Mouthwatering chicken corn soup! What more could you ask for on a cold winter night?
Chicken corn soup is a healthy and hearty dish. Learn how to make chicken soup with corns from scratch with my simple recipe and detailed pictures of each step. What's more, you don't have to be a pro home chef to do it.
Nothing can beat a steaming hot bowl of chicken corn soup during the winter months. It is an undeniably beloved Indo-Chinese appetizer in most Asian countries.
Furthermore, you can find it in almost all restaurants, street-side cafes, or specialized Chinese food carts.
With my tried and tested recipe, you will learn to make the broth from scratch, too. A homemade soup is indeed healthier than store-bought!
About Chicken Corn Soup
If you grew up anywhere in Asia, you undoubtedly know that most Chinese restaurants serve delicious chicken corn soup. Additionally, they serve many different soups, but chicken and sweet corn soup is the most popular on the menu!
Moreover, my restaurant-style soup recipe will explain how you can make nutritious chicken broth yourself. You can use the broth in many other recipes, too.
Before I finalized this recipe, I tried and tested the broth and soup recipe several times, but I felt like something was missing each time.
So, I kept trying! Till I found the recipe, I liked the most.
Finally, I concluded that for this soup, less is more! In fact, you don't need to add fancy ingredients or load it up with spices or condiments. here are some of my more soup related recipes that you may like Hot and Sour Soup and Vegetable soup
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Reasons to Love this Recipe
- For this recipe, less is more! I found that keeping the recipe straightforward and simple produced the tastiest soup.
- My recipe will give you a markedly restaurant-style soup. You will love the flavor. Furthermore, it will be extra healthy because it's homemade.
- This is one that both children and adults will certainly love! Keep it mild for the children, and serve some hot sauce on the side for adults.
- Tweaking this soup recipe is very easy because you can change the heat or acidity you want by adding less or more vinegar and hot sauce. Additionally, serve it with some fried crackers, garlic bread, or potato sticks to complete the meal.
Ingredients
The best thing about this soup? The ingredient list is surprisingly short and simple. In fact, you probably have all the ingredients required in your pantry right now!
If you need a detailed pantry list to stock up on essential edibles, visit our Pantry Essentials page!
Here's a list of the ingredients required to make this recipe:
Ingredients:
- Chicken (with bones for flavor): You need bone-in chicken to make the broth and add to the soup. Bones are essential for any broth because they give extra body, flavor, and nutrition. Once cooked, the bones are removed, and the chicken is shredded for the soup.
- Garlic cloves, minced: Garlic is an essential ingredient in this soup. It gives a delicious flavor and aroma and is a very healthy ingredient. It helps to boost the immune system, lowers blood pressure and cholesterol, and has anti-inflammatory properties.
- Black peppercorns: These are added to the broth to give a mellow heat to the soup.
- Cloves: Along with the black peppercorn, cloves give a delicious aroma and help to eliminate any meaty odor from the chicken.
- Salt: or as required. Remember that the soy sauce is also salty.
- Sweet corn kernels (fresh or canned): the key ingredient in this recipe, the sweet corn kernels add a sweet crunch to the soup. You can use fresh, canned, or frozen. You can blend half the corn with a little water or milk and keep the other half as is. The blended corn will give the soup a thicker consistency.
- Black pepper: added to the soup for a little spice.
- Soy sauce: Soy sauce is a key ingredient in all Chinese cooking. This multi-purpose condiment can be used in marinades, as a dipping sauce, or added to soups, stews, and stir-fries. It gives a delicious tangy and salty flavor.
- Corn flour: Corn flour or cornstarch slurry is added to the soup to thicken it.
- Egg, beaten (for scrambling): In many recipes, only egg whites are used to create beautiful egg ribbons in the soup. I like to use the whole egg. This is done before serving.
For quantities, check the recipe card below.
Instructions
Now, let's get down to business. Here's the recipe for delicious Chicken and sweet corn soup:
Process:
1. Prepare the Chicken Stock:
- First, in a large pot more than halfway full with water, bring it to a boil over medium-high heat.
