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! 😀

Creamy chicken corn soup made in a white color Dutch oven
Chinese chicken corn soup with cooked chicken or turkey is perfect for the winter!

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!

Ingredients

Most of the ingredients for this chicken soup with sweetcorn are pantry essentials with minimal prep work.

Ingredients needed to make Chinese chicken corn soup
  • 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

Ingredient substitutions

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.

A step by step shot shows how to make corn soup with chicken
  1. Slice garlic and scallion bulbs. Melt butter over medium heat, add garlic, and season. Add green onions and pan-fry for 20 seconds.
  2. 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.
A step by step show shows how to make chinese corn chicken soup
  1. Remove scallions. Add the whole kernel of corn and chicken and simmer for 5 minutes.
  2. Season to taste with salt and coconut aminos.
  3. 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.

Time-saving tips

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!

Variations

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.

Serving suggestions

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!

Common FAQ

What is Chinese chicken sweetcorn soup made from?

It’s made from shredded chicken, sweet corn, and whisked eggs. The soup is seasoned with ginger, scallion, chicken broth, and toasted sesame oil.

Can I reheat chicken and sweetcorn soup?

Yes. Make a big batch and reheat the soup on a stovetop or in a microwave until it’s warm.

Why do you put eggs in chicken corn soup?

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.

Difference between Amish chicken corn soup and the Chinese version.

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.

A close shot shows the soup served in a white color bowl

Related recipes

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.

Umami Tips

  • 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 in a white color Dutch oven with a soup ladle
5 from 1 vote

Chicken corn soup recipe

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 8 people
Author: ChihYu
This Chinese-style chicken corn soup recipe is thick and creamy, and reminds you of corn chowder with cooked chicken or turkey. Let me show you how to make a simple meal fast!
Print Pin Rate

Ingredients 

  • 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
  • tsp turmeric powder
  • 2-3 large eggs, whisked
  • Dashes Hot sauce, optional

Instructions 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1serving, Calories: 256kcal, Carbohydrates: 21g, Protein: 23g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 397mg, Potassium: 410mg, Fiber: 2g, Sugar: 4g, Vitamin A: 268IU, Vitamin C: 5mg, Calcium: 23mg, Iron: 2mg
Course: Soup
Cuisine: American Chinese
Keyword: Chicken corn soup, chicken corn soup recipe, sweet corn chicken soup
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