A thick and creamy Chinese chicken & corn soup recipe that will on the table in just 20 minutes… and tastes even better than your local Chinese takeout version!
When the weather cools off, this is one of my favourite soup recipes!
It takes only 20 minutes to make… and tastes just like your favourite takeaway Chinese chicken & corn soup!
The ultimate midweek family dinner!
Chinese Egg Drop Soup
Chinese chicken corn soup is also known as egg drop soup.
It’s a traditional Chinese soup that is usually made with a chicken broth base swirled with ribbons of egg.
On a side note: For such a simple soup, you’ll be blown away by its delicious flavour.
This chicken corn version takes an already EPIC soup to a whole new level by adding shredded chicken to the mix.
On a scale of 1-10, this soup is an 11.
Why You’re Going To Love This Recipe
What’s not to love about a flavour-packed, healthy soup?
Here’s why it’s going to become a family-favourite in no time:
- budget-friendly – this soup is made entirely from budget-friendly ingredients (most of which you’ll find in your pantry or fridge already)!
- great for kids – this soup is a perfect family-friendly option with it’s mild, sweet flavour. You can also add in a packet of 2 minute noodles to make it even more kid-friendly.
- quick and easy – by using a supermarket cooked chicken or shredded chicken, this soup will be on the table in just 20 minutes!
- stovetop or Thermomix options – this soup is so simple to make on either the stovetop or in a Thermomix – scroll to the recipe card below for both easy methods.
- midweek meal – midweek dinners need to be fuss-free, quick and delicious. This soup ticks ALL those boxes!
What You Need
This budget-friendly, healthy soup is made using just a few basic ingredients:
Note: please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Chicken
I recommend using a store-bought BBQ chicken or precooked shredded chicken for this recipe.
It’s a great timesaving option and means that you’ll have dinner on the table in less than 20 minutes!
If you prefer, you can poach and shred two small skinless chicken breasts. It’s a little more time consuming, but you’ll get the same delicious tasting soup in the end!
Corn
This recipe uses a mix of creamed corn and corn kernels which gives you the perfect mix of creamy soup with little bursts of corn kernels.
Egg Whites
To get that classic Chinese egg drop soup, you simply drizzle 2 lightly beaten egg whites into the soup while it’s cooking… so easy!
Cornflour
This thickens up the soup making it rich, sweet and creamy.
Sauces and flavourings
A mix of soy sauce, sweet chilli sauce, chicken stock, garlic and spring onions (scallions) take this classic soup to a whole new level!
20 Minute Recipe
Have this tasty chicken corn soup on the table in 20 minutes with just a few simple steps:
Note: please scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
Step 1 – Bring To The Boil
Place the chicken stock, garlic, creamed corn, corn kernels and half of the spring onions into a saucepan or pot.
Cover with a lid and bring to the boil.
Step 2 – Simmer
Reduce heat and simmer for 5 minutes to allow the flavours to develop.
Step 3 – Add The Chicken & Sauces
Stir through the shredded chicken, soy sauce and sweet chilli sauce and simmer for a further 5 minutes.
Step 4 – Thicken The Soup
Add the dissolved cornflour and simmer for a further 5 minutes. Adding cornflour to your chicken soup will thicken the liquid making it the perfect texture.
Step 5 – Add The Egg Whites
Gradually drizzle through the whisked egg whites and stir.
Step 6 – Serve
Serve with extra soy sauce and chopped spring onions.
Chicken Corn Soup Variations
This soup is so good you’ll want to make it over and over again. But if you’re after something a little different, check out these variations:
- Chicken, Corn & Noodle Soup – just like the original but with the addition of yummy egg noodles!
- Slow Cooker Chicken & Vegetable Soup – the perfect soup when you’re fighting a cold or flu.
- Slow Cooker Chicken & Corn Chowder – a hearty, creamy soup made in the slow cooker.
- Classic Egg Drop Soup – forget about the chicken and make this soup meat-free!
Recipe Tips & FAQ
Serving suggestions – serve this soup drizzled with extra soy sauce, chopped spring onions and a side of crusty bread.
Storing – this soup can be stored in the fridge and reheated and consumed within 2 days.
Freezing – if using pre-cooked chicken that has cooled before using in the soup, then this soup is not suitable for freezing. However, if you poach and shred your own chicken and use it immediately (while still hot) then it can be frozen.
Noodles – if you’d like to make your soup even heartier, add a packet of 2 minute instant noodles (discard the flavour sachet) in the final 2 minutes of simmering.
More Healthy Soup Recipes
If you’re looking for healthy and nourishing soups to keep you warm all winter long, then browse my collection of soup recipes – from classic roast pumpkin to chicken noodle, cauliflower to pea & ham and more!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Chicken Corn Soup
Ingredients
- 1000 ml liquid chicken stock
- 2 tsp minced garlic
- 420 g creamed corn
- 125 g corn kernels drained, rinsed
- 3 spring onions thinly sliced
- 2 cups shredded cooked chicken see notes
- 2 tsp soy sauce extra for serving
- 1 tbs sweet chilli sauce
- 2 tbs cornflour dissolved in a little water
- 2 egg whites lightly beaten
Instructions
Conventional Method
- Place the liquid chicken stock, garlic, creamed corn, corn kernels and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil.
- Reduce heat to low and then simmer for 5 minutes.
- Add the shredded chicken, soy sauce and sweet chilli sauce and stir to combine.
- Simmer for 5 minutes or until heated through. Add the cornflour dissolved in a little water and stir. Simmer for a further 5 minutes.
- Gradually drizzle in the whisked egg whites and stir until cooked.
- Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.
Thermomix Method
- Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
- Add the olive oil and saute for 3 minutes, 100 degrees, Speed soft.
- Add the liquid chicken stock, creamed corn, corn kernels and shredded chicken and cook for 15 minutes, 100 degrees, Reverse, Speed 1.
- Set the timer to 2 minutes and mix on Speed 1, 100 degrees. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
- Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.
I just cooked this for dinner. It was delicious. I didn’t change a thing. Thanks again for another yummy recipe!
Yipppeee! Thank you!!!
Can you use a BBQ chicken that has been cooled in the fridge, or is it best to use a fresh hot one?
Hi Cherie-Ann, if you’re planning on cooking the soup with the cold chicken and eating it all at once, that’s totally fine. I just wouldn’t reheat it again. But if you cook it with hot chicken that hasn’t been cooled, you can definitely re-heat it or freeze it xx
Thanks Lucy. Good point.
I hope you like it!!! xx