Chicken Corn Soup (Chinese Style)

Think All Chicken Corn Soup is Creamy? This Authentic Chinese Version Will Surprise You

While many Western versions rely on heavy cream, the authentic Chinese Chicken Corn Soup is a masterclass in delicate, savory broth. This beloved comfort food, a staple in Chinese restaurants and homes, achieves its signature texture and flavor through a completely different technique.

The soul of a great Chicken Corn Soup (Chinese Style) lies in its clear, golden broth, tender shreds of chicken, and the natural sweetness of fresh corn. Its iconic, slightly thickened consistency isn’t from dairy, but from a simple cornstarch slurry, making it both light and satisfying. This recipe unlocks the secrets to recreating this classic dish, promising a bowl of warmth that is both nourishing and incredibly flavorful.

Ingredients

This Chinese-style Chicken Corn Soup combines savory chicken broth with sweet creamed corn, creating a silky, comforting bowl that’s both hearty and aromatic.

• 4 cups chicken broth
• 1 cup creamed corn
• 1 tablespoon soy sauce
• 1 tablespoon Chinese cooking wine (Shaoxing wine, optional)
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 2 tablespoons cornstarch mixed with 3 tablespoons water
• 1 large egg, beaten
• 1 cup cooked chicken breast, diced
• Salt to taste
• White pepper to taste
• 2 scallions, chopped for garnish

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Chicken Corn Soup (Chinese Style) recipe is approximately 20% faster than similar traditional recipes.

Step-by-Step Instructions

Step 1 — Prepare the Chicken Broth

Place 1 pound of boneless, skinless chicken breast in a large pot with 8 cups of cold water. Bring to a boil, then immediately reduce to a gentle simmer. Skim off any foam that rises to the top for a clearer broth.

Simmer for 20–25 minutes until the chicken is fully cooked and tender. Remove the chicken, let it cool slightly, then shred it into fine pieces. Reserve the broth.

Step 2 — Create the Corn Base

Add 2 cups of cream-style corn and 1 cup of whole kernel corn to the reserved broth. Bring the mixture back to a simmer over medium heat, stirring occasionally to prevent sticking.

Step 3 — Thicken the Soup

In a small bowl, whisk together 3 tablespoons of cornstarch with ¼ cup of cold water until smooth. Slowly pour this slurry into the simmering soup while stirring continuously.

Cook for 2–3 minutes until the soup thickens to a velvety consistency. Avoid boiling vigorously after adding the slurry to prevent a cloudy appearance.

Step 4 — Add Eggs for Ribbons

Beat 2 eggs in a separate bowl. With the soup at a gentle simmer, slowly drizzle the beaten eggs in a thin stream while stirring in one direction with a chopstick or fork.

This technique creates delicate egg ribbons. Cook for 1 minute until the eggs are set but still tender.

Step 5 — Season and Adjust

Stir in 1 teaspoon of sesame oil, 1 tablespoon of light soy sauce, and ½ teaspoon of white pepper. Taste and adjust seasoning with salt if needed.

For authentic Chinese flavor, a dash of Chinese rice wine can be added at this stage.

Step 6 — Final Assembly and Serve

Return the shredded chicken to the pot and heat through for 2 minutes. Garnish with finely sliced green onions just before serving.

Serve your Chicken Corn Soup (Chinese Style) hot. For best results, consume immediately while the texture is at its peak.

Nutritional Information

Calories	220
Protein	18g
Carbohydrates	25g
Fat	6g
Fiber	2g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey instead of chicken — offers a leaner protein with a similarly mild, savory flavor that complements the sweet corn.
• Cauliflower rice for corn — significantly lowers the carb content while maintaining a pleasant texture and neutral base.
• Coconut milk for cream — creates a rich, dairy-free version with a subtle tropical note that pairs well with the soup’s savory profile.
• Tamari instead of soy sauce — provides a gluten-free, umami-rich alternative to season the broth without compromising depth.
• Mushroom broth for chicken stock — delivers a robust, low-sodium base with an earthy undertone that enhances the overall savoriness.
• Tofu cubes for chicken — a plant-based protein swap that absorbs the broth’s flavors and adds a soft, satisfying texture.
• Zucchini noodles (zoodles) — a low-carb addition that bulks up the soup with extra veggie content and a light, fresh element.
• Nutritional yeast instead of egg swirl — gives a cheesy, savory flavor for a dairy-free and vegan-friendly thickening agent.

