When you’re feeling under the weather or just need something warm and nourishing, a bowl of Chinese Chicken and Sweetcorn Soup is the perfect solution. This classic comfort dish is mild yet filling, packed with protein, and gently flavored to be easy on the stomach. Traditionally served in Chinese restaurants, this soup is simple to make at home with a few wholesome ingredients. Whether you’re looking for a quick and easy meal or a soothing sick-day remedy, this soup delivers warmth, nutrition, and a cozy, homemade feel.
Why You’ll Love This Soup
- Easy to make with simple pantry staples.
- Rich in protein from tender chicken and eggs.
- Gentle on digestion, making it ideal for sick days.
- Naturally thickened with corn, giving it a creamy texture.
- Customizable—adjust the seasoning, add veggies, or make it spicier.
Ingredients & Their Benefits
| Ingredient | Why It’s Great |
| Chicken Breast | Lean protein for strength & recovery. |
| Chicken Broth | Nourishing base rich in collagen. |
| Sweetcorn | Adds natural sweetness & fiber. |
| Egg | Creates delicate, silky strands. |
| Ginger & Garlic | Boosts immunity & aids digestion. |
| Cornstarch | Naturally thickens the soup. |
| Soy Sauce | Enhances umami flavor. |
| White Pepper | Mild spice, warms the body. |
| Sesame Oil | Adds depth and nuttiness. |
| Green Onions | Fresh, bright finish. |
Step-by-Step Instructions
1. Prepare the Chicken & Broth
In a pot, bring chicken broth to a simmer over medium heat. Add thinly sliced chicken breast, grated ginger, and minced garlic. Let it cook for about 10 minutes until the chicken is fully cooked and tender.
2. Blend the Sweetcorn
Blend half of the sweetcorn with a bit of broth until smooth. This helps create a thicker consistency while keeping the other half of the kernels whole for texture.
3. Thicken the Soup
In a small bowl, mix cornstarch with a little water to make a slurry. Stir it into the soup and let it cook for a few minutes until slightly thickened.
4. Add the Egg Ribbons
Whisk an egg in a bowl. Slowly drizzle it into the soup while stirring gently to create delicate egg ribbons.
5. Season & Finish
Stir in the blended and whole sweetcorn, add a splash of soy sauce, and season with white pepper. Drizzle a little sesame oil for richness. Garnish with chopped green onions before serving.
Customizations & Variations
- Make it Spicy: Add chili flakes or a dash of sriracha for heat.
- Vegetarian Version: Swap chicken broth for vegetable broth and use silken tofu instead of chicken.
- Extra Texture: Add mushrooms, shredded cabbage, or bok choy.
- Richer Flavor: Use bone broth for a more nourishing base.
Chinese Chicken and Sweetcorn Soup – Recipe Card
Ingredients
- 4 cups chicken broth
- 1 chicken breast thinly sliced
- 1 ½ cups sweetcorn canned or frozen
- 1 egg beaten
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp grated ginger
- 1 clove garlic minced
- 1 tbsp soy sauce or tamari for gluten-free
- ½ tsp white pepper
- 1 tsp sesame oil
- 2 tbsp chopped green onions for garnish
Notes
- Prepare the broth: In a pot over medium heat, bring chicken broth to a simmer. Add the chicken breast, ginger, and garlic. Let it cook for 10 minutes until the chicken is fully cooked.
- Blend the corn: Blend half of the sweetcorn with a bit of broth until smooth. Keep the other half whole for texture.
- Thicken the soup: Stir in the cornstarch slurry and let it cook for 2-3 minutes until slightly thickened.
- Create egg ribbons: Slowly drizzle in the beaten egg while stirring gently to create delicate egg strands.
- Season & finish: Stir in the blended and whole sweetcorn, add soy sauce, and season with white pepper. Drizzle with sesame oil and mix well.
- Serve: Ladle into bowls and garnish with chopped green onions before serving.
Love cozy soups? Try our Healing Pho with Noodles for a light and nourishing meal!
FAQs About Chinese Chicken and Sweetcorn Soup
Q: Can I use canned or frozen corn?
A: Yes! Both work well. Just ensure canned corn is drained before use.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q: Can I make this soup gluten-free?
A: Absolutely! Use tamari instead of soy sauce and double-check your cornstarch.
Q: What’s the best way to make this soup thicker?
A: Blend more corn or add an extra teaspoon of cornstarch.
Q: Can I use rotisserie chicken instead?
A: Yes! Shred cooked rotisserie chicken and add it at the end.
Save this Recipe for later
This Chinese Chicken and Sweetcorn Soup is a staple for cozy nights and comforting sick days. Whether you’re making it as a quick dinner or a remedy when you’re feeling under the weather, this recipe is easy, nourishing, and packed with flavor. Save it for later so you’ll always have a go-to comfort meal ready!
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