Delicious and Easy Chicken and Sweet Corn Soup Recipe

Chicken and Sweet Corn Soup is a warm, comforting dish that has been a favorite in many households and Chinese restaurants. With its creamy texture, delicate flavors, and nourishing ingredients, this soup is perfect for chilly evenings, light lunches, or even as a starter for a hearty meal. Made with shredded chicken, sweet corn, eggs, and simple seasonings, it is both nutritious and satisfying. The best part? It comes together quickly, making it an excellent option for a busy day.

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Whether you’re looking for a homemade alternative to your favorite takeout soup or just want to explore a simple yet delicious recipe, this guide will take you through all the steps to prepare the perfect Chicken and Sweet Corn Soup.

Nutrition Information (Per Serving)

• Calories: 210 kcal
• Protein: 20g
• Carbohydrates: 22g
• Fats: 5g
• Fiber: 2g
• Sodium: 750mg

Recipe Details

• Prep Time: 10 minutes
• Active Time: 20 minutes
• Resting Time: 5 minutes
• Total Time: 35 minutes
• Cuisine: Chinese, Asian
• Course: Soup, Appetizer
• Servings: 4

Equipment Needed

• Large pot
• Whisk
• Ladle
• Small bowl
• Knife
• Cutting board

Ingredients

• 2 cups chicken broth
• 1 cup water
• 1 cup cooked shredded chicken (rotisserie or boiled chicken breast)
• 1 can (14 oz) sweet corn kernels (drained)
• 1/2 cup creamed corn (optional, for a thicker texture)
• 1 egg (lightly beaten)
• 1 tbsp cornstarch (mixed with 2 tbsp water to create a slurry)
• 1/2 tsp salt (or to taste)
• 1/2 tsp white pepper
• 1/2 tsp ginger (grated or minced)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp chopped green onions (for garnish)

Instructions

Step 1: Prepare the Base

1. In a large pot, heat the chicken broth and water over medium heat until it starts to simmer.
2. Add the shredded chicken, sweet corn, and creamed corn (if using) into the pot.
3. Stir in the salt, white pepper, ginger, and soy sauce for flavor.
4. Let the soup simmer for about 5-7 minutes, allowing the flavors to blend.

Step 2: Thicken the Soup

5. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
6. Slowly pour the slurry into the soup while stirring continuously to avoid lumps.
7. Allow the soup to cook for another 2-3 minutes until it thickens.

Step 3: Add the Egg

8. Slowly drizzle the beaten egg into the soup while stirring gently with a whisk or fork to create egg ribbons.
9. Stir in the sesame oil for a hint of fragrance and additional flavor.

Step 4: Serve and Garnish

10. Taste the soup and adjust seasoning if necessary.
11. Ladle into bowls and garnish with freshly chopped green onions.
12. Serve hot and enjoy!

Tips for the Best Chicken and Sweet Corn Soup

• Use homemade chicken broth for a richer taste.
• Rotisserie chicken is a great shortcut to save time and enhance the flavor.
• For a spicier kick, add a dash of chili flakes or a teaspoon of sriracha sauce.
• For extra nutrition, toss in some diced carrots or peas.
• To make it vegetarian, replace chicken with tofu and use vegetable broth instead.

Variations of Chicken and Sweet Corn Soup

• Spicy Chicken and Sweet Corn Soup: Add chopped red chilies or a teaspoon of chili oil.
• Creamy Version: Increase the creamed corn portion and add a splash of heavy cream.
• Healthy Version: Use lean chicken breast and reduce the sodium content.

Conclusion

This Chicken and Sweet Corn Soup Recipe is a simple yet delicious dish that brings warmth and comfort to any meal. Whether you’re cooking for yourself, your family, or friends, this easy-to-follow recipe ensures a delightful and satisfying experience. Give it a try today and enjoy a restaurant-style soup right at home!

Would you like more variations or serving suggestions for this recipe? Let me know how I can help!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.