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!
Simple and quick! Perfect for busy weekdays. Just wish I had some crusty bread with it!
I tried this recipe but my soup turned out kinda bland. Maybe I need more soy sauce?
This feels a little too salty for me with the soy sauce + salt/pepper. I ended up skipping the extra salt and it was much better. Otherwise flavors are decent.
Wow so easy! Kids ate it all. Actually, I forgot to mix the cornstarch in water at first, but I fixed it and it worked anyway 😅
Yummy! I added some hot sauce for a kick and it was amazing! Will make again!
I found it too salty. Tried without salt, still was a bit off. Not for me.
Delicious! Even my kids loved it. I used leftover rotisserie chicken. Will make again!
A friend told me this was the best but honestly it was just okay.
I’m skeptical about the cornstarch amount. Mine thickened way too much, like pudding. Next time I’ll reduce cornstarch and maybe add more broth.
I did the full 2 tbsp cornstarch + water once and it was too thick for me too. Next time I’m going to bump the broth first, then adjust thickening at the end.
Totally get that—cornstarch can go from “nice thick” to “pudding” fast. I usually start with half the slurry and only add more if needed.
I forgot the soy sauce! 😱 I just added extra salt but I think it needed that flavor. Next time!
I used canned chicken and it still tasted good. Cooking is fun, right?
Not bad, but I think my egg cooked too fast and clumped instead of ribbon-ing. I drizzled while stirring like the directions said though… maybe my egg wasn’t warm enough?
Chicken broth? Why not use beef? 🤷♂️ Anyway, it was fine. Nothing special.
Beef broth would be too strong for this soup! Chicken is perfect. Don’t knock it till you try it!
I actually think chicken broth gives it a lighter flavor! But whatever floats your boat. 😄
Lol, I forgot to add the egg. Just tasted boiled chicken and corn. Kinda sad now.
Like, seriously? Who puts an egg in soup? Is that even a thing? Weird.
I dunno, seems kinda gross to me. Who thinks of putting eggs in soup? Sounds like a mistake. Plus, won’t it just turn all mushy?
Actually, adding an egg in soup is pretty common, especially in Asian cooking. It makes it richer! You should try it before knocking it.
Meh. Sesame oil kinda overpowered everything for me and I used the whole 1 tsp. Also, cornstarch made it thicker than I wanted.
Can I use something other than chicken broth? Like beef? Just curious.
You could use beef broth, but it might change the flavor a lot! Not sure if it’ll taste as good tho.
Yeah, beef broth works! Just a different taste, but still yum, if you like beef!
I’m not really sure about adding an egg. Seems weird to me. Can I skip it?
You can totally skip the egg if you want! The soup will still be tasty without it, just a bit different texture.
I thought the egg was necessary for flavor! What if you just don’t mix it in, but still add it? That should work, right?
I dunno, the texture was kinda weird for me. Maybe I did somethin wrong? 🤔
I had the same issue at first! Maybe you didn’t stir enough when adding the egg? It can clump if you pour it in too quickly.
I really like it. The chicken and corn combo is just right! 😋
This soup is sooo good! It made my whole day better, thank you!
Too salty for my taste! I think next time I’ll omit the soy sauce. 😕
Too salty? Are you sure you followed the recipe? Maybe just your taste buds! 😂
I guess you could try less soy sauce next time. I found it just right! 🤷♂️
Just made this but I used shrimp instead of chicken. It was delish!
This was cozy and way more flavorful than I expected. The egg ribbons are such a nice touch—restaurant vibes.
Made this tonight—so cozy. The egg ribbons are honestly the best part, and the cornstarch slurry thickened it perfectly. I used frozen corn and it still tasted sweet and fresh.
I don’t cook much, but this was so simple! Thanks for sharing! 🙂
I’m glad you found it easy! This soup is super comforting, isn’t it? 😊
Yeah, but isn’t it just chicken soup? Seems too basic to be exciting.
I cooked it, then forgot to turn off the heat before adding sesame oil… and it still tasted good? weirdly it was stronger though. will try correctly next time.
Haha that’s kinda hilarious—like the sesame oil got “cooked” instead of stirred in. I’ve heard heat can mute it, but if it was stronger maybe it just bloomed more. Either way, glad it still worked!
How many servings does this make? I wanna make it for a big party!
This recipe seems too simple to be that good. But yeah… it is. I used low-sodium broth and it was still flavorful.
Right?! I always assume “simple” means “bland,” but the soy sauce + sesame oil really does a lot. Low-sodium broth is a smart move too—did you end up needing extra salt at the end?
Srsly? Corn and chicken? Not my jam. This is for babies. ⭐
So easy!!
Lovely soup but could use more corn. I like it chunky! 🌽
This is fine, but it needs more seasoning. Salt and pepper “to taste” is kinda vague when you’re cooking—give a baseline?
