Name: Chinese Chicken Corn Soup Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 cups (500ml) chicken or vegetable broth/stock; 1 can (16oz/420g) creamed corn; 1 tsp soy sauce (all purpose or light); 1 tbsp Chinese cooking wine OR Mirin or Dry Sherry (optional); 1 tsp ginger, minced or finely chopped; 1 garlic clove, minced or finely chopped; 1 tsp cornflour/cornstarch, mixed with a splash of cold water; 1 egg, whisked; 1 cup shredded cooked chicken; Salt, to taste; White pepper, to taste; 3 tbsp sliced scallions/shallots (optional)

I’m excited to share this comforting Chinese Chicken Corn Soup Recipe with you—it’s one of those dishes that feels like a warm hug on a chilly day. The blend of creamy corn and tender chicken in a flavorful broth comes together so beautifully, making it a perfect starter or light meal anytime. What I really love is how simple the ingredients are, yet the taste is so rich and satisfying.

If you’ve ever ordered this soup at a restaurant and wondered how to get that silky texture and delicate balance of flavors at home, this recipe is your answer. Whether you’re nursing a cold, want a quick weeknight dinner, or just crave something cozy, this Chinese Chicken Corn Soup Recipe will quickly become a go-to in your kitchen.

Ingredients You’ll Need

These ingredients come together to create a soup that’s both creamy and light, with a perfect hint of ginger and garlic to brighten things up. Shopping for fresh chicken and quality broth will really elevate your soup, so I always recommend going for the best you can find.

Chicken or vegetable broth/stock: A good quality broth is the soul of this soup; homemade or low-sodium store-bought works best.
Creamed corn: Adds that luscious creamy texture and natural sweetness, which is essential here.
Soy sauce: Use light soy sauce for a subtle salty flavor without overpowering the soup.
Chinese cooking wine (or Mirin, Dry Sherry): This adds a lovely depth; if you don’t have it, it’s okay to skip it.
Ginger: Fresh minced ginger brightens the soup and adds a gentle warmth—you definitely want it fresh for best flavor.
Garlic: Minced finely to bring that fragrant punch without being overpowering.
Cornflour/Cornstarch: Mixed with cold water to thicken the soup perfectly into that signature silky texture.
Egg: Whisked and gently stirred in to create delicate egg ribbons throughout the soup.
Shredded cooked chicken: Adds heartiness and protein—you can use leftover chicken or poach fresh breasts.
Salt and white pepper: To season; white pepper keeps the soup looking clear and adds a mild peppery heat.
Sliced scallions/shallots (optional): A fresh garnish that adds color and mild crunch.

Variations

I love making this Chinese Chicken Corn Soup Recipe my own by switching up ingredients or adding a twist to suit my mood and what’s in the fridge. You should definitely feel free to tweak it too — that’s part of the fun!

Vegetarian version: Use vegetable stock and swap shredded chicken for tofu or extra corn. I’ve tried tofu cubes and loved how they soak up the broth.
Spicy twist: Add a dash of chili oil or a pinch of red pepper flakes if you like heat. It’s a simple way to warm things up even more!
Extra veggies: Toss in some finely diced mushrooms or baby corn for texture variety. I often throw in mushrooms when I have them on hand—so good.
Thick vs. thin: You can adjust the cornstarch amount to make the soup thicker or more broth-like depending on your preference.

How to Make Chinese Chicken Corn Soup Recipe

Step 1: Start with a flavorful soup base

Pour your chicken or vegetable broth into a pot and warm it over medium heat. Add the creamed corn, soy sauce, cooking wine (if using), minced ginger, and garlic. Stir everything together well and let it simmer gently. This base is where all those subtle flavors start developing, so keep it at a light simmer rather than a boil to avoid toughening your aromatics.

Step 2: Thicken the soup

Mix the cornflour (cornstarch) with a splash of cold water until smooth, then slowly drizzle it into your simmering soup while stirring constantly. This step is key to achieving that classic silky texture. Trust me, add the slurry gradually—you can always add more, but it’s hard to fix if it gets too thick!

