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Chicken Corn Soup Recipe

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4.2 from 8 reviews

A comforting and easy-to-make Chicken Corn Soup featuring tender chicken pieces, sweetcorn kernels, and a silky egg ribbon in a flavorful chicken broth. This Chinese-inspired soup is perfect for a quick appetizer or light meal, combining savory umami notes with gentle seasoning and a hint of sesame oil.

  • Total Time: 13 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 5 oz boneless, skinless chicken (cut into tiny pieces)
  • 1 teaspoon light soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Soup

  • 1½ cups sweetcorn kernels (fresh, canned drained, or frozen)
  • 4 cups chicken stock (or vegetable stock)
  • 1 tablespoon cornstarch
  • 2 eggs (lightly beaten)
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground white pepper
  • Salt (to taste)
  • 1 stalk scallions (finely chopped)

Instructions

  1. Marinate Chicken: Cut the chicken into tiny pieces about the size of sweetcorn kernels. Place them in a bowl and add 1 teaspoon light soy sauce, 1 tablespoon cornstarch, and 1 tablespoon water. Mix well and let it sit to absorb the flavors and tenderize.
  2. Prepare Sweetcorn: Use fresh, canned (drained), or frozen sweetcorn kernels. Coarsely chop or pulse them briefly in a food processor or blender to create a mix where about half the kernels are mushy and the other half remain whole, which adds texture to the soup.
  3. Boil Stock and Add Corn: Bring the chicken stock to a rolling boil. Add the prepared sweetcorn and any juice. Allow the soup to return to a gentle boil, ensuring the sweetcorn is heated through.
  4. Add Chicken: Stir in the marinated chicken pieces quickly, swirling the soup to separate the pieces and cook the chicken evenly in the hot broth.
  5. Drizzle in Eggs and Thicken: Slowly drizzle the beaten eggs in a thin stream while gently stirring to create delicate egg ribbons. Prepare a slurry by mixing the remaining 1 tablespoon cornstarch with a little water and pour into the pot to thicken the soup slightly, stirring continuously.
  6. Season and Garnish: Season the soup with ground white pepper, salt to taste, and 1 teaspoon sesame oil. Turn off the heat, garnish with finely chopped scallions, and serve immediately for best flavor.

Notes

  • Use any boneless, skinless cut of chicken like breast or thigh according to preference.
  • Canned cream-style sweetcorn can be used instead of kernels to add creaminess but adjust thickening accordingly.
  • To achieve the best texture of sweetcorn, partially mash some kernels while leaving others whole.
  • Adjust salt and pepper to taste, as soy sauce adds some saltiness.
  • Serve hot as a starter or light main dish; great for warming up on chilly days.
  • Author: Monica
  • Prep Time: 7 minutes
  • Cook Time: 6 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Halal

Find it online: https://monicarecipes.com/chicken-corn-soup-recipe/