time, this homemade soup is an easy way to satisfy a takeout craving without waiting for delivery.
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Chinese Chicken Corn Soup
- Total Time: :10
- Yield: 2 1x
Ingredients
- 2 cups chicken or vegetable broth/stock
- 1 can (16oz/420g) creamed corn
- 1 tsp soy sauce
- 1 tbsp Chinese cooking wine or dry sherry (optional)
- 1 tsp ginger, minced or finely chopped
- 1 garlic clove, minced or finely chopped
- 1 tsp cornflour / cornstarch, mixed with a splash of cold water
- 1 egg, whisked
- 1 cup shredded cooked chicken
- Salt and white pepper, to taste
- 3 tbsp sliced scallions / shallots (optional)
Instructions
- Place broth, creamed corn, soy sauce, Chinese cooking wine, ginger, garlic and cornflour / water mixture in a saucepan over high heat.
- Bring to boil, then turn down the heat to medium and stir occasionally. Cook for 5 minutes or until slightly thickened.
- Adjust seasoning with salt, turn off heat, and slowly whisk in the egg so it cooks in “ribbons” throughout the soup. This also thickens the soup.
- Add the chicken, season with white pepper, and serve, garnished with scallions.
- Prep Time: :05
- Cook Time: :05
- Category: Soup
- Method: Stove Top
- Cuisine: Asian