Chinese SweetCorn Chicken Soup
Thick Chinese Sweet Corn Soup takes just 20 minutes to make from scratch. Tender shredded chicken in a broth laced with silky egg ribbons is savory, comforting, and a drizzle of sesame oil rounds off all the flavours perfectly.
Growing up, Chinese sweet corn soup was one of the most frequently ordered in the restaurant because it is slightly sweet, has mild flavors and always felt like a hug. I love corn a lot, which is another reason to love this soup.
This is a comforting soup that you can enjoy throughout the year but is more appreciated during cold winter. Whether it is to chase away the chill or you desire to have something heartwarming, this soup is perfect. What’s more, you can make this in 20 minutes using healthy ingredients.
Sweet corn is a versatile ingredient and I have used it in dishes for a variety of occasions. Take the classic corn chowder which you can make in a jiffy with Instant Pot, or a variatin that pumps up the flavors with bacon and shrimp too.
Ingredients you need
- Chicken breast – I always have some chicken breast lying in the refrigerator, and it comes in handy.
- Aromatics – Chicken breast is cooked in ginger, garlic, and broth for extra flavor.
- SweetCorn – Use fresh if you have else canned corn also works.
- Creamed Corn – Creamed corn adds thickness to the soup.
- Eggs – Another key ingredient in this soup is the egg. When the egg is whisked into the simmering broth, it creates ribbon-like structures and gives the soup some body.
- Seasoning – This Sweet Corn Chicken Soup is mildly seasoned with salt, and freshly cracked pepper.
- Soy sauce – adds umami to the soup.
- Sesame Oil – to season at the end.
- Green Onion – For garnishing.
Steps to make Sweetcorn Chicken Soup
- Begin with making an aromatic broth base to poach chicken breast. I prefer sauteing garlic in oil to infuse the flavor. Once the broth comes to a boil, reduce heat. Add chicken breast and simmer for 6-7 minutes. Then remove from the broth and let it rest covered while you make rest of the soup. Note: For moist chicken, don’t skip resting it for 8-10 minutes.
If you are using already-cooked chicken, then you will save 10 minutes straight away.
- Either you can shred poached chicken or cut it into smaller cubes. And to the pot add corn kernel and creamed corn to the remaining stock in the pot. Mix everything well.
- Next is to add whisked eggs slowly to the soup base to create sliky ribbons. It adds body to the soup. Make sure to reduce the flame and stir soup slowly while adding the egg. The idea is to break the egg into thin strands.
- After adding the egg, let the soup simmer for a minute or so. Beacuse the chicken is already cooked trough, add it just towards the end along with the seasonings. No need of cooking the chciken longer as it might dry out.
Frequently asked questions
If you have cooked chicken handy, preferably poached chicken use it to save time. Make sure the cooked chicken is not heavly seasoned with any spices.
A can of creamed corn is convenient to use and it thickens the soup too. But you can skip it and use fresh corn and cornstarch instead. Details for substituting creamed corn is mentioned in the recipe card.
While the restaurant version doesn’t have any veggies, adding bits and bobs of veggies will make it more filling and nutritious. You can add finely diced carrots, Chinese greens, blanched broccoli florets, etc.
Storage
Allow the soup to cool to room temperature before storing it. You can freeze it in an airtight container or freezer bag. You can refrigerate this soup for up to 3 days.
The good news is that you can safely freeze it in an airtight container for up to 3 months. Freezing preserves the taste and texture of the soup. Microwave it in a safe container before serving.
Other soup recipes
- Cauliflower Soup – This is a healthy, low-carb, keto-friendly recipe that is also creamy and delicious.
- Creamy Vegetable Soup – A healthy, gluten-free recipe made with loads of vegetables and the richness of parmesan cheese.
- Potato Soup With Sausage – Potato and Italian sausage in a light and flavorful soup.
- Pumpkin Sweet potato Soup – A fall-favorite classic with pumpkin and sweet potato which is creamy and velvety smooth in texture.
- Sausage Tortellini Soup – Tomato-based broth, sausage, and cheesy tortellini make this soup filling and flavorful.
