Chicken and Sweet Corn Soup Recipe
If you are craving a bowl of warmth, comfort, and sheer deliciousness all in one, this Chicken and Sweet Corn Soup Recipe is absolutely the answer. Combining tender shredded chicken with the natural sweetness of corn and a velvety broth enriched by eggs and cornstarch, this soup is like a gentle hug for your taste buds. The flavors are both simple and satisfying, perfect for a cozy dinner or when you need a quick yet nourishing meal. Once you try this Chicken and Sweet Corn Soup Recipe, it is bound to become a staple in your kitchen repertoire.
Ingredients You’ll Need
This recipe comes together beautifully with a handful of straightforward and essential ingredients, each bringing something unique to the table. From the aromatic garlic and ginger boosting flavor complexity, to the creamy texture lent by creamed corn, every ingredient has its well-deserved moment to shine.
- Sesame oil or neutral oil: Use sesame oil for a slightly nutty aroma or neutral oil if you prefer a subtler base for your sautéed aromatics.
- Small onion (finely chopped): Provides sweetness and depth to the soup’s base flavor.
- Garlic (minced): Adds warmth and pungency, essential in Chinese-inspired soups.
- Fresh ginger (grated): Brings a lively brightness and a bit of zing that balances the sweetness.
- Chicken broth: The soul of the soup, giving it a rich, savory body.
- Cooked chicken (shredded): Tender protein that complements the sweet corn perfectly.
- Creamed corn: Adds a luscious creaminess and sweetness that helps thicken the broth naturally.
- Sweet corn kernels: Fresh, frozen, or canned – they provide bursts of juicy sweetness and texture.
- Soy sauce: Balances sweetness with umami and adds color.
- Cornstarch mixed with water: This slurry thickens the soup to a satiny finish.
- Eggs (lightly beaten): When drizzled in, they create silk-like ribbons for a luxurious mouthfeel.
- White pepper (optional): A gentle heat that enhances but never overpowers.
- Green onions (sliced): Fresh and crisp, perfect for topping and adding a pop of color.
- Salt to taste: To perfectly balance the flavors.
How to Make Chicken and Sweet Corn Soup Recipe
Step 1: Sauté Aromatics
Begin by warming the sesame oil in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, and grated ginger. Let them cook gently for 2 to 3 minutes until everything softens and your kitchen is filled with mouthwatering fragrance. This step is all about creating a flavorful foundation for your soup, so don’t rush it.
Step 2: Build the Broth
Next, pour in the chicken broth and bring it to a rolling boil. This rich, savory liquid will carry all the flavors together beautifully. Once bubbling, stir in the shredded chicken, creamed corn, sweet corn kernels, and soy sauce. Let the mixture simmer for about 5 minutes so the ingredients meld, allowing the sweetness of the corn and the savory chicken to infuse the broth deeply.
Step 3: Thicken the Soup
It’s time for a little magic with the cornstarch slurry. Stir the cornstarch and water mixture into the soup slowly, letting it cook for another 2 minutes. You’ll see the broth transform into a smooth, slightly thickened consistency — perfect for coating your spoon and delivering comforting warmth in every bite.
Step 4: Add the Silky Egg Ribbons
Lower the heat to prevent rapid bubbling. Slowly drizzle in the beaten eggs while stirring the soup with a circular motion. The eggs will cook immediately into delicate ribbons, giving the soup that signature silky texture that feels so special. Season with white pepper if you like, and add salt to taste to tie all the flavors together.
Step 5: Final Touches
Turn off the heat, and sprinkle sliced green onions over the soup for a fresh, crunchy contrast. Your Chicken and Sweet Corn Soup Recipe is now ready to serve piping hot, offering a bowl full of comforting goodness.
How to Serve Chicken and Sweet Corn Soup Recipe
Garnishes
Simple garnishes make a big difference with this soup. The sliced green onions give a fresh bite and vibrant color, while a drizzle of toasted sesame oil on top adds an extra layer of warmth and richness. If you want a little spice, a few dashes of chili oil or fresh cracked white pepper can elevate the experience beautifully.
Side Dishes
Chicken and Sweet Corn Soup pairs wonderfully with light, complementary side dishes. Think steamed jasmine rice or brown rice to soak up the broth, or perhaps a crisp cucumber salad to add a cooling crunch. For something heartier, spring rolls or steamed dumplings make a fantastic match, turning your meal into a delicious spread.