- Once boiling, carefully add the chicken pieces with bones to the pot.
- Next, add minced garlic cloves, whole black peppercorns, whole cloves, and salt in the pot.
- Stir the mixture gently, cover the pot, and allow it to simmer for approximately 1 to 1.5 hours. This duration ensures a rich and flavorful chicken stock.
2. Strain and Remove Ingredients:
- After simmering, use a slotted spoon to remove the chicken pieces, garlic cloves, and whole spices from the stock. Discard them and set aside the chicken pieces to shred later.
3. Add Corn and Seasonings:
- Into the strained chicken stock, add six tablespoons of sweet corn kernels. Additionally, you can also blend 3 tablespoons of corn kernels and add the puree for a thicker consistency and flavor.
- Season the soup with freshly ground black pepper and soy sauce. Adjust the quantities according to your taste preferences.
4. Thicken the Soup:
- In a separate bowl, combine six tablespoons of corn flour with water to create a smooth slurry.
- Gradually pour the corn flour mixture into the soup while stirring continuously. Adjust the thickness of the soup according to your preference.
5. Incorporate Scrambled Egg:
- Slowly pour the beaten egg into the soup while stirring gently. The egg will cook and form delicate strands, adding richness and texture to the soup.
6. Add Shredded Chicken:
- Next, return the shredded chicken pieces to the soup. Stir well to incorporate them evenly into the soup mixture.
7. Adjust Seasoning and Serve:
- Lastly, taste the soup and adjust the seasoning, adding more salt or pepper if necessary.
- Once fully cooked and seasoned to your liking, your chicken corn soup is ready to be served hot.
8. Garnish (Optional):
- Finally, garnish the soup with freshly chopped green onions or cilantro for added freshness and color.
Hint: For thick ribbons of egg, let the egg cook after you have poured it into the soup. Alternatively, whisk the soup vigorously after adding the egg for thinner strands.
How to Serve
Order this soup in any Asian, Pakistani, or Indian restaurant, and you will get a basket full of prawn crackers to eat with the soup.
And they pair very well with the soup! Moreover, you can't forget to serve the three magical sauces that take this soup to a whole other level!
Vinegar, soy sauce, and hot sauce. I know many people who cannot have this soup without adding more soy sauce and hot sauce.
Garlic bread makes a great combination with soup, too. Crispy and buttery garlic bread pairs brilliantly with chicken corn soup.
Since this soup is a starter, you can create a Chinese menu to be served after it, too. Try serving my Chicken Manchurian and Egg Fried Rice, it's sure to be a hit!
Pro Tips
- Using big pieces of chicken will increase the cooking time of the broth. Try cutting the chicken into smaller pieces so it cooks quickly.
- When you add the cornstarch slurry to the soup, keep the flame on low and add the slurry gradually while stirring. If you don't stir the soup, the slurry will form lumps. You can also remove the soup from the heat when adding the slurry.
- If you like thicker pieces of egg strands in the soup, after adding the egg, wait a minute before stirring it. This will allow the egg to cook. If you like thinner strands, stir as you add the egg.
- Equally important is that after you add the chicken to the soup, stir vigorously; otherwise, the chicken will clump together.
Substitutions
Since the recipe is so simple, you cannot substitute much.
You can replace the corn with some other vegetable if you please. You could add spring onions or carrots in its place.
Besides the veggies, you can also use beef broth if you prefer. However, the beef broth flavor is much stronger than chicken, so expect a change in taste.
Variations
In addition to this soup, you can use the chicken broth to make many other types of soups.
- Add some pasta to the soup, such as noodles or macaroni, to make it chicken noodle soup.
- Add extra vegetables. You can use any you like. Bell pepper, cabbage, carrots, and broccoli are especially popular choices.
- If you like seafood, you can add prawns, too. Prawns have a very short cooking time, so add them to the broth when you add the chicken. They should be done in a couple of minutes.
