If there’s one comfort food that never fails to warm my heart and fill my kitchen with inviting aromas, it’s Chicken and Sweet Corn Soup. This Asian-inspired bowl brings together tender shredded chicken, sweet pops of corn, silky egg ribbons, and fragrant hints of ginger and garlic in a deeply flavorful broth. Whether you’re chasing away a chill or craving an easy weeknight meal, Chicken and Sweet Corn Soup always delivers a cozy, wholesome experience in every spoonful.
Ingredients You’ll Need
It’s truly amazing how a handful of everyday ingredients come together to create such rich, nuanced flavor in Chicken and Sweet Corn Soup. Each one plays a special role—adding body, savoriness, sweetness, or just the right finishing touch—so let me guide you through what you’ll need for the perfect pot.
- Cooked chicken breast (2 cups, shredded): The backbone of the soup, this brings lean protein, texture, and satisfying bite—leftover or rotisserie chicken works beautifully!
- Sesame oil or vegetable oil (1 tablespoon): Adds a subtle nutty depth or neutral base, setting the stage for aromatic sautéing.
- Small onion (finely chopped): Provides gentle sweetness and builds foundational flavor.
- Garlic cloves (2, minced): Brightens the broth with classic savory notes.
- Fresh ginger (1 teaspoon, grated): Lends zesty warmth that cuts through richness and pairs perfectly with chicken.
- Chicken broth (4 cups): The soul of the soup, giving it a savory, soothing backbone—use low-sodium if you like more control over saltiness.
- Canned or frozen sweet corn (1 ½ cups): Brings natural sweetness and those can’t-miss pops of juicy flavor.
- Soy sauce (1 tablespoon): Rounds out everything with a touch of umami and color.
- Cornstarch mixed with cold water (1 tablespoon + 2 tablespoons): This slurry gently thickens the soup for that classic, velvety consistency.
- Eggs (2, lightly beaten): As you stir them in, they create the signature silky egg ribbons you know and love.
- Green onions (2, sliced): For a pop of fresh flavor and vibrant color on top.
- Salt and white pepper, to taste: Balances and brightens every bite—white pepper adds lovely subtle heat.
How to Make Chicken and Sweet Corn Soup
Step 1: Sauté the Aromatics
Start by heating your oil in a large pot over medium heat. Toss in the chopped onion, and let it sauté for 2 to 3 minutes until it turns translucent and soft—this is where the magic begins! Next, stir in the garlic and freshly grated ginger, cooking for another minute. Get ready for your kitchen to smell incredible; these three ingredients lay down the foundation for your soup’s flavor.
Step 2: Add Broth, Chicken, and Corn
Pour in the chicken broth and bring to a gentle boil. Add the sweet corn and soy sauce, followed by the shredded chicken. Let everything mingle as it simmers together for about five minutes, allowing the savory and sweet notes to come together in harmony. This is where Chicken and Sweet Corn Soup starts looking like the real deal!
Step 3: Thicken the Soup
Whisk together your cornstarch and water until smooth to make a slurry. Slowly stir this into the bubbling soup. Let it simmer for another two minutes—don’t rush this part, as it’s key for that slightly thick, restaurant-style consistency.
Step 4: Create Egg Ribbons
With the soup swirling in a gentle circular motion, slowly drizzle in the lightly beaten eggs. The stirring action will transform them into those beautiful, feather-like ribbons, making your Chicken and Sweet Corn Soup visually stunning and texturally delightful.
Step 5: Season and Garnish
Give your soup a taste and add salt and white pepper to your liking. Take the pot off the heat, then finish things off with a generous scattering of sliced green onions. That final fresh touch turns each bowl into something truly crave-worthy!
How to Serve Chicken and Sweet Corn Soup
Garnishes
Your bowl of Chicken and Sweet Corn Soup isn’t complete without a sprinkle of fresh green onions. For extra flair and crunch, you could even pile on crispy fried shallots, a drizzle of chili oil, or a handful of crunchy wonton strips. These little finishing touches add bursts of flavor, color, and personality to each serving.
