Chicken Corn Soup Recipe

Overview

This chicken corn soup is a comforting, savory soup with tender shredded chicken, sweet corn, ginger, and soft ribbons of egg. Cornstarch gives the broth a lightly glossy texture, while soy sauce and white pepper add depth without making the soup taste harsh or overly salty.

The recipe makes four generous servings and works best with cooked chicken, so it is a useful way to turn leftover roast or poached chicken into a complete meal. Add the egg slowly at the end and stir gently for fine strands rather than large curds.

Ingredients

• 1 tablespoon neutral cooking oil
• 2 garlic cloves, finely minced
• 1 tablespoon finely grated fresh ginger
• 4 cups low-sodium chicken stock
• 1 cup cooked sweet corn kernels, fresh or frozen
• 1 cup canned creamed corn
• 2 cups finely shredded cooked chicken, about 250 g
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar or mild white vinegar
• 1/4 teaspoon ground white pepper, plus more to taste
• 3 tablespoons cornstarch
• 1/4 cup cold water, for the cornstarch slurry
• 2 large eggs, lightly beaten
• 2 scallions, thinly sliced
• Salt, only if needed

How to make it

1. Prepare the aromatics and slurry. Mince the garlic, grate the ginger, shred the cooked chicken, and beat the eggs in a small bowl. In a separate cup, whisk the cornstarch with the cold water until completely smooth. Keep stirring the slurry just before adding it, because the starch settles quickly.

2. Soften the garlic and ginger. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the garlic and ginger and cook for 30 to 45 seconds, stirring constantly. They should smell fragrant but remain pale; reduce the heat if the garlic starts to brown.

3. Build the soup. Pour in the chicken stock, then add the sweet corn, creamed corn, shredded chicken, soy sauce, vinegar, and white pepper. Stir well and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the chicken is hot and the corn is tender. Do not let it boil vigorously, or the soup can foam and the chicken may become stringy.

4. Thicken the broth. Stir the cornstarch slurry again and slowly pour it into the simmering soup while stirring continuously. Continue stirring for 1 to 2 minutes. The soup is ready for the next step when it looks slightly glossy and coats the back of a spoon, but still flows easily. If it becomes too thick, loosen it with 2 to 4 tablespoons of hot stock or water.

5. Add the egg ribbons. Reduce the heat to low so the soup is barely simmering. Stir the soup in one direction to create a slow whirlpool, then pour in the beaten eggs in a thin, steady stream. Wait 5 to 10 seconds before stirring gently across the pot. The egg should form delicate ribbons. Avoid vigorous stirring, which breaks them into tiny flecks.

6. Finish and season. Turn off the heat and stir in most of the sliced scallions. Taste before adding salt, since both the stock and soy sauce vary in saltiness. Add a little more vinegar for brightness, white pepper for warmth, or soy sauce for savory depth. Serve hot with the remaining scallions on top.

Expert tips

• Using raw chicken: Simmer 300 g boneless, skinless chicken thighs in the stock for about 12 to 15 minutes, until the thickest piece reaches 74°C/165°F. Remove, shred, and return it to the pot before thickening. Chicken thighs stay more tender than breast meat.
• Frozen corn is fine: Add it straight from the freezer; it may need an extra minute or two to heat through. Drain canned whole-kernel corn well before using.
• For a smoother soup: Blend half of the whole-kernel corn with a few spoonfuls of stock before adding it. Keep the remaining kernels whole for texture.
• If the soup is too thin: Mix 1 teaspoon cornstarch with 1 tablespoon cold water, add it gradually, and simmer for 30 to 60 seconds. Never add dry cornstarch directly to the hot soup, as it will clump.
• If it is too thick: Stir in hot stock or water a few tablespoons at a time. Thickened soup firms up further as it cools.
• If the egg disappears: The soup was probably boiling too hard or the egg was added too quickly. Lower the heat and pour more slowly next time.
• Substitution: Use tamari instead of soy sauce for a similar flavor, or use finely chopped leftover turkey in place of the chicken. Avoid replacing the cornstarch with flour, which gives this soup a duller, heavier texture.

Serving and storage

Serve the soup immediately while the egg ribbons are soft and the broth is glossy. It is filling on its own, but you can serve it with crackers, toast, or steamed rice. Add chili oil or sliced fresh chili at the table if you want heat.

Cool leftovers promptly in a shallow container and refrigerate within 2 hours. Store covered for up to 3 days. Reheat gently in a saucepan until steaming hot throughout, stirring occasionally; avoid a hard boil because it can toughen the chicken and make the egg texture coarse. The soup may thicken in the refrigerator, so add a splash of stock or water while reheating. Do not repeatedly cool and reheat the same batch.

Frequently asked questions

Can I make chicken corn soup without creamed corn?

Yes. Replace the 1 cup of creamed corn with 1 cup of additional corn kernels, then blend about half of the kernels with 1/2 cup of stock before adding them. The soup will be less naturally thick, so add an extra 1/2 tablespoon of cornstarch if needed.

How do I keep the egg from turning into large clumps?

Keep the soup at a gentle simmer, stir it slowly in one direction, and pour the beaten egg in a thin stream. Pause for a few seconds, then stir gently to separate the ribbons.

Can I freeze chicken corn soup?

It is better refrigerated than frozen. Cornstarch-thickened broth can become slightly thin or uneven after thawing, and the egg ribbons may turn spongy. If you do freeze it, thaw it overnight in the refrigerator and reheat gently while stirring.

Why is my soup not thickening?

The slurry may not have been mixed thoroughly, or the soup may not have reached a gentle simmer after the cornstarch was added. Stir the slurry again and simmer the soup for 1 to 2 minutes. Add more slurry only in small amounts.