I love this soup because it’s incredibly simple and fast to prepare, yet tastes like something I’d get from a restaurant. The sweetness of the corn pairs beautifully with the savory broth, and the egg ribbons make it velvety and smooth. I often make this when I need a quick lunch or an easy starter before dinner. It’s a staple comfort dish that warms me up every time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 cups (500ml) chicken or vegetable broth/stock 1 can (16oz/420g) creamed corn 1 tsp soy sauce (all purpose or light) 1 tbsp rice vinegar 1 tsp ginger, minced or finely chopped 1 garlic clove, minced or finely chopped 1 tsp cornflour / cornstarch, mixed with a splash of cold water 1 egg, whisked 1 cup shredded cooked chicken Salt and white pepper, to taste 3 tbsp sliced scallions / shallots (optional)
Directions
I start by placing the broth, creamed corn, soy sauce, rice vinegar, ginger, garlic, and the cornstarch mixture into a saucepan over high heat. Once it reaches a boil, I lower the heat to medium and let it simmer for about 5 minutes, stirring occasionally until slightly thickened.
Next, I adjust the seasoning with salt, then turn off the heat. I slowly whisk in the beaten egg so it cooks in beautiful ribbons throughout the soup, which also helps thicken it naturally. Finally, I stir in the shredded chicken, season with white pepper, and garnish with sliced scallions before serving.
Servings and Timing
This recipe makes 2 servings as a main or 4 servings as a starter. It takes about 5 minutes to prep and 5 minutes to cook, for a total of 10 minutes.
Variations
I sometimes skip the chicken and use vegetable broth to make a vegetarian version. Adding greens like Chinese broccoli or broccolini turns it into a complete meal. For extra depth, I drizzle in a touch of sesame oil at the end. If I want more texture, I toss in a handful of corn kernels or diced tofu.
Storage/Reheating
I keep leftover soup in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove until hot. If I plan to freeze it, I leave out the cornstarch slurry and add it later when reheating, since soups thickened with cornstarch can become watery after freezing. If the soup does thin out, I simply add a little extra cornstarch and water mixture to bring back the thickness.
FAQs
What makes this soup creamy without cream?
The combination of creamed corn and the egg ribbons gives the soup a naturally thick, creamy texture without using dairy.
Can I make this soup vegetarian?
Yes, I just omit the chicken and use vegetable stock instead of chicken broth.
How do I get perfect egg ribbons?
I whisk the egg first, then pour it slowly into the hot soup while gently stirring to create thin ribbons.
Can I use fresh corn instead of canned creamed corn?
Yes, I can blend fresh corn with a little broth to create a similar creamy texture.
What can I add to make it a full meal?
I like adding greens like Chinese broccoli, bok choy, or spinach to make it heartier.
How do I thicken the soup more?
I mix a little extra cornstarch with cold water and stir it in while reheating until I reach my desired thickness.
Can I freeze this soup?
Yes, though it’s best to leave out the cornstarch before freezing and add it after thawing and reheating.
What seasoning works best?
I prefer salt and white pepper, but a splash of soy sauce or a drizzle of sesame oil also enhances the flavor.
How long does it take to cook?
It only takes about 10 minutes from start to finish—perfect for a quick meal or light appetizer.
What gives the soup its signature flavor?
It’s the balance of sweet corn, savory broth, a hint of tang, and smooth egg ribbons that make this soup so delicious and comforting.
Conclusion
I love making this Chinese chicken and corn soup whenever I want something warm, easy, and satisfying. It’s quick to prepare, full of cozy flavors, and endlessly adaptable. Whether I make it with chicken or go meat-free, it always turns out silky, flavorful, and deeply comforting—a perfect go-to soup for any day.
A quick and comforting Chinese chicken and corn soup that’s thick, creamy without cream, and naturally sweet from corn. This easy 10-minute soup combines tender chicken, egg ribbons, and savory-sweet flavors for a nourishing and satisfying meal or starter.
Total Time:10 minutes
Yield:2 servings (main) or 4 servings (starter)
Ingredients
2 cups (500 ml) chicken or vegetable broth/stock
1 can (16 oz / 420 g) creamed corn
1 tsp soy sauce (all-purpose or light)
1 tbsp rice vinegar
1 tsp minced or finely chopped ginger
1 garlic clove, minced or finely chopped
1 tsp cornstarch / cornflour mixed with a splash of cold water
1 egg, whisked
1 cup shredded cooked chicken
Salt and white pepper, to taste
3 tbsp sliced scallions / shallots (optional, for garnish)
Instructions
In a medium saucepan, combine the broth, creamed corn, soy sauce, rice vinegar, ginger, garlic, and the cornstarch mixture. Bring to a boil over high heat.
Reduce heat to medium and simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Adjust seasoning with salt to taste, then remove the pot from heat.
Slowly pour in the whisked egg while gently stirring to create delicate egg ribbons throughout the soup.
Stir in the shredded chicken and season with white pepper.
Garnish with sliced scallions or shallots and serve hot.
Notes
For a vegetarian version, omit the chicken and use vegetable broth.
Add greens like bok choy or spinach for extra nutrients and color.
Drizzle with sesame oil for added depth of flavor.
If reheating, gently warm on the stove and stir to restore texture.
To freeze, skip the cornstarch until reheating to prevent separation.