Side Dishes
Pair this soup with a side of fluffy steamed rice, which soaks up the broth perfectly. For crunch, crispy spring rolls or golden fried wontons make excellent companions. Even a simple Asian cucumber salad offers cool contrast to the soup’s warmth. Chicken and Sweet Corn Soup is hearty enough to enjoy on its own, but sides elevate it to a full meal.
Creative Ways to Present
Ladle your soup into small teacups or Chinese-style bowls for a charming appetizer. Feeling playful? Serve it in hollowed-out bread rolls for a cozy twist, or set up a “DIY topping bar” with green onions, chili oil, and sesame seeds so guests can customize their bowls. Presentation makes the Chicken and Sweet Corn Soup experience even more memorable!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Chicken and Sweet Corn Soup, simply let it cool to room temperature, then transfer it to airtight containers. It will keep fresh in the refrigerator for up to three days. The flavors actually get even better after a night’s rest, making leftovers a real treat.
Freezing
Freezing is a great option if you like to meal-prep. Pour cooled soup into freezer-safe containers, leaving a little space for expansion. For the best texture, freeze before adding the egg ribbons if possible, then add fresh eggs when reheating. The soup will keep well in the freezer for up to two months.
Reheating
For best results, reheat Chicken and Sweet Corn Soup gently on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the fridge first. Give it a taste and adjust seasoning as needed—you can freshen things up with extra green onions or a splash of soy sauce just before serving.
FAQs
Can I use rotisserie chicken in Chicken and Sweet Corn Soup?
Absolutely! Rotisserie chicken is a fantastic shortcut. Just shred it and add it as you would any cooked chicken—it’s especially handy when you want dinner on the table fast and still have that comforting homemade feel.
Is there a dairy-free option for this soup?
Yes, Chicken and Sweet Corn Soup is naturally dairy-free. If you want a creamier version and can’t use dairy, simply add a splash of coconut milk or a bit of cream-style corn. It brings richness without any butter or cream.
Can I use homemade stock instead of store-bought broth?
Homemade chicken stock is a wonderful way to boost flavor and tailor the salt level to your taste. Use the same quantity, and the results will be even more special, with a richer, deeper chicken flavor throughout the soup.
What’s the best way to make this soup gluten-free?
Use a gluten-free soy sauce (often labeled as tamari) and confirm that your cornstarch is gluten-free. With those small swaps, Chicken and Sweet Corn Soup becomes an excellent gluten-free comfort food option.
Can I add extra vegetables to the soup?
Definitely! Feel free to toss in diced carrots, peas, or even baby spinach during the simmering step. Just take care not to overwhelm the delicate flavors—this soup is wonderfully adaptable to your tastes and what you have on hand.
Final Thoughts
If you’re looking for a dish that delivers comfort, speed, and plenty of flavor, you truly can’t go wrong with Chicken and Sweet Corn Soup. It’s easy, satisfying, and always a hit at the table. Give it a try this week and let every comforting spoonful bring a smile to your face!
Print
Chicken and Sweet Corn Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a comforting bowl of Chicken and Sweet Corn Soup with this easy-to-follow recipe. This Asian-inspired soup is packed with shredded chicken, sweet corn, and a flavorful broth, topped with delicate egg ribbons.
Ingredients
For the Soup:
- 2 cups cooked chicken breast (shredded)
- 1 tablespoon sesame oil or vegetable oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 teaspoon fresh ginger (grated)
- 4 cups chicken broth
- 1 ½ cups canned or frozen sweet corn
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 eggs (lightly beaten)
- 2 green onions (sliced)
- Salt and white pepper to taste
Instructions
- Heat the oil: In a large pot, heat oil over medium heat.
- Cook onion: Add chopped onion, cook until softened.
- Add aromatics: Stir in garlic and ginger, cook until fragrant.
- Add broth and corn: Pour in chicken broth, add sweet corn and soy sauce.
- Simmer: Add chicken, simmer for 5 minutes.
- Thicken soup: Slowly stir in cornstarch slurry, simmer until thickened.
- Add eggs: Drizzle beaten eggs into soup while stirring.
- Season and serve: Season with salt, pepper, garnish with green onions.
Notes
- For a creamier version, add cream-style corn or coconut milk.
- Use rotisserie chicken for a quick shortcut.
- Pairs well with wonton strips or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 23g
- Cholesterol: 110mg
