Chicken Corn Soup Recipe is quick, comforting, and full of flavor with tender chicken, sweet corn, soy sauce, and a finishing drizzle of sesame oil.
Author’s Notes
From Summer Corn to Soup Bowls
My dad made boiled, buttered corn on the cob almost every night in the summer. It was his favorite side dish, and we all loved it too. These days, I usually grill my corn, but there’s still something so nostalgic about boiled corn. And honestly, corn in general!
Anytime I can add corn to a recipe, I do–I absolutely love it! Over the years, I’ve shared a couple of different corn soups, and this corn chowder has been a favorite with many of you.
Today I’m sharing another corn soup, but this one is very different from the others. It has an Asian-inspired flair with soy sauce, sesame oil, ginger, and a whisked egg that thickens the broth and adds rich flavor.
Best part? It’s one of the quickest soups on my site. You can have it ready in 20 minutes or less; the perfect fast lunch if you ask me!
Chicken Corn Soup Recipe Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Chicken stock, creamed corn, frozen corn | Using both creamed and frozen corn gives body and sweetness without extra cream. |
| Soy sauce, toasted sesame oil | Add depth and a nutty finish; drizzle extra sesame oil on top before serving. |
| Ginger paste, garlic paste | Paste blends smoothly into the broth and makes things quick & easy! |
| Egg, cornstarch slurry | Whisk the egg in slowly for ribbons; the cornstarch thickens the soup slightly. |
| Shredded chicken, green onions, salt, pepper | Use rotisserie chicken for ease; green onions add freshness right before serving. |
How To Make Chicken Corn Soup Recipe
- Combine: Add stock, corn, soy sauce, ginger, garlic, and cornstarch to a pot.
- Cook soup: Bring to a boil, then reduce to medium and cook 5 minutes.
- Whisk in egg: Remove from heat, slowly drizzle in egg while stirring to form ribbons.
- Add chicken: Stir in shredded chicken, season with salt and pepper.
- Finish & serve: Top with green onions and sesame oil, then serve hot.
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Chicken Corn Soup Recipe
Equipment
Ingredients
- 2 cups chicken stock
- 1 14.75-ounce can cream-style sweet corn
- 3/4 cup frozen corn I like fire-roasted!
- 1-1/2 teaspoons soy sauce
- 1 teaspoon ginger paste
- 1-1/2 teaspoons garlic paste
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 1 large egg whisked with a fork in a separate bowl
- 1 cup shredded cooked chicken
- Salt and pepper to taste
- 1/4 cup thinly sliced green onions optional
- 1 teaspoon toasted sesame oil plus more as desired
Instructions
- Add chicken stock, creamed corn, frozen corn, soy sauce, ginger paste, garlic paste, and the cornstarch mixture to a saucepan over high heat.
- Bring to a boil, then reduce heat to medium. Stir occasionally and cook for 5-7 minutes, or until slightly thickened.
- Remove from heat, and slowly whisk in the egg so it forms thin ribbons throughout the soup.
- Stir in the chicken, taste and season with salt and pepper, and serve hot. Garnish with green onions and a drizzle of sesame oil.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What To Serve With Chicken Corn Soup Recipe:
- Fried Rice or Steamed Rice: A simple way to round out the meal.
- Asian Cucumber Salad: Light, fresh, and balances the warm, savory soup.
- Garlic Naan or Flatbread: Great for dipping and soaking up the broth.
- Stir-Fried Veggies: Quick and colorful mix of bok choy, broccoli, or snap peas.
- Chili-Garlic Noodles: Garlicky spicy noodles that go great on the side!
- Simple Salad: Mixed greens with a light dressing to keep it fresh.
