Chicken Corn Soup
Chinese-style chicken and corn soup — clear broth with shredded chicken, corn, egg ribbons. Restaurant favorite.
Prep Time
18 min
Cook Time
18 min
Servings
2
Calories
623 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Corn½ cup
- Cream¼ cup
- Onion½ medium
- Garlic1 ½ cloves
- Black Pepper¼ tsp
- Bay Leaves½
- Olive Oil1 tbsp
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Corn0.5 cup
- Cream0.25 cup
- Onion0.5 medium
- Garlic1.5 cloves
- Black Pepper0.25 tsp
- Bay Leaves0.5
- Olive Oil1 tbsp
- Salt0.5 tsp
Instructions
- 1
Bring 6 cups chicken stock to simmer. Add 1.5 cups corn kernels (fresh or frozen), 1 cup shredded cooked chicken, 1 grated carrot.
- 2
Cook 10 minutes.
- 3
Add 2 tablespoons soy sauce, 1 teaspoon white pepper, 1 teaspoon salt, 1 teaspoon sugar.
- 4
Make cornstarch slurry: 3 tablespoons cornstarch + 4 tablespoons cold water. Drizzle into simmering soup, stirring constantly until thickened.
- 5
Whisk 2 eggs. With soup at gentle simmer, drizzle eggs in thin stream while stirring slowly — creates egg ribbons.
- 6
Off heat. Stir in 1 teaspoon sesame oil, chopped scallions. Serve with optional chili-vinegar.
Watch how to make Chicken Corn Soup
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.Cornstarch slurry essential.
- 2.Stir slowly for ribbons.
- 3.White pepper, not black.
- 4.Sesame oil at end.
🔬 Why It Works
Chinese chicken corn soup succeeds with the signature cornstarch-thickened broth (clear but bodied), egg ribbons throughout, and the sweet corn + savory chicken combination.
Frequently Asked Questions
Best chicken?▾
Why white pepper?▾
Vegetarian?▾
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