This healthy Chinese chicken & corn soup hits the spot when you’re down with a cold. Loads of chicken with corn, garlic, ginger & turmeric
The modest but famous soup!
Kai and I were so excited to spend some quality time together for the next two weeks, now that school is out. But unfortunately, the poor little guy caught yet another cold. Today was all about tissues, books, cuddles and cats ❤️ We also enjoyed a sweet moment making chicken and corn soup together.
Chicken and corn soup remains a beloved appetiser on Chinese restaurant menus, a testament to its enduring popularity.
Ironically, I only ordered it once or twice, and that was a long time ago! Chinese restaurants offer such a wide variety of dishes, so it’s quite easy to forget about the modest chicken and corn soup. That is until winter arrives with its wave of illnesses. Everywhere I turn, someones coughing or sneezing. Say no more, it’s chicken soup season!
What I love about this classic soup is how quick and easy it is to get on the table, less than 20 minutes. I also love how I could sneak in cold-fighting ingredients like garlic, ginger and tumeric without Kai knowing. My 5-year-old ate it without complaining! That’s a real win in my eyes!
My version is a little chunkier and probably healthier than the ones you get in restaurants. I used whole corn kernels as well as creamed corn for texture and to bulk up the soup. There’s also plenty of chicken and eggs, so it’s big on protein too. We had this for dinner with nothing else, and it filled us right up!
Chicken and Corn Soup
What leftover chicken works in chicken corn soup?
Leftover roasted or rotisserie (BBQ) chicken, grilled chicken, or even leftover fried chicken. Just remove the skin and bones and shred the chicken just before adding it to the soup.
No leftover chicken?
Why not poach some chicken breasts to add to the soup? Here’s how! Add enough water to cover the chicken by 2 inches/5cm in a saucepan. Bring water to a boil over high heat, then add the chicken, cover, and then return to boil. Remove the saucepan from the heat and let the chicken sit in its poaching liquid for 30 to 40 minutes. Shred the or finely chop the chicken before adding to the soup.
Why are we using two kinds of corn?
I love using whole corn kernels for the texture as they make the soup a little chunkier. You could opt to use just 2 tins of creamed corn.
What is canned creamed corn?
The canned creamed corn we get here is just partially pureed corn in a thick sauce. These are the ingredients printed on the label: corn, water, sugar, maize thickener, and salt.
If creamed corn isn’t available, partially blend a can of corn kernels (don’t drain) with 2 teaspoons of cornflour or cornstarch.
More mouthwatering recipes to try:
Ingredients for Chicken and Corn Soup
Chicken stock / broth – I prefer to use salt-reduced (low-sodium) stock so I can control how much salt’s in my dishes. Remember, it’s always better to be under-seasoned than over-seasoned, as it’s easier to fix.
Tinned creamed corn is corn kernels cooked in a thick sauce and then canned. The label lists corn, water, sugar, maize thickener, and salt as ingredients.
Tinned corn kernels – I like my soup with textures from whole corn kernels, if you like, you could double the tins of creamed corn instead for this recipe.
Chicken powder – I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Other brands of chicken powder, chicken stock powder, or crumbled chicken bouillon cubes would also work.
Ground turmeric (optional) is a bright yellow spice made from the turmeric plant. It’s used for its earthy, curry-like flavour, and vibrant colour. Since turmeric’s flavour is quite intense, omit it if you don’t enjoy curry-like flavour.
Rotisserie or BBQ chicken – Here, the name ‘BBQ chicken’ stuck here, even though the cooking method changed from charcoal BBQ to rotisserie oven cooking. You can also use shredded leftover roast chicken or poach some chicken breast to add to the soup.
Sesame oil – Roasted sesame oil has a strong aroma with a roasted nutty flavour and smell, it’s also has a dark colour. Sesame oil is available in the international or cooking oil section of supermarkets, or purchased in Asian grocers.
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How to make Chicken and Corn Soup
Step-by-step guide with photos
In a large saucepan, combine stock and water, then simmer over medium-high heat. Add ginger, garlic, corn (kernels and creamed), soy sauce, chicken powder, turmeric, and optionally, the white parts of spring onions. Stir until combined, then bring to a simmer and cook for 10 minutes.
Meanwhile, shred the chicken or chop it finely. Prepare the slurry to thicken the soup by mixing the water and cornflour in a small bowl until combined. In another bowl, beat the eggs lightly until just combined.
Remove and discard the spring onions stems. While the soup is simmering, quickly stir the slurry and pour slowly into the soup while gently stirring. As the soup thickens, add the chicken, and bring to a gentle simmer.
Stir the soup into in a circular motion, then drizzle in the egg until they form into ribbons and float to the top. Gently stir in the sesame oil, followed by the sliced spring onions, or use the spring onions as a garnish.
How to store Chicken and Corn Soup
Leftovers – Allow the chicken and corn soup to cool completely at room temperature, then transfer to a container. Store soup in fridge for up to 3 days or freeze for up to 3 months.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Chicken and Corn Soup
Video
Ingredients
- 1 L / 1 qt salt reduced or low sodium chicken stock (NOTE 1)
- 2 cups (500ml / 0.5 qt) water
- 2 tsp (8g / 0.28oz) finely minced fresh ginger
- 1 large garlic clove, finely minced
- 420g / 14.8oz tin of creamed corn (NOTE 2)
- 420g / 14.8oz tin of corn kernels (drained) (NOTE 3)
- 1 tbsp (20ml / 0.7floz) soy sauce
- 1 tsp chicken powder (NOTE 4)
- ½ tsp ground turmeric (NOTE 5)
- 200g / 7oz rotisserie / bbq chicken, shredded (NOTE 6)
- 2 large eggs (lightly beaten)
- 2 tsp sesame oil (NOTE 7)
- 2 spring onions / scallion stalks, sliced thinly
For the slurry to thicken soup
- 2 tbsp (25g / 0.9oz) cornflour or cornstarch
- ¼ cup (60ml / 2floz) water
Instructions
- In a large saucepan, combine stock and water, then simmer over medium-high heat. Add ginger, garlic, corn (kernels and creamed), soy sauce, chicken powder, turmeric, and optionally, the white parts of spring onions. Stir until combined, then bring to a simmer and cook for 10 minutes.
- Meanwhile, shred the chicken or chop it finely. Prepare the slurry to thicken the soup by mixing the water and cornflour in a small bowl until combined. In another bowl, beat the eggs lightly until just combined.
- Remove and discard the spring onions stems. While the soup is simmering, quickly stir the slurry and pour slowly into the soup while gently stirring. As the soup thickens, add the chicken, and bring to a gentle simmer. Stir the soup into in a circular motion, then drizzle in the egg until they form into ribbons and float to the top. Gently stir in the sesame oil, followed by the sliced spring onions, or use the spring onions as a garnish.
