There’s just something about a warm bowl of soup that hits the spot, especially when life’s moving fast and you need something quick but still satisfying. This Chinese Chicken and Sweetcorn Soup is my go-to when I want comfort without a ton of fuss. It’s packed with protein, easy to whip up, and tastes like you spent hours cookingwithout actually spending hours. Trust me, once you try this, it’ll probably become your new favorite quick fix too.
Try my Chickpea Potato Soup recipe.
Why You’ll Love This Recipe
→ Super quick and easy ready in just about 25 minutes, perfect for busy days or last-minute cravings.
→ High in protein keeps you full and satisfied without feeling heavy.
→ Comfort food vibes silky broth with tender chicken and sweetcorn that feels like a warm hug.
→ Meal prep friendly makes great leftovers that taste just as good the next day (if not better!).
→ Gluten and dairy free so everyone at the table can enjoy it without worry.
→ Budget-friendly uses simple, affordable ingredients you probably already have in your pantry.
→ Customizable easy to tweak with your favorite veggies or a little extra spice if you’re feeling adventurous.
Try my Spicy Tom Kha Soup recipe.
What You’ll Need To Make
Let’s talk about the stars of this soup the ingredients that really make it shine:
→ Chicken breast: This is our main protein powerhouse. It cooks quickly, stays tender, and gives the soup that satisfying, hearty feel without weighing you down.
→ Sweetcorn: Adds a nice natural sweetness and a little crunch that balances perfectly with the silky broth. Plus, it’s super budget-friendly and easy to grab from the pantry.
→ Chicken stock: The base of the soup it brings all the flavors together and keeps things rich and comforting. Using a good-quality stock here really makes a difference.
→ Cornstarch: The secret weapon for that smooth, slightly thickened broth. It’s what turns this soup from good to restaurant-quality silky.
→ Eggs: When you pour them in slowly, they create these beautiful little ribbons that add texture and a bit of extra protein a simple trick that feels fancy.
→ Sesame oil: Just a splash at the end gives the soup a toasty, nutty aroma that takes the whole bowl to the next level. Don’t skip it!
These simple ingredients come together to create a soup that’s both comforting and full of flavor with zero fuss.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 25 mins
Serves: 4
Alright, let’s get this delicious soup going!
1| First up, grab a big pot and bring your chicken stock to a gentle simmer. Toss in the chicken breast, pop a lid on, and let it poach away on low heat for about 10-12 minutes until it’s cooked through. Once done, fish it out and let it chill for a minute or two before shredding it up. Oh, and don’t forget to skim off any pesky foam floating on the broth we want that soup silky smooth!
2| Turn the heat up to medium and get that broth back to a nice simmer. Add your sweetcorn and give it a good stir to mix things up.
3|Now, in a little bowl, whisk together your cornstarch with 5 tablespoons of water that’s your magic thickening slurry. Slowly drizzle it into the soup, stirring gently, and let it bubble away for about a minute until it thickens up just right. Season it with a pinch of salt and pepper to taste.
4| Here’s a fun part slowly pour in your beaten eggs while stirring the soup. Watch those beautiful egg ribbons form like little golden threads. Toss your shredded chicken back into the pot and let everything cook together for another minute.
5| Almost there! Drizzle in the sesame oil, add a dash of pepper, then sprinkle those chopped chives on top for a fresh pop of flavor. Ladle it up and enjoy every cozy, comforting spoonful!
Glycemic Index: 50 (moderate) Glycemic Load: 12 (low)
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Swap Ideas to Mix It Up
Chives → green onions or fresh cilantro
No chives? Green onions or fresh cilantro make a fresh, tasty garnish that brightens the soup.
Chicken breast → shredded rotisserie chicken
No time to cook? Grab some pre-cooked rotisserie chicken from the store to save a bunch of time and still get that tender protein goodness.
Sweetcorn → frozen corn kernels
If canned corn isn’t your thing, frozen works just as well just toss it straight into the simmering broth.
Chicken stock → vegetable broth
Want a lighter or vegetarian-friendly version? Swap the chicken stock for veggie broth. The soup still tastes amazing!
