Chicken and Sweet Corn Soup is a comforting, quick, and satisfying dish that is loved for its simple yet delicious flavors. This classic soup combines tender shredded chicken with sweet corn in a light, savory broth thickened slightly with cornstarch or eggs. It is warm, nourishing, and perfect for those days when you are craving something cozy but easy to make.
The sweetness of the corn pairs beautifully with the savory chicken and fragrant broth. Fresh, frozen, or canned corn can be used, but the little bursts of sweetness from fresh corn take it to the next level. The chicken is usually poached or shredded from a leftover roast, making this dish not only tasty but also budget-friendly and efficient.
What makes Chicken and Sweet Corn Soup unique is the silky texture, often achieved by slowly stirring beaten eggs into the hot soup to create delicate egg ribbons. A dash of sesame oil and a sprinkle of green onions or cilantro right before serving add freshness and a burst of flavor. Some recipes also include ginger and garlic to give it a little extra warmth and depth.
This soup is quick to prepare, usually ready in under 30 minutes, making it an ideal option for busy weeknights or when you are feeling under the weather. It is light but filling and works beautifully as a starter or a main meal when paired with some steamed rice or dumplings.
Chicken and Sweet Corn Soup is proof that simple ingredients can create something truly satisfying. It is a go-to dish for many because it is easy, versatile, and always hits the spot. Whether you are cooking for the family or just yourself, this soup brings comfort and flavor to the table every time.
Ingredients
- 2 cups chicken broth low-sodium preferred
- 1 cup sweet corn kernels fresh or frozen
- 1 cup cooked chicken shredded
- 2 tablespoons cornstarch mixed with 2 tablespoons of water
- 2 tablespoons soy sauce light
- 1 whole egg beaten
- 1 teaspoon sesame oil
- to taste salt and pepper
Instructions
- In a large pot, bring the chicken broth to a boil over medium-high heat.
- Add the sweet corn kernels and shredded chicken to the pot, stirring gently.
- In a small bowl, mix cornstarch with water to create a slurry, then stir it into the soup to thicken.
- Add soy sauce and season with salt and pepper to taste.
- Slowly drizzle the beaten egg into the soup, stirring constantly to create egg ribbons.
- Turn off the heat and stir in sesame oil before serving.
Nutrition
Who puts soy sauce in chicken soup? That’s just wrong! I didn’t like this at all.
This soup was amazing! Tasted just like my grandma’s recipe. Will definitely make it again!
Taste good but I didn’t have cornstarch so used flour. Not sure if that make a diffrence, lol.
I tried this without the egg because I’m allergic. It was still good, but kinda plain. Maybe add spices?
This soup is so good! Made it for dinner and my family loved it!
Tried this recipe and my kids loved it! I added some ginger for extra flavor. Yummy! ⭐⭐⭐⭐⭐
Pretty good, but I think the soy sauce amount could be a touch less for my taste. Still, the thickening worked nicely and it feels like takeout.
The egg ribbons? Never heard of that. Mine just turned into scrambled eggs, lol.
Egg ribbons are supposed to be super cool! You just gotta drizzle it slowly and stir. Maybe try again? 🤔
Couldn’t get the egg ribbons right, they just scrambled up. Maybe I did it wrong? 🤷♂️
I found it a bit bland. Maybe add more soy sauce or some spices. Not my favorite.
I agree! I added ginger and garlic, and it made a huge difference! Sometimes you just gotta spice it up.
The instructions are clear, but I don’t get when to add the salt—like soy sauce already salty. I skipped salt and it still tasted great.
I add the salt at step 4, after the soy sauce. If you used low-sodium broth/soy, you’ll likely need a pinch—otherwise it’s totally fine to skip.
My kid loved it. The corny “sweet corn” sweetness actually made it feel lighter than typical chicken soup.
Can’t believe how quick this was to make. Great for a busy night! But is the egg really necessary? Seems odd.
I see soup but where’s the chicken? I added more chicken and it was great! ⭐⭐⭐⭐
But isn’t it supposed to be a soup? Can’t understand why you’d want more chicken, lol.
I totally agree! The chicken makes it taste so much better. I usually add double too! Yum! ⭐⭐⭐⭐⭐
Yummy! The sesame oil really made it pop. Definitely saving this recipe.
I totally agree! The sesame oil adds such a unique flavor! Can’t wait to make this myself.
I don’t like corn much, but the chicken made it okay. 😒 Not sure if I would make it again.
Pretty good, but I think next time I’ll use a bit less cornstarch. It thickened fast and turned a little gummy.
Totally agree—cornstarch can go gummy if it thickens too fast. I usually do half the slurry first, then add more only if it needs it.
I don’t get why people add egg to soup like this—seems weird. Also sesame oil at the end? Mine tasted kinda strong, like I overdid it.
This is such a comforting soup. I put in some garlic too! 😋
Is soy sauce really necessary? I think it made it kinda salty. 2 stars for being fast.
I think the soy sauce adds a nice depth of flavor! Maybe try less next time? 4 stars sounds fair.
Nah, soy sauce is a must! It’s not just salty; it balances the flavors! 5 stars for me!