Sweet Corn Chicken Soup
Ingredients
- 1 tablespoon Oil
- 1 tablespoon Garlic Minced
- ½ tablespoon Ginger Minced
- 4 cups Chicken Stock
- 1 large Chicken breast
- 1 Fresh Corn on the cob ( ref notes 1 for substitute)
- 1 can Creamed Corn (400 gms)
- 1 tablespoon Soy sauce
- 1 large egg
- Salt and Pepper per taste
- Green Onion for garnishing
Instructions
How To Make On Stove Top
- Heat oil in a large saucepan or soup pot. Saute minced garlic for 30 seconds until aromatic (don't brown).
- Pour in the stock and minced ginger. Bring the mixture to a simmer.
- Lower heat. Add in the chicken breast, cover, and cook on the lowest flame for 6-7 minutes. Remove and rest the chicken breast covered for 10 minutes.
- While the chicken is resting, add corn kernels and the can of creamed corn to the stock(poached liquid) in the saucepan. Combine well and simmer for 2 minutes.
- Whisk one egg. Slowly add to the simmering soup while stirring the soup with another hand in a clockwise direction. You would see thin ribbons of eggs forming the soup. After all the eggs is incorporated, simmer the soup for a minute for the egg to cook.
- Add shredded chicken, soy sauce, toasted sesame oil, salt and pepper. Stir and let it simmer for another 1-2 minutes.
- Finish off the soup with chopped green onion. Serve.
- ( Instruction for creamed corn substitute and using pre-cooked chicken mentioned in notes).
Instant Pot Settings
- Set Instant Pot in Saute mode. Once the timer is off and the sign says ‘ON’, add oil.
- When the oil is hot,Stir in ginger and garlic. Saute for a minute, until the raw smell is gone.
- Pour in Chicken Stock. Season with salt. Add Chicken Breast to the pot.Close the lid. Set to 'Manual Mode' and 6 minutes. Put the vent to sealing position. Let it cook on high pressure for 6 minutes.
- When the countdown is over, let the pressure release naturally for 10 minutes. Then do a quick release.
- Remove cooked chicken using a spatula and keep aside covered.
- Set Instant Pot to saute mode again. Add corn kernel and Creamed Corn. Stir well
- Whisk one egg. Slowly add to the simmering soup while stirring the soup with another hand in a clockwise direction. You would see thin ribbons of eggs forming the soup. After all the eggs is incorporated, simmer the soup for a minute for the egg to cook.
- Meanwhile, shred chicken using two forks. Add shredded chicken to the pot. Followed by Soy Sauce, toasted sesame oil, salt and pepper. Mix everything well.
- Finish off the soup with chopped green onion. Serve.
Video
Notes
- Fresh corn has an inherent sweetness but you can surely go with frozen corn for its convenience. Use a can of drained and rinsed canned corn kernels instead of fresh corn.
- To substitute canned creamed corn – Blitz another 3/4th cup of corn in a food processor just until kernels are half broken. Add 1/2 cup of water, 1/2 teaspoon sugar, and 2 tablespoons of cornstarch. Stir in this mixture into the saucepan instead of canned corn. Let it cook until the mixture thickens.
- To use pre-cooked chicken– Skip poaching of chicken breast. After sauteing garlic, add stock, grated ginger, corn, and creamed corn to the sauce pan. Bring everything to a simmer. Follow the rest of the steps as such.
Nutrition
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lovely recipe & Nice Presentation
Made this for lunch as my son is sick, we both loved it !
We don’t get creamed corn here, I added extra corn and stock, it was delicious.
Thank you Anita, hope your son feels better now.
Delicious! This is one of my husband’s favorite recipes that I’ve ever made, and he requests it often! We love having it with biscuits or warm bread. Easy to make and great as leftovers too!
Made this tonight 100% as instructed in my Instantpot. Perfection!
Never really had a dish like this, but both my girlfriend and I loved it! Thanks for posting it!
Very good soup, I marinated the chopped breast in soy sauce, rice wine, water, cornstarch, sesame seed oil and salt and pepper for 15 minutes before I made the rest. But it’s kind of bland.
made it last night – delicious!
Oooh this was so good and so easy to make! Growing up, the Chinese restaurant we went to had a chicken & corn chowder that I loved, but since I’ve moved, I can’t find a similar one. This totally hit the spot.
We dont get creamed corn here can i just use normal corn or maybe add some cream?
Normal corn and Cream should work. You can roughly chop a few corn kernels while adding too.