Chicken Corn Soup Recipe is the epitome of comfort food, delivered straight to your bowl in a flash. This quick and effortlessly flavorful soup combines tender shredded chicken, the natural sweetness of corn, and an aromatic broth infused with savory soy sauce, fresh ginger, and a final flourish of toasted sesame oil. Perfect for a cozy evening or a speedy lunch, this Asian-inspired classic is designed for busy home cooks seeking warmth and taste without the fuss.
From the Kitchen of Chelsea Lords
A Nod to Summer Corn, Now in Your Soup Bowl
Growing up, summer nights at my house often meant boiled, buttered corn on the cob – my dad’s absolute favorite side dish, and a beloved staple for our whole family. While I might opt for grilling my corn these days, there’s an undeniable wave of nostalgia that washes over me with every sweet kernel. It’s safe to say, my love affair with corn, in general, runs deep!
Any opportunity I get to add corn to a recipe, I seize it with enthusiasm! Over the years, I’ve shared various corn soups on my site, and my corn chowder has become a firm favorite among many of you. Today, I’m thrilled to introduce another corn-centric creation, yet one that stands apart from its predecessors.
This Chicken Corn Soup recipe takes a delightful Asian-inspired turn. It’s distinguished by the fragrant depth of soy sauce, the nutty finish of sesame oil, a zesty kick from ginger, and a beautifully whisked egg that creates delicate ribbons, enriching the broth and adding a layer of sophisticated flavor. The best part? It’s genuinely one of the quickest soups you’ll find here. You can have this heartwarming bowl ready and on the table in 20 minutes or even less. It’s my go-to for a fast, flavorful lunch or a comforting weeknight dinner, and I’m confident it will become yours too!
Why This Chicken Corn Soup Recipe Will Be Your New Favorite
In a world where time is a precious commodity, a delicious meal that comes together quickly is a true gem. This Chicken Corn Soup doesn’t just promise speed; it delivers an exceptional flavor experience that will have everyone asking for seconds. Here’s why this recipe deserves a permanent spot in your culinary repertoire:
- Unbeatable Speed: With just 10 minutes of prep and 10 minutes of cook time, you can enjoy a homemade, wholesome soup in just 20 minutes. It’s perfect for busy weeknights, unexpected cravings, or a quick lunch.
- Hearty & Comforting: The tender shredded chicken and sweet corn are suspended in a silky, flavorful broth, creating a dish that warms you from the inside out. It’s the ultimate comfort food for any season.
- Rich Asian-Inspired Flavors: Unlike traditional chicken noodle soups, this recipe boasts an enticing Asian twist. Soy sauce adds umami, ginger and garlic provide aromatic depth, and a drizzle of toasted sesame oil elevates the whole experience with its distinctive nutty aroma.
- Simple Ingredients, Big Taste: You don’t need exotic ingredients to make this soup extraordinary. Common pantry staples and fresh components come together to create a symphony of flavors.
- Nutritious & Satisfying: Packed with protein from chicken and fiber from corn, this soup is not only delicious but also provides a well-rounded, satisfying meal.
Essential Ingredients for the Perfect Chicken Corn Soup
Crafting a truly delicious Chicken Corn Soup begins with understanding the role each ingredient plays. This recipe balances convenience with fresh flavors, using a combination of pantry staples and easy-to-find items. Here’s a closer look at what you’ll need and why:
| Ingredients | Helpful Tip |
|---|---|
| Chicken stock, creamed corn, frozen corn | Combining both creamed and frozen corn is key. The creamed corn provides a beautiful, velvety body and natural sweetness, while frozen corn adds texture and bursts of fresh flavor without the need for extra cream or dairy. Opt for fire-roasted frozen corn for an added layer of smoky depth. |
| Soy sauce, toasted sesame oil | These two ingredients are the backbone of the soup’s Asian-inspired profile. Soy sauce contributes essential umami and saltiness, while toasted sesame oil offers a distinctive nutty, aromatic finish. Always drizzle a little extra sesame oil on top just before serving for maximum impact. |
| Ginger paste, garlic paste | For ultimate convenience and a smooth broth, ginger and garlic pastes are your best friends. They blend seamlessly into the soup, saving you time on chopping and grating, and ensuring a consistent, vibrant flavor throughout. |
| Egg, cornstarch slurry | These are vital for thickening and texture. A cornstarch slurry (cornstarch mixed with cold water) gives the soup a slight, comforting viscosity. The whisked egg, drizzled in slowly while stirring, creates delicate, feathery ribbons that add both richness and visual appeal to the broth, characteristic of classic Chinese-style corn soups. |
| Shredded chicken, green onions, salt, pepper | Using pre-cooked shredded chicken (like rotisserie chicken) makes this recipe incredibly fast. Green onions are a fantastic fresh garnish, adding a mild oniony bite and a pop of color right before serving. Salt and pepper are essential for seasoning the soup to perfection, balancing all the flavors. |
How To Make Chicken Corn Soup Recipe: Simple Step-by-Step Instructions
Preparing this delightful Chicken Corn Soup is incredibly straightforward. Follow these simple steps for a warm, flavorful meal that’s ready in minutes:
- Combine Ingredients for Broth: In a medium pot or saucepan, add the chicken stock, creamed corn, frozen corn, soy sauce, ginger paste, garlic paste, and the cornstarch slurry (cornstarch mixed with cold water). Stir everything together to ensure it’s well combined.
