This easy chicken corn soup is bowl of warm comfort for when you’re craving your Indo-Chinese restaurant favorites at home!
Chicken corn soup is a classic soup. It is warm, thick, and comforting, without being too heavy. It is the perfect way to start a meal, or be a meal on its own!
Easy and Comforting Chicken Corn Soup
This chicken corn soup is light tasting but has so much texture from the corn and the chicken. It is definitely a bowl of warm comfort.
And of course, it doesn’t hurt that this chicken corn soup is so easy to make!
You’ll start by cooking the chicken, shredding it then adding it back to the broth with creamed corn and a few simple ingredients. A simple cornstarch slurry helps to thicken the soup so that is it thick and comforting without being too rich.
Ingredients & Notes
- Chicken breasts – you can also use chicken thighs for this recipe if you like.
- Corn kernels – fresh corn, frozen corn or canned cream-style corn all work well for this chicken corn soup recipe.
- Black and white pepper powder – both black and white have slightly different flavor profiles. The white pepper powder adds a slightly earthy, floral spice to the chicken corn soup.
- Soy sauce – this adds a salty flavor to the chicken soup.
- Egg and egg yolk – add texture and flavor to this chicken corn soup
- Cornstarch – is used to thicken the soup a little.
How to make Chicken Corn Soup?
Cook the Chicken and make Chicken stock
In a pot, add chicken breast with 2 cups of water and salt. Cook until the chicken is tender.
Once cooked, remove the chicken from the pot, and shred the chicken. The chicken broth is the soup base.
Pulse Corn
In a mixer, add the corn and roughly pulse the corn. You should have a corn paste that is textured with some corn blended and others still whole.
Add Corn, Chicken and Spices to the Soup
Add the pulsed corn and most of the shredded chicken to the chicken broth. You can save some chicken to add as a garnish to the soup. Add more water or chicken broth if you want more soup.
Next, add black pepper powder, white pepper powder, soy sauce. Mix everything and let the soup come to a boil. Now turn down the heat to low-medium and let it simmer for 15- 30 minutes.
Cornstarch Slurry
Make a cornstarch slurry – to a bowl, add 3-4 tablespoons of cornstarch and 6-8 tbsp of water. Mix well until it forms a smooth paste.
Slowly add the cornstarch slurry while mixing the soup.
Finish with egg
Next, in a small bowl, mix the egg and egg yolk. Slowly add it to the pot while mixing the soup. The soup should be hot enough for the egg to cook as soon as it hits the soup.
Turn off the heat, and transfer to a serving bowl.
Serve and Garnish
Garnish with shredded chicken, thinly sliced green onions, and red chili sauce.
Tips and Serving Suggestions
- If the soup is too watery, make another batch of the cornstarch slurry. If it is too thick, add some water or chicken broth and cook for a few more minutes.
- You can make a quick, tangy red chili sauce – mix together red chili powder and white vinegar.
- For a complete meal, serve it with your favorite Indo-Chinese curry like Chicken Manchurian and fried rice or noodles!
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If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Chicken Corn Soup
Ingredients
- 2 chicken breasts
- 2 cups sweet corn kernels fresh, frozen or canned cream-style corn
- 1 teaspoon black pepper powder
- 1 teaspoon white pepper powder
- 2 tablespoon soy sauce
- Salt as per taste
- 1 egg
- 1 egg yolk
- 3-4 tablespoon cornstarch
Garnish
- 2-3 spring onions for garnish
- Red chilli powder optional
- White vinegar optional
Instructions
- In a pot, add chicken breast with 2 cups of water and salt. Cook until the chicken is tender.
- Once cooked, remove the chicken from the pot, and shred the chicken. The chicken broth is the soup base.
- In a mixer, add the corn and roughly pulse the corn. You should have a corn paste that is textured with some corn blended and others still whole.
- Add the pulsed corn and most of the shredded chicken to the chicken broth. You can save some chicken to add as a garnish to the soup. Add more water or chicken broth if you want more soup.
- Next, add black pepper powder, white pepper powder, soy sauce. Mix everything and let the soup come to a boil. Now turn down the heat to low-medium and let it simmer for 15- 30 minutes.
- Make a cornstarch slurry – to a bowl, add 3-4 tablespoons of cornstarch and 6-8 tbsp of water. Mix well until it forms a smooth paste.
- Slowly add the cornstarch slurry while mixing the soup.
- Next, in a small bowl, mix the egg and egg yolk. Slowly add it to the pot while mixing the soup. The soup should be hot enough for the egg to cook as soon as it hits the soup.
- If the soup is too watery, make another batch of the cornstarch slurry. If it is too thick, add some water or chicken broth and cook for a few more minutes.
- Turn off the heat, and transfer to a serving bowl.
- Make a quick red chili sauce with red chili powder and white vinegar.
- Garnish with shredded chicken, thinly sliced green onions, and red chili sauce