Step 3: Add the egg ribbons

Beat the egg in a small bowl, then slowly pour it into the hot soup in a thin stream while stirring gently in one direction. You want those pretty delicate egg ribbons floating through the broth. This part feels a bit fancy but is actually really simple once you get the hang of it.

Step 4: Stir in shredded chicken and season

Finally, add your shredded cooked chicken and season with salt and white pepper to taste. Heat through for just a few minutes to warm the chicken without drying it out. Taste as you go here—you want everything balanced, with a gentle savory kick from the soy and white pepper.

How to Serve Chinese Chicken Corn Soup Recipe

A white marbled surface holds eight small white bowls and one egg, each with different ingredients neatly arranged. At the top left, there is a piece of fresh ginger with a light brown, slightly rough skin. Next to it on the right is a white bowl filled with small yellow cheese curds. Below the ginger, a plain white egg is placed on the surface. To the egg’s right, a small white bowl holds white granulated salt. Below the salt, two white bowls contain dark brown soy sauce and light amber vinegar, respectively. To the right of the vinegar, another white bowl has white cauliflower florets. Just below the cauliflower is a white bowl with green sliced scallions. At the bottom left corner, a larger white bowl contains a golden-colored broth. All items are spaced evenly on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle sliced scallions on top right before serving—they add a pop of color and fresh crunch that brightens the whole bowl. Sometimes, I add a few drops of toasted sesame oil for a fragrant finish. I find it makes the soup feel extra special without complicated steps.

Side Dishes

This soup pairs wonderfully with simple sides like steamed jasmine rice or some crispy vegetable spring rolls. At home, I often serve it alongside a light stir-fried bok choy or snap peas to keep the meal fresh and balanced.

Creative Ways to Present

For a cozy dinner party, I’ve ladled this Chinese Chicken Corn Soup Recipe into small teacups and served it as an elegant starter. Adding a few edible flowers or microgreens on top makes it look restaurant-worthy. It’s fun to play with presentation, especially when you want to impress without extra fuss.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and usually eat them within 2-3 days. The soup holds up well, but the texture of fresh egg ribbons is best right after cooking, so I find it tastes brightest when freshly made.

Freezing

Freezing this soup is possible but I avoid it personally because the egg strands can get a bit rubbery after thawing. If you do freeze it, store the soup without the egg and add fresh beaten egg when reheating.

Reheating

Gently reheat the soup on the stovetop over low-medium heat, stirring occasionally. If you froze the soup without egg, you can whisk a fresh egg and add it slowly while reheating to bring back that silky texture.

FAQs

Can I use fresh corn instead of creamed corn in this Chinese Chicken Corn Soup Recipe?

Absolutely! You can use fresh corn kernels for a fresher taste and texture. To get that creamy consistency, you might want to puree a portion of the cooked corn with some broth before adding it back to the soup. This maintains that signature creaminess without relying on canned creamed corn.
What’s the best way to shred cooked chicken for the soup?

I find the easiest method is to use two forks to pull cooked chicken breasts apart into thin shreds. If you have a stand mixer with a paddle attachment, you can even shred large amounts quickly by pulsing it for a few seconds. Shredded chicken absorbs the broth nicely and gives that homey feel to the soup.
Can I make this Chinese Chicken Corn Soup Recipe spicy?

Yes! Adding a bit of chili oil, a pinch of white pepper, or even some finely chopped fresh chili will give your soup a subtle kick. Start with small amounts to keep the soup balanced and adjust according to your heat preference.
How do I prevent the egg from clumping when adding it to the soup?

Pour the beaten egg slowly into the hot soup while stirring gently but steadily in one direction. This helps the egg form delicate ribbons instead of clumps. Also, make sure the soup isn’t boiling rapidly— a gentle simmer works best for smooth egg ribbons.

Final Thoughts

This Chinese Chicken Corn Soup Recipe holds a special place in my kitchen for its simplicity and comforting flavor. It’s the kind of recipe you’ll want to return to again and again, whether you’re craving something warm and nourishing or impressing friends with a quick homemade favorite. Give it a try—you might find it becomes a beloved staple for you, just like it did for me.