- Cook the Soup Base: Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium. Continue to cook for about 5-7 minutes, stirring occasionally, until the soup begins to thicken slightly to your desired consistency.
- Create Egg Ribbons: Carefully remove the pot from the heat. Slowly drizzle the whisked egg into the hot soup in a thin stream while continuously stirring with a fork or whisk. This technique will create those beautiful, delicate egg ribbons throughout the broth.
- Add Chicken & Season: Stir in the shredded cooked chicken until it’s fully incorporated and heated through. Taste the soup and season generously with salt and pepper as needed to enhance all the vibrant flavors.
- Finish & Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of thinly sliced green onions and a final drizzle of toasted sesame oil to elevate the aroma and taste. Serve immediately and enjoy your comforting, quick meal!
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Print Recipe
Chicken Corn Soup Recipe
Chelsea Lords
10 minutes
10 minutes
20 minutes
2
servings
Equipment
- Medium pot
Ingredients
-
2
cups
chicken stock -
1
14.75-ounce can
cream-style sweet corn -
3/4
cup
frozen corn
I like fire-roasted! -
1-1/2
teaspoons
soy sauce -
1
teaspoon
ginger paste -
1-1/2
teaspoons
garlic paste -
1
teaspoon
cornstarch
mixed with 1 teaspoon cold water -
1
large
egg
whisked with a fork in a separate bowl -
1
cup
shredded cooked chicken -
Salt and pepper
to taste -
1/4
cup
thinly sliced green onions
optional -
1
teaspoon
toasted sesame oil
plus more as desired
Instructions
- Add chicken stock, creamed corn, frozen corn, soy sauce, ginger paste, garlic paste, and the cornstarch mixture to a saucepan over high heat.
- Bring to a boil, then reduce heat to medium. Stir occasionally and cook for 5-7 minutes, or until slightly thickened.
- Remove from heat, and slowly whisk in the egg so it forms thin ribbons throughout the soup.
- Stir in the chicken, taste and season with salt and pepper, and serve hot. Garnish with green onions and a drizzle of sesame oil.
Recipe Notes
Nutrition
Serving: 1serving
|
Calories: 445kcal
|
Carbohydrates: 62g
|
Protein: 32g
|
Fat: 9g
|
Saturated Fat: 2g
|
Polyunsaturated Fat: 2g
|
Monounsaturated Fat: 3g
|
Cholesterol: 155mg
|
Sodium: 1526mg
|
Potassium: 882mg
|
Fiber: 5g
|
Sugar: 15g
|
Vitamin A: 995IU
|
Vitamin C: 10mg
|
Calcium: 51mg
|
Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Expert Tips & Variations for Your Chicken Corn Soup
While this Chicken Corn Soup recipe is fantastic as is, a few tips and variations can help you tailor it to your taste or make it even more convenient:
- Chicken Choices: Rotisserie chicken is a game-changer for speed. If cooking from scratch, boil or poach chicken breasts or thighs until cooked through, then shred them. Approximately 1 large chicken breast or 2 smaller thighs will yield 1 cup of shredded chicken.
- Corn Perfection: For an extra layer of flavor, consider using fire-roasted frozen corn, which adds a subtle smoky depth. If fresh corn is in season, feel free to cut kernels off the cob and add them to the soup alongside the creamed corn for a burst of vibrant flavor.