Totally agree—“to taste” is lazy. I start with like 1/2 tsp salt and 1/4 tsp pepper for this amount of broth, then adjust after it thickens. Soy sauce already adds some salt too, so I go lighter first.
I don’t think it needs much—soy sauce + broth is already salty. I usually just add pepper and call it a day. But yeah, a baseline would help if you’re new to cooking.
Super easy to follow! I’m new to cooking and this was a win for me!
Easy and fast! I might add a bit of spice next time tho. Cheers! ⭐⭐⭐
Easy to make and delicious! Great for lazy nights. Loved it!
Lazy nights? But what if you want to TRY harder??? This is just chicken and corn, right?
I agree! This soup is super simple and perfect for those busy days. Yum!
Pretty solid weeknight soup. I wish there was more seasoning guidance though—how much salt exactly? I ended up going light since soy sauce is salty.
Too much corn, maybe. Just not for me. 😒
OMG this is like my grandma’s recipe but she never usedx egg. Love it!!!
I wasn’t sure about the sesame oil, but it really adds a nice touch. Will try again!
This soup is so comforting! I added some chopped green onions on top and it was perfect. Thanks for sharing! 🍜
Way too much soy sauce without even being salty enough! I was expecting better. Not impressed.
Made this tonight—so cozy. The egg ribbons were the best part, and the corn flavor really pops. I used frozen corn and it still tasted fresh.
This soup is amazing! So easy to make and full of flavor. My kids loved it!
I was skeptical at first but this recipe worked out really well! It’s actually very comforting.
This soup is sooo good! Tastes like home. I added some ginger and green onions for extra flavor. Yum!
Followed the recipe exactly and it turned out great. My kids loved it!
Honestly, I don’t get why people love egg-drop soups—still ate it though 😅. The texture was pleasant and I liked the corn.
I don’t know, it was kinda bland. Maybe add more spices? 🤷♀️
Not bad at all! I used frozen corn and it still tasted fresh. I think my slurry was a tiny bit lumpy, but once I kept stirring it smoothed out.
Not gonna lie, I’m skeptical about mixing soy sauce with chicken broth—like, won’t it get salty? I added only a tiny amount and it worked.
Totally fair to be skeptical—soy sauce can get salty fast. But since the recipe uses low-sodium broth plus only 2 tbsp soy sauce, it usually balances out. Glad it worked for you!
Soup, the ultimate comfort food! Just perfect for chilly evenings.
Absolutely! There’s nothing like a warm bowl of soup to warm you up!
It was alright, but I thought it needed more flavor. Maybe some ginger or chili?
5/5, restaurant vibes at home. I used frozen corn and shredded rotisserie chicken—super quick and tasted like takeout.
This was… fine? The sesame oil flavor is strong (and I’m not a huge fan). Also I accidentally whisked the egg too fast so there were fewer ribbons.
I tried it exactly… except I forgot to turn off the heat before adding sesame oil, so it smelled a bit harsh. Still ate it though. Will do better next time.
Oh no—yeah, sesame oil can get kinda harsh if it’s not off the heat. But honestly still eating it means it was probably pretty good! Next time just add it at the very end like the instructions say. Thanks for the real-life test!
This soup is a total lifesaver! Super easy to make and so tasty. I added some garlic too.
I totally agree! This soup is so comforting, especially with the garlic. It adds a nice kick! 🌟
Um, are you sure adding garlic is a good idea? I’ve heard it can change the whole flavor. Just stick to the recipe!
Didn’t turn out like I expected, but I’m not great at cooking anyways. lol
This soup is simply amazing! So easy to make and so comforting. ⭐⭐⭐⭐⭐
Honestly, the sesame oil at the end is everything. It smells amazing. I’ll definitely make this again.
5 stars. I followed exactly and it thickened perfectly. The egg ribbons looked like restaurant style.
I tried once but my soup got weirdly lumpy, like the slurry didn’t dissolve. How fast were you stirring when you added the cornstarch?
That’s awesome! The egg ribbons are totally the best part—nice job getting that restaurant-style texture.
Honestly, I find sweet corn in soup kinda strange. But my wife liked it, so whatever.
YUM! Super quick meal when you’re in a rush. Just right for a chilly night.
Perfect for a cold day! I didn’t have sesame oil so I used olive oil instead. Still turned out great! 🤗
Like, who puts corn in soup? 🤦♂️ That’s weird, right?
I don’t know how you can say this is good. The flavor was just off. Kinda bland. ⭐⭐
Made it with frozen corn and it still came out great. I was worried about the soy sauce being too strong, but it balanced well.
I followed the steps exactly and my egg ribbons looked like… scrambled noodles? Still tasty though. Maybe my heat was too high.
Easy peasy! Only took like 20 mins! Definitely making again during the winter.
Sounds great! Can’t wait to try it myself. Love quick recipes!
Not bad, but the soup ended up a little bland for me. Probably my salt/pepper was off. Sesame oil at the end is definitely important.