Skip the canned soups and make your own Chicken Corn Soup from scratch using this easy recipe! It's loaded with fresh corn and chicken flavor, and makes a delicious and comforting soup the whole family will love!
Looking for a simple yet nourishing soup? This Chicken Corn Soup is easy to make in minutes with simple pantry ingredients but turns out full of flavor and comfort in every spoonful!
The soup is similar to our crab and corn soup, but instead of seafood, it consists of shredded chicken, white corn, seasonings, and rich chicken broth. It's thickened with cornstarch slurry for a silky smooth, and creamy texture. A whisked egg is also added slowly to the hot soup, creating delicate strands or ribbons of cooked eggs which brings a lovely contrast to the chicken and crunchy corn.
Ingredients & substitutions
- Chicken: I like to poach chicken for my soups as the method keeps the meat moist and juicy, and the cooking liquid doubles as a flavorful broth. If you're crunched for time and want to skip this step, you can use rotisserie chicken and store-bought broth or bouillon.
- Corn: The recipe calls for fresh white corn. Feel free to swap with canned corn kernels to skip the shucking and slicing. If you want to use creamed corn, adjust the amount of cornstarch slurry.
- Soy Sauce: Season with soy sauce to add a salty, umami taste. You can also use fish sauce.
See recipe card for full information on ingredients and quantities.
Chicken Corn Soup Step-by-Step
Whisk a little bit of cornstarch to the eggs before adding to the soup. This is to protect the eggs from seizing in the high heat and keep them soft and velvety.
Frequently Asked Questions
Is this soup gluten?
Yes! The soup is thickened with cornstarch, which is ideal for gluten intolerance.
Is chicken and corn soup healthy?
Chicken corn soup is loaded with healthy chicken as a nutritious protein source. The added egg also provides a boost of protein. It's also full of dietary fiber with various vitamins and minerals thanks to the inclusion of white corn, onions, and other aromatics
Chicken corn soup can be paired with garlic bread, Filipino dinner rolls, or a sandwich and a side of vegetables for a hearty and delicious meal. It's also delicious as a side dish with steamed rice and your favorite grilled meat or fried fish!
Storage and reheating instructions
- Fridge- Once completely cool, store leftover chicken corn soup in an airtight container in the fridge for up to 3 days. Reheat leftovers in the microwave or on the stovetop until heated through.
- Freezer- allow to cool completely and transfer to airtight containers or resealable bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or stovetop. It’s useful to store the soup in single portions in Ziploc bags or airtight containers for convenience, so you don’t need to defrost the entire quantity of soup if you only require 1 to 2 servings.
More soup recipes
- ½ pound bone-in chicken
- 5 cups water
- 1 onion, peeled and quartered
- 3 cloves garlic, peeled and pounded
- 1 thumb-size ginger, peeled and pounded
- 1 tablespoon salt
- 1 teaspoon peppercorns
- 3 white corn ears, shucked
- 1 tablespoon soy sauce
- 4 teaspoons cornstarch
- 2 eggs
- salt and pepper to taste
- green onions, chopped
- In a saucepot, arrange the chicken in a single layer. Add water, quartered onions, smashed garlic cloves, ginger, salt, and peppercorns.
- Bring to a boil, skimming scum that floats on top. Lower heat, cover, and cook in barely a simmer for about 15 minutes or until thermometer inserted in the thickest part of chicken reads 165 F.
- With a slotted spoon, remove chicken from pot and allow to cool to touch. Coarsely shred chicken and keep warm. Discard bones.
- Using a fine-mesh sieve, strain liquid. Discard aromatics and reserve 4 cups of the broth.
- In a large bowl, stand an ear of corn up and using a small knife, thinly cut the kernels off from top to bottom. Rotate the corn when done with each section to get to the next. Scrape the sides of the cobs using a spoon to extract the remaining pulp and milky juice.
- Add corn and soy sauce to the pot. Cook for medium heat for about 8 to 10 minutes or until tender.
- Add chicken.
- In a small bowl, combine 3 teaspoons of the cornstarch with ¼ cup water. Stir until dissolved and smooth.
- Add cornstarch slurry to the pot, whisking vigorously to prevent lumps. Continue to whisk until the mixture begins to thicken. Lower heat to a gentle simmer.
- In a bowl, combine eggs and the remaining 1 teaspoon cornstarch. Whisk together until smooth.
- Slowly drizzle the egg mixture into the soup and let stand for 15 seconds and then stir gently stir to break up.
- Season the soup with salt and pepper to taste.
- Ladle soup into servings bowls and sprinkle with green onions. Serve hot.
- I like to poach chicken for my soups as the method keeps the meat moist and juicy, and the cooking liquid doubles as a flavorful broth. If you're crunched for time and want to skip this step, you can use rotisserie chicken and store-bought broth or bouillon.
- The recipe calls for fresh white corn. Feel free to swap with canned corn kernels to skip the shucking and slicing. If you want to use creamed corn, adjust the amount of cornstarch slurry.
- Season with soy sauce to add a salty, umami taste. You can also use fish sauce.
Whisk a little bit of cornstarch to the eggs before adding to the soup. This is to protect the eggs from seizing in the high heat so they'll soft and velvety.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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