The best hearty, quick and easy Chinese chicken and corn soup you can make at home — ready in about 30 minutes on the stovetop with simple pantry ingredients. This comforting sweet corn soup is loaded with shredded chicken and tender corn kernels, and it’s perfect for cold nights or when you need a warm, soothing meal.
This recipe is similar in spirit to classic egg drop soup and one-pot chicken noodle soup, but with the sweet, creamy corn flavor that makes it a favorite in many households. It’s simple to prepare in a single pot and delivers restaurant-style comfort without the fuss.
How to make Chinese chicken corn soup recipe?
- Add ingredients to a large pot – Pour in the chicken broth and add shredded chicken, spices, Sriracha (if using), soy sauce, sliced carrots, corn, creamed corn and a portion of the green onions. Bring everything to a boil over medium-high heat.
- Lower the heat – Reduce to medium, then simmer until the carrots are tender, about 8–10 minutes.
- Starch slurry – Whisk cornstarch with cold water and stir it into the simmering soup; the broth will begin to thicken quickly.
- Create egg ribbons – Slowly pour in the beaten eggs while stirring gently to form delicate egg ribbons.
- Finish and serve – Stir in the remaining green onions and a touch of sesame oil, then serve immediately while hot.
What sides to serve with chicken and corn soup?
This soup works well as a light main course or as a starter before a larger Asian-style meal. It pairs nicely with many popular Chinese-style main dishes, and it’s also delicious with simple sides like a green salad or a refreshing cucumber salad.
Serve the soup alongside items such as:
- Crockpot-style chicken entrees
- Beef and broccoli
- Chicken and broccoli
- Cashew chicken or other stir-fried mains
For appetizers, a small platter of spring rolls, dumplings, potstickers or steamed buns complements the soup beautifully. Keep sides light when using the soup as a starter so everyone still has room for the main course.
Variations
Chicken corn noodle soup – Stir in cooked egg noodles or ramen for a heartier, more filling bowl.
Creamier version – Add a splash of heavy cream or coconut milk for a richer, silkier texture.
Extra vegetables – Add celery, potatoes, onions, mushrooms or a bag of mixed frozen vegetables to boost nutrition and bulk up the soup.
With dumplings – Small, tender dumplings make the soup more substantial and add a pleasant chew.
Vegetarian option – Replace chicken with firm tofu and use vegetable broth instead of chicken broth.
Garnishes – Top bowls with additional sliced green onions, a drizzle of sesame oil, crispy wonton strips, or a little Sriracha and soy sauce to taste.
Tips and Techniques
To thin the soup: Add more broth or water until you reach the desired consistency.
To thicken the soup: Use a cornstarch slurry and cook uncovered a few minutes so excess liquid evaporates. The creamed corn and eggs also contribute to a thicker, smoother texture. Note that many traditional Chinese soups are thinner than American-style soups.
Mix cornstarch into cold water first: Always dissolve cornstarch in cold water before adding it to hot liquid to avoid lumps and keep the broth smooth.
Use shredded rotisserie chicken: For speed, pre-cooked rotisserie chicken works excellently and saves time.
Creamed corn substitute: Blend a cup of frozen corn briefly for a partially smooth purée to mimic creamed corn and help thicken the soup naturally.
Make perfect egg ribbons: Whisk the eggs thoroughly before adding and pour them slowly while stirring gently to produce long, silky ribbons rather than tiny wisps.
Cook in a nonstick pot: This minimizes sticking and scorching as the soup thickens.
Use low-sodium broth: Starting with low-sodium stock lets you control the final saltiness; adjust seasoning at the end.
Sesame oil is optional but recommended: A small splash at the end adds a distinctive, toasty aroma and depth of flavor.
Scale easily: This recipe doubles or halves well—simply adjust all ingredients proportionally.
Recipe
One Pot Chicken Corn Soup
Ingredients
- 7 cups chicken broth (low sodium)
- 2 1/2 cups shredded chicken (rotisserie chicken works well)
- 1–2 tsp garlic powder
- 1–2 tsp ginger powder
- Salt, to taste
- Pepper, to taste
- 1 tbsp Sriracha (optional)
- 1 tbsp soy sauce
- 1 cup sliced carrots
- 1 can (15 oz) corn (or use frozen corn)
- 1 can (15 oz) creamed corn
- 5 tbsp thinly sliced green onions (scallions), divided
- 1/4 cup cornstarch mixed with 1/4 cup cold water
- 5 large eggs, beaten
- 1 tsp sesame oil
Instructions
- In a large nonstick pot, combine the chicken broth, shredded chicken, garlic powder, ginger powder, salt, pepper, Sriracha (if using), soy sauce, sliced carrots, corn, creamed corn and 2 tablespoons of the green onions. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for 8–10 minutes, or until the carrots are tender.
- Stir in the dissolved cornstarch slurry. The soup will thicken almost immediately; simmer for a minute to allow the starch to cook.
- Slowly pour in the beaten eggs while stirring gently in one direction to form egg ribbons.
- Remove from heat. Stir in the remaining 3 tablespoons of green onions and the sesame oil.
- Serve hot right away.
Notes
- See the Tips and Techniques section above for guidance on adjusting thickness, substitutions and variations.
- Leftovers can be refrigerated in a sealed container for up to 2 days and reheated gently. The texture may thicken after chilling; thin with a splash of broth when reheating if needed.
Nutrition
Nutritional information is an estimate calculated by an automated tool and may not be exact.
Happy cooking everyone!