Chicken Corn Soup
My chicken corn soup recipe is one you will not want to miss! With five minutes of prep time, this soup comes together FAST and with a thick and creamy texture. This cream corn soup Chinese style is sure to become a whole family favorite!
Looking for more ways to use up leftover turkey or chicken? With my Asian chicken noodle soup and Hot and sour soup, you’ll never run out of ideas about what to do with leftovers! 😀
Why this soup will be your favorite
This Chinese chicken corn soup recipe is so easy to cook and the perfect comfort food for any time of year. It tastes just like your favorite local Chinese restaurants but better!
- Thick and creamy texture: Lush and filling sweet fresh corn; a bowl of comfort.
- Cooked whole chicken or turkey: This recipe of sweet corn chicken soup is the perfect way to use all those Thanksgiving leftovers! It works perfectly with rotisserie chicken.
- 5 minutes of prep time: this chicken and corn soup comes together fast!
Most of the ingredients for this chicken soup with sweetcorn are pantry essentials with minimal prep work.
- Main ingredients: Cooked chicken or turkey, sweet corn kernels, cream corn, eggs
- Seasonings: garlic, green onions, butter, chicken broth, coconut aminos, salt, and hot sauce
This flavorful soup is an easy recipe. Here are some suggestions to make chicken and corn soup with what you have at home.
- Make your own cream corn – puree the corn in a regular blender or food processor and add to the soup.
- Use cooked turkey! – the same recipe also works well with cooked turkey or chicken breasts.
- Add a small dash of soy sauce, if you don’t have coconut aminos at home.
- You can use either chicken stock, chicken broth, bouillon, or Instant Pot Chinese chicken broth is always the best!
How to make chicken corn soup
Follow these steps to recreate my best chicken corn soup recipe.
- Slice garlic and scallion bulbs. Melt butter over medium heat, add garlic, and season. Add green onions and pan-fry for 20 seconds.
- Add chicken or vegetable stock and cream corn and cover. Bring to a boil for 5 minutes and then simmer for a further 5 minutes.
- Remove scallions. Add the whole kernel of corn and chicken and simmer for 5 minutes.
- Season to taste with salt and coconut aminos.
- Bring to a simmer and slowly drizzle in whisked eggs from a height. Do not stir the eggs. Gently whisk the eggs in one direction. Garnish with chopped spring onions and hot sauce.
This chicken soup with sweetcorn comes together so quickly. I’ve seen people make crockpot chicken corn soup, in my opinion, a large pot or a Dutch oven is all you need!
I love the soup as is but here are some more ways you can easily create variety!
- Make it hearty – chicken corn noodle soup is a great way to make the soup more hearty.
- Extra vegetables – add extra veggies like diced carrots, celery, broccoli, or cauliflower florets.
- Little spicy – add a few teaspoons of my Garlic chili sauce, hot pepper sauce, or sriracha sauce.
- More Chinese/Taiwanese flavor – add a few tablespoons of my Shacha sauce to enhance the creamy corn soup Chinese flavor.
- Different styles of Chicken corn soup recipes – chicken corn soup with rivels is a classic Pennsylvania Dutch style with little rivels (dumplings) in the soup. There’s also Pakistani-style corn chicken soup that’s more closely related to the Chinese recipe.
Storage and reheat
This creamy soup stores well in an airtight container in the fridge for 3 to 4 days. Reheat on a stovetop over low heat or in a microwave with a cover.
Why not host a Chinese-inspired dinner party and serve the sweet corn chicken soup with Keto lo mein?
You can also pair the soup with stir-fries – Paleo beef and broccoli, Paleo sesame chicken, or Whole30 lettuce wraps are all terrific choices! If you have whole corn cobs, my air fryer corn ribs are a family favorite!
It’s made from shredded chicken, sweet corn, and whisked eggs. The soup is seasoned with ginger, scallion, chicken broth, and toasted sesame oil.
Yes. Make a big batch and reheat the soup on a stovetop or in a microwave until it’s warm.
Egg flower ribbons thicken the soup naturally and add extra nutrition to the soup. The egg drop at the end not only adds taste but makes this creamy corn soup Chinese in style.
The Amish chicken soup broth is made with carrots and celery with rivels (small dumplings) or noodles in the soup. The Chinese version is more closely related to egg drop soup.
Who can resist a big bowl of soup on a winter’s day? If you love Chinese soup, you’ll also love my Keto egg drop soup, Tomato egg drop soup, Paleo egg drop soup, and Gluten-free hot and sour soup.
- Versatile – You can use shredded and cooked turkey or chicken in the soup
- Make it vegetarian – add tofu, shiitake mushrooms, or bok choy.
