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    Home » Recipes » Soups » 20 Minute Chicken & Corn Soup

    20 Minute Chicken & Corn Soup

    Published: Sep 7, 2020 · Modified: Apr 18, 2022 by Lucy · This post may contain affiliate links · 14 Comments

    Jump to Recipe
    A bowl of corn egg drop soup with chicken, soy sauce and spring onions.

    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!

    A bowl of chicken and corn soup garnished with soy sauce and spring onions.

    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.

    A bowl of chicken and corn soup garnished with soy sauce and spring onions.
    A

    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!
    A spoon and blue bowl of chicken and corn soup garnished with chopped spring onions

    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!

    Individual bowls filled with ingredients for chicken and corn soup.

    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.

    A pot of chicken stock, corn and spring onions.

    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.

    A plate of shredded chicken with small dishes of sweet chilli sauce and soy sauce next to it.

    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.

    Two bowls with egg whites and cornflour dissolved in a little water.

    Step 6 - Serve

    Serve with extra soy sauce and chopped spring onions.

    A spoon and blue bowl of soup decorated with chopped spring onions and soy sauce

    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!
    A blue bowl filled with chicken and corn soup and garnished with soy sauce and chopped spring onions

    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.

    A bowl and spoonful of chicken and corn soup sprinkled with spring onions and soy sauce

    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!

    A collage of nine pictures of colourful soups in bowls.

    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. 

    A blue bowl of Chicken and Corn soup decorated with chopped spring onions.

    Chicken Corn Soup

    Simple Chinese Chicken Corn Soup made in just 20 minutes... a super healthy recipe that's perfect for an easy lunch or a quick weeknight dinner. 
    5 from 11 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Chinese
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 serves
    Calories: 347kcal
    Author: Lucy - Bake Play Smile

    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
    Metric - US Customary

    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 1 tbs 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.

    Notes

    RECIPE NOTES & TIPS
    Chicken - I recommend using a store-bought BBQ chicken or precooked shredded chicken for this recipe. If you prefer, you can poach and shred two small chicken breasts.
    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.

    Nutrition

    Calories: 347kcal | Carbohydrates: 40g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 1004mg | Potassium: 665mg | Fiber: 2g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 2.1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Susan

      April 20, 2022 at 3:29 pm

      How many serves is this recipe please?

      Reply
      • Lucy

        April 25, 2022 at 9:58 am

        4 large or 6 regular 🙂

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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