Creative Ways to Present
Serve the soup in beautiful, wide bowls to showcase its inviting golden color and silky smooth texture. Adding a floating swirl of egg ribbons or a sprinkle of finely chopped herbs adds charm and makes your soup look as delightful as it tastes. For gatherings, individual ramekins with green onion garnish let each guest feel special.
Make Ahead and Storage
Storing Leftovers
This Chicken and Sweet Corn Soup Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve its delicate flavors and textures. Give it a gentle stir before reheating to reunite the beautiful egg ribbons and corn kernels evenly.
Freezing
If you want to freeze the soup, be aware that the texture of the eggs and corn slightly changes once thawed. Freeze in portion-sized containers to make thawing convenient, and consume within 1 month for the best taste. Thaw overnight in the fridge for optimal results.
Reheating
When reheating, do so gently over low heat to prevent the soup from separating. Stir frequently until warmed through. You can add a splash of chicken broth or water if the soup has become too thick. Avoid boiling to keep the delicate textures intact.
FAQs
Can I use chicken breast instead of cooked shredded chicken?
Absolutely! You can poach or bake chicken breast and shred it yourself. Just add it during the simmering stage to allow the flavors to meld beautifully.
Is there a vegetarian version of this Chicken and Sweet Corn Soup Recipe?
Yes! Substitute the chicken broth with vegetable broth and omit the chicken. You can add firm tofu cubes for protein, which works wonderfully in this soup.
Can I use canned corn only instead of fresh or frozen?
Definitely. Using canned creamed corn along with canned corn kernels works well and makes the recipe even quicker while maintaining that sweet, creamy flavor.
How can I make the soup spicier?
Add chili oil, freshly chopped chili peppers, or a pinch of cayenne pepper when serving. These options let you control the heat level without overwhelming the soup’s delicate flavors.
What is the purpose of the cornstarch slurry?
The cornstarch slurry lightly thickens the broth, giving the soup its signature smooth and silky texture without being heavy, making every spoonful feel luxurious.
Final Thoughts
This Chicken and Sweet Corn Soup Recipe is one of those jewel recipes you’ll find yourself coming back to again and again. It’s quick, approachable, and incredibly satisfying — with a perfect balance of sweet, savory, and silky textures that warm your soul. Whether you’re feeding your family or craving a little culinary comfort, this soup never fails to deliver. Give it a try, and soon you’ll understand why it’s a beloved classic in so many kitchens.
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Chicken and Sweet Corn Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chicken and Sweet Corn Soup is a warm, comforting dish featuring tender shredded chicken, sweet corn, and a smooth, savory broth thickened with egg and cornstarch. This easy-to-make Chinese-inspired soup is perfect for chilly evenings or quick weeknight meals, offering a silky texture and rich flavor that the whole family will love.
Ingredients
Main Ingredients
- 1 tablespoon sesame oil or neutral oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 4 cups chicken broth
- 1 cup cooked chicken (shredded)
- 1 can (15 oz) creamed corn
- 1/2 cup sweet corn kernels (fresh, frozen, or canned)
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 eggs (lightly beaten)
- 1/4 teaspoon white pepper (optional)
- 2 green onions (sliced)
- Salt to taste
Instructions
- Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté for 2 to 3 minutes until the mixture softens and becomes fragrant, which forms the flavor base of the soup.
- Add Broth and Main Ingredients: Pour in the chicken broth and bring it to a boil. Once boiling, stir in the shredded cooked chicken, creamed corn, sweet corn kernels, and soy sauce. Reduce heat and let it simmer for 5 minutes to meld the flavors.
- Thicken the Soup: Stir the cornstarch slurry (cornstarch mixed with water) into the simmering soup. Continue cooking for about 2 minutes until the soup thickens slightly, giving it a smooth, velvety texture.
- Add Egg Ribbons: Slowly drizzle the lightly beaten eggs into the soup while stirring gently in a circular motion. This forms silky ribbons of egg throughout the soup, enhancing the texture and adding richness.
- Season and Garnish: Season the soup with white pepper and salt to taste. Remove from heat and serve hot, garnished with sliced green onions for a fresh finish.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- For a richer flavor, add a splash of fish sauce or a dash of sesame oil just before serving.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Chinese-Inspired
