Recipe For Chicken Corn Soup Chinese

A thick, warm soup on the table in 15 minutes! This Chinese Corn Soup, also known as Egg Drop Soup, will blow your mind. It tastes just like what you get at Chinese restaurants, is so fast to make and you don’t even need to chop a single thing. The wonders of a can of creamed corn. Watch the cooking video and see!

Sometimes, I get the very best recipes from the most unexpected sources. Like from a sassy lady in Tennessee USA, the wonderful Dorothy, all the way over on the other side of the world who I met through my blog and has provided me with some incredible recipes that readers can’t get enough of. Like her epic Easiest Ever MOIST Apple Cake and her 5 Ingredient No Bake Chocolate Peanut Butter Bars (my friends go nuts over these – excuse the pun).

As for this Chinese Corn soup? Well, it came from a friend of mine who has never been a fan of cooking. Loves the eating part, not so much a fan of the cooking part. 🙂

Chinese Chicken Sweet Corn Soup Recipe By Archana's Kitchen

I find it oddly amusing that the soup I make most frequently came from my friend who cooks the least. But it is befitting, I guess, because this Chinese Corn Soup is definitely the fastest soup I know how to make – hence why she knew it and hence why I make it so often!

I always have little bags of shredded cooked chicken in the freezer so I almost always throw that in, which is why I am sharing this Chinese Corn Soup with chicken in it it.

And actually, I usually go one step further than that and throw in some vegetables soo. I especially like adding leafy Chinese greens, like bok choy and Chinese broccoli, or even normal broccoli or broccolini. It fills it out and makes this a complete meal.

Minute Chicken Corn Soup

But for the sake of providing the true base recipe, I’ve kept this straight forward, with just chicken. But in reality, I’d have bits of carrot, chopped zucchini or other bits and bobs I find in my fridge!

If you watch the cooking video below the recipe, you will seehow I make this without using a chopping board at all. Because sometimes – more often that you probably expect – it is just all too hard to even chop up greens.

I actually posted this recipe way back in June 2014, over 2 years ago when I just started this blogwhen it was pretty much just my mother reading it!! Patience has never been my greatest virtue, and I shared some of my very best recipes way back then.

Chicken & Sweetcorn Soup Recipe

2 1/2 years on, my photography and video skills have somewhat improved so I really wanted to reshare this. It was sad, thinking about this sitting in my archives with such terrible photos, with no one making it because it is SO good. So so good.

There are a handful of recipes in this big wide world that are so ridiculously simple and effortless to make, yet taste so good. It is my mission to find and share all of them with you.

This one ticks all the boxes. It truly tastes so incredible – read the feedback from people who have tried it already!

Steph's Chicken And Sweetcorn Soup (from Scratch)

PSVery authentic sight below – me coddling a bowl of soup with my nail-polish-free Baby Hands in my daggy grey jumper. This is how this soup happens in my home.

Recipe video above. This is a very quick to make soup that is one of all my all time favourites, it's thick, creamy (but with no cream!), sweet from the corn, hearty and soul warming. I've been known to add greens to it, my favourite being chinese broccoli and broccolini, to make it a complete meal. Though this recipe is made with chicken, it is easily made vegetarian/vegan by omitting the chicken.

1. A reader mentioned that she usually finishes it off with a drizzle of sesame oil which I sometimes do too! Sesame oil goes fabulously with this 🙂

Sweet Corn Chicken Soup Indo Chinese Chicken Corn Soup — Spiceindiaonline

2. The soup freezes great, but it is best to leave out the cornstarch slurry and add that in when reheating. 🙂 This is because things thickened with cornstarch tend to be a bit watery once frozen (fridge is ok, no effect). Not massively watery, because the corn and egg are thickeners too, but it isn't quite as thick. Or if you are freezing leftovers, just add a little bit more cornstarch when reheating, if you want to thicken it slightly.

Serving: 406 g Calories: 360 cal (18%) Carbohydrates: 37.3 g (12%) Protein: 31.7 g (63%) Fat: 11.8 g (18%) Saturated Fat: 1.4 g (9%) Cholesterol: 136 mg (45%) Sodium: 744 mg (32%) Potassium: 222 mg (6%) Sugar: 14.7 g (16%) Vitamin A: 100 IU (2%) Calcium: 20 mg (2%) Iron: 1.3 mg (7%)

The way this dog carries on, one would think he is a poor tortured soul. Never mind that he gets to the beach almost every day (see end of video for

Sweet Corn Chicken Soup

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!This post contains helpful tips, step-by-step photos and FAQs to help you achieve the best possible results. The full recipe card (including ingredient quantities and method) can be found at the bottom of the post. You can click the jump to recipe button to skip these tips and head straight to the full recipe, or keep scrolling to read more.

Hearty chicken and corn soup, made from scratch and on the table in 15 minutes. This easy egg drop soup is loaded with shredded chicken, fresh + creamed corn and ginger. It is healthy, filling and bursting with flavour. Dinner doesn’t get more comforting than this!

This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

Easy Chinese Corn Soup Recipe

Add the chicken stock, creamed corn, corn kernels, Chinese wine, ginger, soy sauce and cornflour/water mixture to a large pot and bring to the boil.

Swirling the soup continually with a whisk or spoon, very slowly add the beaten egg whites, so that it cooks in thin “ribbons” throughout the soup.

Add the shredded chicken and stir. Taste the soup, adjust the seasonings if needed and garnish: salt, pepper, sesame oil and spring onions.

Chicken And Sweet Corn Soup

Before adding the soup ingredients to the pot, brown the chopped chicken pieces in a little oil. Sear the outside, but don’t worry if it’s not cooked all the way through, as it will continue to cook in the broth, provided the pieces are small enough.

Absolutely! Let it cool completely and then freeze in freezer-safe airtight containers for up to 2 months. Thaw in the fridge overnight and reheat in the microwave or the stovetop until steaming hot all the way through.

While it makes a complete meal on its own, you can also serve this soup with some nice crusty bread, corn fritters or sandwiches. Or as part of a larger Chinese-style banquet with some vegetable spring rolls, fried rice or prawn gyoza. Top with some shredded spring onions or coriander and a few drops of sesame oil.

Hearty Chinese Chicken And Sweet Corn Soup Recipe

This soup can be safely reheated in the microwave or over the stovetop whole or in individual serves. Just make sure it returns to the boil and is steaming hot all the way through.

Calories: 365 kcal | Carbohydrates: 42 g | Protein: 31 g | Fat: 9 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Cholesterol: 60 mg | Sodium: 1378 mg | Potassium: 739 mg | Fiber: 3 g | Sugar: 11 g | Vitamin A: 242 IU | Vitamin C: 8 mg | Calcium: 31 mg | Iron: 2 mg