Chinese chicken corn soup is a beloved classic found on every Chinese restaurant menu. This silky, slightly sweet soup combines the comfort of egg drop soup with tender chicken and sweet corn. The secret is using both creamed corn for silkiness and whole corn kernels for texture.
This soup comes together in just 25 minutes, making it perfect for a quick appetizer or light meal. The egg ribbons add protein and visual appeal, while a drizzle of sesame oil at the end provides that authentic restaurant flavor.
Key Ingredients
- Creamed corn: Creates silky texture
- Corn kernels: Adds texture
- Cornstarch: Thickens to perfect consistency
- Sesame oil: Authentic finishing touch
Perfect Egg Ribbons
- Beat eggs thoroughly
- Soup must be simmering
- Pour in thin stream
- Wait 30 seconds before stirring
Serving Suggestions
- Crispy wonton strips
- Chili oil for heat
- Extra green onions
- Perfect starter for Chinese meal
Chinese Chicken Corn Soup
A silky, comforting Chinese soup featuring egg ribbons, sweet corn, and tender chicken. Restaurant-style made easy at home.
Nutrition per serving
245 Calories
24g Protein
22g Carbs
7g Fat
2g Fiber
Ingredients
Instructions
- . Simmer broth with ginger and chicken.
- . Add corn and seasonings. Thicken with cornstarch.
- . Drizzle eggs for ribbons.
- . Serve with sesame oil and green onions.
Recipe Notes
- Crab version: Replace chicken with crab meat for the classic variant.
- Silkier texture: Blend half the corn before adding.
- More authentic: Add a splash of Shaoxing wine.
- Storage: Refrigerate 3 days. Egg ribbons soften over time.