Equipment
The basic equipment that I have used to make this keema karahi recipe are as follows:
- Pan: A deep, wide pan.
- Cutting Board and Knife: to chop vegetables
- Wooden or Metal Spoon: For stirring and sautéing
- Soup Serving Bowl: for dish out
I have also compiled a handy list of all the basic kitchen equipment that you need, so if you are a student in a foreign country, a new couple, or you just moved abroad, follow this post: basic kitchen pantry items to find out more about every kitchen must have item.
Storage
Although I'm pretty sure you won't have many leftovers, it's easy to store if you do!
You can store this soup in several ways. You can prepare the broth and shredded chicken and freeze both for later use. Or, you can prepare the soup and refrigerate it for up to 4 days.
It can also be frozen for up to 2 weeks. When reheating, pour the soup into a pan and add half a cup of water. Let it heat up on a low flame.
Once it starts bubbling, stir it well, and your soup is ready to serve. It will be as good as new again!
FAQs
Sesame oil is used frequently in Chinese cooking. You can add a few drops of the oil on top when serving. It's optional.
If you are not fond of eggs, you can skip them. But the authentic recipe calls for the thin ribbon-like strands of egg.
You can use potato starch. A healthier option is rolled oats. Add ¼ cup of rolled oats to the soup, and let it cook for 5-7 minutes. The oats will help thicken the soup.
Easy homemade Chicken Corn Soup
Equipment
- 1 Pan
- 1 Cutting board & Knife set
- 1 Wooden or Metal Spoon
- 1 Soup Serving Bowl
Ingredients
- 350 grams chicken with bones for flavor
- 3 garlic cloves minced
- 5 to 6 whole black peppercorns
- 4 to 5 whole cloves
- 1 tablespoon salt
- 6 tablespoons sweet corn kernels fresh or canned
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon soy sauce
- 6 tablespoons corn flour
- 1 large egg beaten (for scrambling)
Instructions
1. PREPARE THE CHICKEN STOCK:
- First, in a large pot more than halfway full with water, bring it to a boil over medium-high heat.
- Once boiling, carefully add the chicken pieces with bones to the pot.
- Next, add minced garlic cloves, whole black peppercorns, whole cloves, and salt in the pot.
- Stir the mixture gently, cover the pot, and allow it to simmer for approximately 1 to 1.5 hours. This duration ensures a rich and flavorful chicken stock.
2. STRAIN AND REMOVE INGREDIENTS:
- After simmering, use a slotted spoon to remove the chicken pieces, garlic cloves, and whole spices from the stock. Discard them and set aside the chicken pieces to shred later.
3. ADD CORN AND SEASONINGS:
- Into the strained chicken stock, add six tablespoons of sweet corn kernels. Additionally, you can also blend 3 tablespoons of corn kernels and add the puree for a thicker consistency and flavor.
- Season the soup with freshly ground black pepper and soy sauce. Adjust the quantities according to your taste preferences.
4. THICKEN THE SOUP:
- In a separate bowl, combine six tablespoons of corn flour with water to create a smooth slurry.
- Gradually pour the corn flour mixture into the soup while stirring continuously. Adjust the thickness of the soup according to your preference.
5. INCORPORATE SCRAMBLED EGG:
- Slowly pour the beaten egg into the soup while stirring gently. The egg will cook and form delicate strands, adding richness and texture to the soup.
6. ADD SHREDDED CHICKEN:
- Next, return the shredded chicken pieces to the soup. Stir well to incorporate them evenly into the soup mixture.
7. ADJUST SEASONING AND SERVE:
- Lastly, taste the soup and adjust the seasoning, adding more salt or pepper if necessary.
- Once fully cooked and seasoned to your liking, your chicken corn soup is ready to be served hot.
8. GARNISH (OPTIONAL):
- Finally, garnish the soup with freshly chopped green onions or cilantro for added freshness and color.
Pradnya says
I love corn and chicken soup. Will be definitely trying out this recipe!
Sana Umer says
Thank you so much! I'm glad you like it! 😊