Soups

Chicken and Sweet Corn Soup

Elowen

Elowen

July 25, 2026

This is the chicken sweet corn soup I make when someone in the house has a cold or just wants something warm and easy. Shredded chicken, sweet corn, and silky egg ribbons in a light, comforting broth.

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Why You'll Love This Recipe

  • Ready in 30 minutes with mostly pantry and freezer ingredients
  • Creamed corn gives body without needing heavy cream
  • Silky egg ribbons add texture without much extra effort
  • Gentle enough for anyone feeling under the weather, filling enough for a full meal

What You Need

Mostly pantry and freezer staples, plus a can of creamed corn doing the heavy lifting. No fancy ingredients needed, just good stock and fresh ginger.

  • 6 cups chicken stock (homemade or good quality store-bought)

  • 2 boneless, skinless chicken breasts (or 2 cups cooked shredded chicken)

  • 1 tbsp neutral oil (vegetable or avocado)

  • 1 tbsp fresh ginger, minced

  • 2 garlic cloves, minced

  • 1 1/2 cups sweet corn kernels (fresh, frozen, or canned and drained)

  • 1 cup creamed corn

  • 3 tbsp cornstarch mixed with 1/4 cup cold water (slurry)

  • 2 large eggs, lightly beaten

  • 2 tbsp light soy sauce

  • 1 tsp sesame oil

  • Salt and white pepper to taste

  • 2 spring onions, sliced, for garnish

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How to Make Chicken and Sweet Corn Soup

1. Step 1

Heat the oil in a large pot over medium heat. Add the ginger and garlic, stirring constantly for about 30 seconds, just until it smells fragrant and slightly nutty. Don't let the garlic brown here, browned garlic turns bitter and that bitterness carries through the whole pot.

2. Step 2

Pour in the chicken stock and add the raw chicken breasts if you're poaching them directly in the broth. Bring to a gentle simmer, not a rolling boil, and let the chicken cook through, about 15-18 minutes depending on thickness. Pull the chicken out, shred it with two forks once cool enough to handle, and set aside.

3. Step 3

Stir the sweet corn kernels and creamed corn into the simmering broth. Let it come back to a gentle simmer, you'll notice the broth start to look slightly cloudy and take on a pale golden color, that's the creamed corn doing its job.

4. Step 4

Give your cornstarch slurry a quick stir, it settles fast, then pour it into the soup while stirring constantly. The broth will thicken within about a minute, turning from thin and watery to something that coats the back of a spoon.

5. Step 5

Return the shredded chicken to the pot. Now for the egg ribbons, the fun part. Drizzle the beaten eggs into the soup in a thin stream while gently stirring in one direction, this creates those silky ribbons instead of scrambled clumps.

6. Step 6

Stir in soy sauce and sesame oil, taste, and adjust salt and white pepper as needed. Ladle into bowls and top with sliced spring onion.

Chef's Technique Notes

Two techniques define this soup: how you add the cornstarch slurry and how you add the egg. For the slurry, always mix the cornstarch and water fresh right before adding it, cornstarch settles fast and clumps form if it's been sitting even a few minutes. Pour it into the simmering broth while stirring constantly, this keeps it from clumping into gluey lumps and instead thickens the broth evenly within about a minute. For the egg ribbons, the broth needs to be at a gentle simmer, not a rolling boil, when the egg goes in. Pour the beaten egg in a slow, thin stream while stirring the broth gently in one direction with a fork or chopstick. Stirring too hard breaks the ribbons into small scrambled bits, and pouring too fast does the same thing, so patience matters more than speed here.

How to Serve Chicken and Sweet Corn Soup

Serve this hot, right after the egg ribbons go in, they hold their texture best fresh off the stove. A scatter of spring onion and a light drizzle of sesame oil finish it well. Pair it with steamed dumplings or a simple side of rice for a fuller meal, or keep it light and serve on its own.

Storage & Reheating Instructions

Store leftover soup in an airtight container in the fridge for up to 4 days. The texture holds up well since there's no dairy in this version, unlike cream-based soups that can separate on reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through, about 5-7 minutes. Avoid a hard boil when reheating, it can break down the egg ribbons and make them rubbery instead of silky. This soup freezes reasonably well for up to 2 months, though the egg ribbons and corn texture soften somewhat after thawing. If freezing, consider leaving the egg out and adding a fresh batch when reheating for the best texture.

Variations & What to Serve With

For a heartier version, add cubed tofu or extra shredded chicken toward the end of cooking. Shrimp also works well here, added in the last 2-3 minutes so it doesn't overcook. For gluten-free, double check your soy sauce and swap for tamari if needed, the rest of the recipe is naturally gluten-free. For a dairy-free or vegan version, swap the chicken and stock for vegetable stock and extra tofu or mushrooms, and skip the egg for a fully plant-based bowl. Serve with steamed rice, dumplings, or a simple side of stir-fried greens for a fuller meal. A squeeze of lime and a few drops of chili oil also work well if you want extra brightness or heat.

Chicken and Sweet Corn Soup

4.9
By Elowen Vance•Medium

This is the chicken sweet corn soup I make when someone in the house has a cold or just wants something warm and easy!

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Yield / Servings
4 Servings

Equipment Needed

  • Large pot or Dutch oven
  • Ladle
  • Fine mesh strainer (if using fresh corn)
  • Whisk
  • Small bowl for cornstarch slurry

Ingredients

Adjust yield quantities or check items off as you prep.

Scale:

Key Ingredient Notes & Tips

Creamed CornCreamed corn is what gives this soup its signature body without needing heavy cream, don't skip it even if it feels like an odd can to buy.
Poaching ChickenIf using raw chicken breast, poach it directly in the stock rather than cooking it separately, it flavors the broth as it cooks and saves a pan.

Instructions

  1. Heat oil in a large pot over medium heat. Add ginger and garlic, stir constantly for 30 seconds until fragrant.
  2. Pour in chicken stock, add raw chicken breasts. Bring to a gentle simmer, cook chicken 15-18 minutes until cooked through. Remove chicken and shred with two forks.
  3. Stir sweet corn kernels and creamed corn into the broth. Return to a gentle simmer for 3-4 minutes.
  4. Stir cornstarch slurry to recombine, then pour into soup while stirring constantly. Simmer 1-2 minutes until broth visibly thickens.
  5. Return shredded chicken to the pot. Drizzle beaten eggs into soup in a thin stream while gently stirring in one direction.
  6. Stir in soy sauce and sesame oil. Season with salt and white pepper to taste. Ladle into bowls and garnish with sliced spring onion.

Nutrition Information

Per ServingServing: ~1.5 cups
Calories
260kcal
Total Fat
7g
Protein
22g
Carbohydrates
28g
Dietary Fiber2g
Saturated Fat8g
Total Sugars8g
Sodium780mg
Potassium427mg
Calcium40mg
Iron2mg
Vitamin A35mcg
Vitamin C19mg

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Frequently Asked Questions

Everything you need to know about preparing and executing this recipe perfectly

Yes, shredded rotisserie chicken works fine and saves time, add it in during the step where you'd return the poached chicken to the pot. You'll miss out on the extra flavor poaching adds to the broth, but it's a fair trade for speed.
The eggs likely went in too fast or the broth wasn't stirred gently enough while pouring. Pour in a slow, thin stream and stir the pot gently in one direction as you go, rather than fast circles or vigorous stirring.
For a thicker soup, add an extra tablespoon of cornstarch mixed with water. For a thinner, more broth-forward soup, skip the creamed corn or use less, and add extra stock to loosen it up.

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Chicken and Sweet Corn Soup