Chicken and Sweet Corn Soup is a cozy, comforting bowl that instantly transports you to your favorite Chinese restaurant, but with all the warmth and sincerity of homemade cooking. Brimming with tender chicken, creamy corn, fragrant ginger, and wisps of velvety egg, this soup is the perfect celebration of simple ingredients coming together for maximum flavor. Whether you’re warming up on a chilly evening or craving something nourishing any day of the week, this recipe delivers pure happiness in just 25 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredients for Chicken and Sweet Corn Soup are refreshingly simple, but each plays a big role in creating that signature silky texture and savory depth. From bright pops of sweet corn to aromatic ginger and a finishing touch of fresh green onions, every component is here for a reason.
- 2 cups cooked shredded chicken: Rotisserie chicken works perfectly for convenience and guarantees juicy, flavorful bites in every spoonful.
- 1 tablespoon vegetable oil: A neutral oil that provides the right base for sautéing aromatics without competing with the soup’s flavors.
- 1 clove garlic (minced): Just a touch of garlic gives the broth a fragrant backbone.
- 1 teaspoon grated fresh ginger: Fresh ginger brings a gentle warmth and signature aroma that is essential for this classic soup.
- 1 can (15 oz) creamed corn: Creamed corn gives the soup its creamy body and natural sweetness—don’t skip it!
- 1 cup sweet corn kernels (fresh or frozen): Extra whole kernels provide bursts of texture and even more natural sweetness.
- 4 cups chicken broth: A good-quality broth makes all the difference—opt for low-sodium if you want to control the seasoning.
- 2 teaspoons soy sauce: A splash of soy sauce deepens the overall savoriness and adds an extra layer of umami.
- 2 eggs (lightly beaten): Swirling in the eggs creates signature silky ribbons and lends gentle richness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry adds just the right amount of body to the soup—add more or less if you prefer a thicker or thinner texture.
- 2 green onions (sliced): Bright, fresh, and slightly pungent—these are the perfect garnish for both color and pop.
- Salt and white pepper to taste: White pepper gives a subtle heat and traditional flavor, but black pepper will work too in a pinch.
How to Make Chicken and Sweet Corn Soup
Step 1: Sauté Aromatics
Start by heating the vegetable oil in a medium pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until the kitchen fills with a gorgeous aroma. This first step is where big flavor begins, so give the aromatics just enough time to release their fragrance without browning.
Step 2: Add Corn and Broth
Next, stir in the creamed corn and sweet corn kernels, followed by the chicken broth. Give everything a good mix to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for 5 minutes. This step infuses the broth with the sweet, earthy flavor of the corn.
Step 3: Incorporate Chicken and Soy Sauce
Now, add the shredded chicken and soy sauce to the pot. Stir well so the chicken is evenly distributed. The chicken soaks up the flavors of the broth at this point, becoming deliciously tender and flavorful.
Step 4: Create the Egg Ribbons
Slowly drizzle the lightly beaten eggs into the soup while gently stirring in one direction. This motion creates those classic silky egg ribbons that are both beautiful and satisfying. Take your time here—pour the eggs in a thin stream for the best texture.
Step 5: Thicken and Season
Stir in the cornstarch slurry and cook for another 1 to 2 minutes, until the soup takes on a slightly thick, velvety consistency. Finally, taste and adjust with a little salt and white pepper, pouring in more seasoning to suit your personal preferences.
How to Serve Chicken and Sweet Corn Soup
Garnishes
A sprinkle of sliced green onions is both classic and essential for Chicken and Sweet Corn Soup. They add brightness and a gentle crunch right before serving, perfectly offsetting the warmsoup. For a little zing, you can also add a dash of white pepper or a drizzle of sesame oil for a nutty aroma. If you love spice, try a few drops of chili oil.
Side Dishes
Chicken and Sweet Corn Soup pairs beautifully with simple sides like steamed jasmine rice, scallion pancakes, or soft, pillowy bao buns. You could also serve it alongside a crisp Asian slaw or lightly sautéed greens for a well-rounded meal. The soup’s rich, savory profile makes it a lovely starter if you’re planning a multi-course dinner.
Creative Ways to Present
For a special touch, ladle the soup into pre-warmed bowls and top each with ultra-thin slivers of red chili or microgreens for added color. You can serve it in small cups as an amuse-bouche at a dinner party, or pour it into a thermos for an on-the-go, comforting lunch. Serve family-style in a large tureen for everyone to help themselves—there’s just something extra inviting about sharing from one big pot.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Sweet Corn Soup keeps well in the fridge, making it perfect for meal prep or quick weeknight dinners. Simply transfer the cooled soup to an airtight container and store in the refrigerator for up to 3 days. Give it a gentle stir before reheating to redistribute the ingredients.
Freezing
This soup is also freezer-friendly! Allow it to cool completely, then portion into airtight freezer-safe containers. Freeze for up to 2 months. One tip: eggs can sometimes change texture slightly after freezing, but the flavor and comfort remain spot-on.
Reheating
When ready to enjoy, thaw frozen soup overnight in the fridge if possible. Reheat gently on the stovetop over low to medium heat, stirring occasionally until it’s steaming hot. If the soup seems too thick after chilling or freezing, just add a splash of chicken broth or water to loosen it to your desired consistency.
FAQs
Can I use leftover turkey instead of chicken?
Absolutely! Leftover turkey works just as beautifully in Chicken and Sweet Corn Soup—just shred or chop it into bite-sized pieces before adding. You might notice a slightly different flavor profile, but the soup will still be rich, hearty, and super satisfying.
Is this recipe gluten-free?
Yes, this soup is gluten-free as long as you use a gluten-free soy sauce (or tamari). Always double-check your broth and other ingredients if you have severe sensitivities—most standard broths and corn products are safe, but it’s always best to confirm.
How can I make the soup smoother in texture?
For a silky-smooth Chicken and Sweet Corn Soup, blend about half the soup with an immersion blender before adding the chicken and eggs. This creates a luxurious base while still allowing for a few whole corn kernels and shreds of chicken for texture.
Can I use fresh corn instead of canned or frozen?
Certainly! Fresh sweet corn, sliced right from the cob, brings a natural crunch and even sweeter flavor. You’ll want to simmer it slightly longer—about 7 to 8 minutes—so it’s fully tender before finishing the soup.
What if I don’t have white pepper?
No problem at all! Black pepper can stand in for white pepper. The flavor will be a touch bolder, but the soup will still taste fantastic. If you want the most traditional taste, pick up some ground white pepper at your local store for your next batch.
Final Thoughts
Chicken and Sweet Corn Soup is one of those recipes you’ll come back to again and again, whether you’re feeding the family or looking for a soul-soothing solo meal. Give it a try and enjoy the comfort of a homemade classic—this bowl of goodness really is just as easy and delicious as it sounds!