- Aromatic Alternatives: If you prefer using fresh ginger and garlic, mince 1 teaspoon of fresh ginger and 1.5 teaspoons of fresh garlic. Sauté them briefly in a little oil before adding the chicken stock to unlock their full fragrance.
- Spice it Up: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of Sriracha sauce to the broth. A few drops of chili oil at the end can also add a delightful kick.
- Vegetarian Adaptation: To make this soup vegetarian, simply swap chicken stock for vegetable broth and omit the shredded chicken. You can add extra vegetables like sliced mushrooms, bamboo shoots, or cubed firm tofu for added substance.
- Umami Boost: A small splash of fish sauce (nam pla) can add another dimension of savory umami, particularly if you enjoy a bolder Asian flavor profile. Start with a quarter teaspoon and adjust to taste.
- Customizing Thickness: If you prefer a thicker soup, you can add an additional half teaspoon of cornstarch mixed with cold water to the slurry. For a thinner soup, simply reduce the cornstarch or add a splash more chicken stock.
What To Serve With Chicken Corn Soup Recipe: Perfect Pairings
This Chicken Corn Soup is hearty enough to stand on its own, but it also pairs wonderfully with a variety of side dishes that complement its Asian-inspired flavors. Here are some excellent suggestions to complete your meal:
- Fried Rice or Steamed Rice: A classic pairing, offering a satisfying base that soaks up the flavorful broth. Choose plain steamed rice for simplicity or a savory fried rice for a more substantial meal.
- Asian Cucumber Salad: The crisp, refreshing crunch of a light cucumber salad with a tangy dressing provides a perfect contrast to the warm, savory soup. It cleanses the palate and adds a burst of freshness.
- Garlic Naan or Flatbread: While not traditionally Asian, a warm, soft flatbread or garlic naan is excellent for dipping into the flavorful broth, adding a comforting texture and savory garlic notes.
- Stir-Fried Veggies: A quick and colorful mix of stir-fried vegetables like bok choy, broccoli florets, snap peas, or bell peppers adds vibrant nutrition and a lovely texture to your meal.
- Chili-Garlic Noodles: For those who love bold flavors, a side of garlicky, spicy noodles offers an exciting kick that pairs surprisingly well with the sweet and savory soup.
- Simple Green Salad: A light mixed green salad with a ginger-sesame or a light vinaigrette dressing can offer a refreshing counterpoint, keeping the meal balanced and fresh.
Frequently Asked Questions (FAQ) about Chicken Corn Soup
Here are some common questions about making and enjoying Chicken Corn Soup:
Q: Can I use fresh corn instead of frozen or canned?
A: Absolutely! If fresh corn is in season, cut the kernels from 2-3 ears of corn and use them in place of the frozen corn. For creamed corn, you can either purée a portion of the fresh corn with a little milk or cream, or simply stick to canned cream-style corn for its unique texture.
Q: What kind of chicken is best for this soup?
A: Pre-cooked shredded chicken is ideal for speed. A rotisserie chicken is perfect, or you can boil/poach chicken breasts or thighs and then shred them. Dark meat (thighs) will offer a richer flavor and more tender texture than white meat (breast).
Q: Can I make this soup spicier?
A: Yes! To add more heat, you can include a pinch of red pepper flakes when you add the stock, or stir in a teaspoon of chili garlic sauce or Sriracha at the end. A drizzle of chili oil as a garnish also works beautifully.
Q: How long does Chicken Corn Soup last in the refrigerator?
A: This soup stores well in an airtight container in the refrigerator for 3-4 days. It’s excellent for meal prep!
Q: Can I freeze Chicken Corn Soup?
A: While the soup can be frozen, the texture of the egg ribbons and corn can change slightly upon thawing, becoming a bit softer. For best results, it’s generally recommended to enjoy this soup fresh or refrigerated. If you do freeze it, thaw overnight in the fridge and reheat gently on the stovetop.
Q: Is this soup gluten-free?
A: To make this soup gluten-free, ensure your chicken stock and soy sauce are certified gluten-free. Most cornstarch is naturally gluten-free. Always check ingredient labels to be sure.
We hope you love this quick, easy, and incredibly flavorful Chicken Corn Soup recipe as much as we do. It’s a testament to how simple ingredients can create a truly comforting and satisfying meal in no time at all. Give it a try tonight and let us know your thoughts!
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