My Chicken Corn Soup combines the best of Chinese and Pakistani street-style soups made with tender chicken, sweet corn, and eggs . This is an easy egg-drop soup that you'll be making again and again whether its winter or not.

Why You’ll Love This Recipe

This Chicken Corn Soup can be whipped up in just 15 minutes (with some substitutions). It's light but at the same time warming and filling.

Key Ingredients & Simple Substitutions

Shredded Chicken: All you have to do is boil the chicken until tender and then shred in your stand mixer or by hand with the help of a knife and fork. Reserve the chicken stock for the soup base.
Chicken Stock: For the best flavor, homemade chicken stock is the way to go. If you're short on time like I always am, chicken bouillon cubes mixed with water work just fine.
Sweet Corn: Pulse the canned corn in a food processor just till its chunky (do not make a paste).
Soy Sauce & White Pepper: These ingredients bring depth to the broth. I avoid using black pepper because it tends to darken the color of the soup.
Eggs: This Chicken Corn soup is an egg drop soup. You can use whole eggs or just egg whites like I do.
Cornstarch: This is used to thicken the soup to your desired consistency. Mix a tablespoon with some water till you get a thin consistency.
Hot sauce and green chilies: To make it taste exactly like the Chinese Chicken Corn soup you get in Pakistan, serve this along with hot sauce and green chilies in vinegar so everyone can customize the heat to their liking.

Can I use fresh or frozen sweet corn?

Absolutely! Both fresh and frozen sweet corn work well in this recipe. For frozen you can just nuke it in the microwave with some water for 20-30 seconds till it thaws. For fresh kernels, you can do the same or boil it in water for 2-3 mins until tender.

How to Make Chicken Corn Soup

Step 1: Prepare the Base

Start by simmering chicken stock, the shredded chicken, and part crushed corn in a pot till it simmers to let the flavors meld. Add soy sauce, white pepper and taste for salt.

Step 2: Thicken the Soup

Create a cornstarch slurry by mixing cornstarch with water. Gradually stir it into the soup to thicken it to your desired consistency. I like it medium thick but totally up to your preference. If you end up making the soup too thick, just add more water to balance out the consistency.

Step 4: Add the Eggs

Keeping the flame medium, slowly pour in beaten eggs while stirring gently. This will create ribbons of egg throughout the soup. If you like thicker pieces of egg, allow the egg to sit for a few seconds before you stir. Alternatively, stir while adding the eggs if you like tinier threads of eggs swirling in the soup.

Step 5: Serving

You will find that the real flavor comes with dressing it up with hot sauce and soy sauce. Without this, the soup will be rather bland. In Pakistan, this soup is served with little to no hot sauce added so that everyone can customize the heat level and add however much hot sauce they like along with quick-pickled green chilies (just drop round sliced green chilies in vinegar.)

Variations and Customization

Add Veggies: You can add some hearty veggies like carrots, peas, or bell peppers till they're a bit soft before thickening the soup.
Add carbs: You can add macaroni, farfalle or orzo pasta to make this soup more filling.
Vegetarian Version: Swap chicken for tofu and use vegetable broth.

Storage & Freezing Tips

You can store the soup in an airtight container for up to 3 days in the fridge or freeze it for up to 2 months. To reheat, just warm it in the microwave or stovetop. Don't worry if it looks clumpy (that's just the cornstarch; it will de-clump when heated).

Chinese Chicken Corn Soup

Izzah Khan

This Chinese Chicken Corn Soup is an egg-drop soup that features shredded chicken, corn and a rich chicken stock base thickened with cornstarch slurry. It's easy to make, and a comforting winter dish.

5 from 2 votes

Print Recipe Pin Recipe

Cook Time 25

Total Time 45

Course Soup

Cuisine Chinese

Servings 5 cups

Ingredients

5 cups chicken stock or chicken bouillon cubes
½ cup boiled and shredded chicken
¾ cup corn pulsed in the blender a few times
½ tsp black pepper
salt to taste
1 teaspoon soy sauce to taste
1 teaspoon hot sauce to taste
1 teaspoon vinegar
cornstarch slurry 1 tablespoon cornstarch mixed with 4 tablespoon water
1 egg white beaten

Instructions

Bring chicken stock to a boil then add shredded chicken, crushed corn, black pepper, vinegar, soy and hot sauce.
Make a cornstarch slurry by combining cornstarch with water to make a thin paste. Pour it slowly into the boiling soup till it reaches light to medium thickness.
Beat one egg white in a bowl and add it slowly while stirring the soup; it will create ribbons as the egg whites cook.
Serve the soup with hot sauce, soy sauce and chopped green chili in vinegar so everyone can customize the heat level.

Notes

I like to add more soy sauce, hot sauce and green chili to the soup when serving. This soup is always served with these sauces on the side.

Pakistani Chinese Chicken Corn Soup

Why You’ll Love This Recipe