Serving Suggestions

• Pair this comforting Chicken Corn Soup with a side of crispy spring rolls or steamed vegetable dumplings for a complete Chinese meal experience.
• Serve it as a light starter before a main course of stir-fried noodles or a flavorful Kung Pao Chicken.
• This soup is perfect for a cozy weeknight dinner or as a soothing meal when you’re feeling under the weather.
• For an elegant touch, garnish each bowl with a drizzle of sesame oil, finely sliced scallions, and a sprinkle of white pepper just before serving.
• Serve it in traditional Chinese ceramic bowls to enhance its authentic appeal and keep it warm longer.
• This Chicken Corn Soup is an excellent choice for family gatherings or holiday meals, as it’s a crowd-pleaser that appeals to all ages.

Whether you’re enjoying it as a simple lunch or part of a larger feast, this Chicken Corn Soup (Chinese Style) brings warmth and comfort to any table.

Common Mistakes to Avoid

• Mistake: Using canned cream corn instead of whole kernel corn. Fix: Use fresh or frozen corn kernels for a more authentic texture and flavor.
• Mistake: Overcooking the chicken, making it tough and stringy. Fix: Poach the chicken gently and shred it just before serving.
• Mistake: Adding cornstarch slurry too early or too late. Fix: Stir it in at a gentle simmer and cook for just 1-2 minutes to thicken properly.
• Mistake: Skipping the egg ribbon, which adds body. Fix: Drizzle beaten egg in a thin stream while stirring slowly.
• Mistake: Using low-sodium broth without adjusting seasoning. Fix: Taste and balance with white pepper, sesame oil, and salt at the end.
• Mistake: Boiling the soup vigorously after thickening. Fix: Maintain a gentle simmer to prevent breaking the emulsion.
• Mistake: Not using a quality chicken stock as the base. Fix: Simmer bones with ginger and scallions for a deeply flavorful broth.
• Mistake: Overcrowding the pot with ingredients. Fix: Use a wide pot to allow even cooking and proper thickening.

Storing Tips

• Fridge: Cool your Chicken Corn Soup completely before transferring it to an airtight container. It will stay fresh for 3-4 days.
• Freezer: For longer storage, freeze your Chinese Style Chicken Corn Soup in a freezer-safe container or heavy-duty bag for up to 3 months. Leave some space for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) for food safety.

Always allow hot soup to cool to room temperature before refrigerating or freezing to maintain food safety and quality.

Conclusion

This comforting and savory Chicken Corn Soup (Chinese Style) is the perfect homemade version of a classic takeout favorite. We hope you enjoy making this simple, delicious recipe. Give it a try and let us know how it turned out in the comments below, and don’t forget to subscribe for more authentic recipes!

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FAQs

Can I use frozen corn for Chicken Corn Soup (Chinese Style)?

Yes, frozen corn works well and is convenient. Thaw it before adding to the soup for the best texture. This Chicken Corn Soup (Chinese Style) will still taste delicious.

How do I thicken Chicken Corn Soup (Chinese Style)?

Mix cornstarch with a little cold water to create a slurry, then stir it into the simmering soup. It will thicken quickly, so add it gradually until you reach your desired consistency.

What can I use instead of egg for the egg ribbons?

For a vegan version, omit the egg or use silken tofu, gently stirred in at the end. The soup will still be flavorful, though the texture will differ slightly from traditional Chicken Corn Soup (Chinese Style).