- Feel free to make your own cream corn cream – puree the corn in a blender!
- Add toasted sesame oil for extra authentic flavor!
Chicken corn soup recipe
- 3 large clove garlic, thinly sliced
- 4 bulb green onion, divided
- 1.5 tbsp ghee butter
- 2 cups chicken bone broth, I use the Pacific Brand
- 14 oz. canned cream corn
- 14 oz. canned whole kernel sweet corn, yellow color
- 4 cups cooked and shredded chicken or turkey
- 1 tbsp coconut aminos
- 0.5 to 1 tsp coarse sea salt, or shiitake mushroom seasoning
- ⅛ tsp turmeric powder
- 2-3 large eggs, whisked
- Dashes Hot sauce, optional
- Slice the garlic. For the spring onions, thinly slice 2 whole scallion bulbs and for the remaining 2, bruise them by lightly pounding the pale/white parts with the back of a knife handle so they are slightly flattened. This will bring out more flavor.
- In a 4 qt. Saucepan or soup pot, melt the butter over medium-low heat. Add the garlic and season with a pinch of salt for 10 seconds. Fold the 2 bruised spring onions in half and add to the pot. Pan fry for 20 seconds.
- Add the stock and the cream corn. Cover with a lid and bring it to a gentle boil over medium-high heat, for about 5 minutes, then lower the heat to medium-low and simmer for 5 minutes.
- Remove and discard the scallions. Add the whole kernel of corn and chicken. Simmer for 5 more minutes.
- Season the broth with turmeric and taste it to adjust with the seasonings – I added 1 tbsp coconut aminos and coarse sea salt to taste.
- Bring the broth back to a gentle simmer over medium heat. Slowly drizzle in the whisked eggs from high up by using a fork or chopsticks to stream and control the flow. Do not stir the eggs. Let the eggs sit for a few seconds, then gently whisk with a pair of chopsticks to break them apart.
- Garnish with chopped spring onions and a few dashes of hot sauce, if using. Serve warm.
- The brand of stock you use will affect the flavor and seasoning quantities drastically. I use Pacific brand chicken bone broth.
- You can also use vegetable stock. I recommend adding a teaspoon of Takii shiitake mushroom seasoning to add depth and flavor if using vegetable stock. If you don’t have this Asian seasoning, season with more salt and coconut aminos to taste.
Made a dish and love it? Please remember to rate the recipe and leave a comment in the comment section below! It helps my blog grow organically so I can continue sharing free and awesome content with you. Thank you!
This was my lunch meal prep for this week and wow! I was so happy I got to eat it all week long. I didn’t have green onion so just added a yellow onion, and had some celery to use up so threw that in too! Delicious and SO easy to prep. Another winner!
So quick and easy but soo delicious. My husband and I loved this. I will definitely make again!
So Delicious and flavorful but not too spicy. Kids loved it and husband said it’s the best soup I’ve ever made. Will definitely keep this on rotation on the winter!
I used a rotisserie chicken and bone broth, so it’s a great source of protein!
Wonderful thank you!
This was really easy to make! And fast, too – especially if you use pre-cooked chicken (I used a rotisserie chicken and tore up the meat to add to the soup). It’s hearty and tasty – and I love that you can change the flavor a bit by adding or removing spice, seasoning, etc. It would be an easy recipe to double for more soup, too!
Lovely! Thank you!
This is absolutely delicious and so easy to make, even for someone who is not so great in the kitchen!
Thank you so much, Laura. I appreciate it!
Do you drain the whole kernel corn?
No. I actually like the liquid from the can because it’s naturally sweet. 🙂
I made this last week and both my partner and I loved it! We’ve been feeling under the weather and it was comforting. The recipe is easy to follow and simple to make. The biggest thing is to make sure to let the egg rest in the pot before mixing! In years of trying to make egg drop soup, I’ve never waited and it got so lumpy. Also, this recipe is fairly forgiving!
That’s awesome. So happy to hear. Yes, you want to soup to come to a gentle boiling then slowly stream in the whisked eggs. Allow the eggs to have a few seconds to form shape in the hot broth then gently whisk to break them apart. 🙂
So yummy! Made it with leftover turkey and ham. Doubled the recipe bec we have 2 teen boys, well, it was a hit! Very easy to make! Thanks for this recipe.
We happen to have all the ingredients! Perfect for our family dinner last night. The soup is quick to make and absolutely delicious! I don’t have canned creamed corn but I just use a stick blender and blended parts of the corn into a finer mixture and it worked perfectly – thick, creamy, and a little naturally sweet. My kids and husband loved this soup. This will be perfect for using up the leftovers!