Cornstarch → arrowroot powder or tapioca starch
If you don’t have cornstarch, arrowroot or tapioca starch are great alternatives to get that silky thickened texture.
Sesame oil → chili oil or toasted walnut oil
Feeling adventurous? Swap sesame oil for chili oil to add some heat, or toasted walnut oil for a different nutty twist.
Try my Velvety Zucchini Soup recipe.
Tweak Ideas to Make It Your Own
- Add a little zing toss in a splash of soy sauce or a dash of rice vinegar for an extra layer of savory brightness.
- Spice it up if you like heat, stir in some crushed red pepper flakes or a drizzle of Sriracha before serving.
- Veggie boost throw in some sliced mushrooms, shredded carrots, or baby spinach for more color and nutrition.
- Richer broth stir in a spoonful of miso paste or a bit of grated ginger for deeper, comforting flavors.
- Make it heartier add cooked noodles or rice to turn this soup into a full meal in a bowl.
- Egg style switch instead of ribbons, try gently scrambling the eggs in a separate pan and adding them on top for a different texture.
Handy Tips for the Best Soup Ever
- Use boneless, skinless chicken breast for quick cooking and easy shredding.
- Don’t rush the poaching low and slow keeps the chicken juicy and tender.
- When making the cornstarch slurry, mix it well in cold water first to avoid lumps in your soup.
- Pour the beaten eggs slowly while stirring gently to get those beautiful egg ribbons.
- Skim off any foam from the broth early on to keep your soup clear and clean-tasting.
- Add the sesame oil at the very end cooking it too long can lose that toasty aroma.
- Leftovers reheat well just warm gently on the stove to keep the texture perfect.
- Feel free to adjust seasoning after cooking; a little extra salt or pepper can really brighten the flavors.
Try my Rustic White Bean Stew recipe.
Budget-Friendly Tips to Keep It Affordable
If sesame oil feels pricey, a small bottle lasts a long time since you only need a teaspoon or two per recipe.
Buy chicken breasts in bulk or look for sales then freeze what you don’t use to save money later.
Use homemade chicken stock if you can it’s a great way to use leftover bones and scraps, plus it’s cheaper and tastier!
Canned sweetcorn is usually affordable, but frozen corn can sometimes be cheaper and lasts longer in the freezer.
Cornstarch goes a long way, so buy a bigger bag it’s super cheap per use and great for thickening all kinds of soups and sauces.
Eggs are a budget-friendly protein booster, so don’t skip them they add great texture without extra cost.
Skip fancy garnishes and stick with simple chopped chives or green onions both are inexpensive and freshen up the soup nicely.
Serving Ideas
- Serve it up with a side of steamed jasmine rice or brown rice to make it a fuller meal.
- Pair the soup with simple steamed or stir-fried veggies like bok choy, broccoli, or snap peas for extra crunch and color.
- Add some crusty bread or garlic bread on the side if you want to soak up every last drop of that delicious broth.
- For a fun twist, serve with crispy wonton chips or baked wonton strips for dipping.
- Top your bowl with a squeeze of fresh lime juice or a sprinkle of toasted sesame seeds for a little zing.
- Add a small side of pickled vegetables (like kimchi or quick-pickled cucumbers) to balance the warm, savory flavors.
Try my Creamy Coconut Udon with Mushroom recipe.
Beverage Pairings
Non-Alcoholic:
- Jasmine tea floral, light, and soothing; a classic that complements the gentle flavors of the soup.
- Ginger lemonade zesty and refreshing with a little zing to cut through the richness.
- Sparkling water with a splash of lime simple, bubbly, and keeps things fresh on the palate.
- Chilled cucumber mint water cool and calming, perfect for a light, healthy vibe.
Alcoholic:
- Light, crisp white wine like a Sauvignon Blanc or Pinot Grigio; they bring a bright acidity that balances the savory broth.
- Dry Riesling a touch of sweetness with enough acidity to pair nicely with the sweetcorn and chicken.
- Light beer or lager easy drinking and refreshing, especially if you’re keeping it casual.
- Ginger-infused cocktail something like a Moscow Mule or a ginger mojito to echo those subtle warming flavors.
Storage & Reheating Tips
- Cool it down quickly let the soup cool to room temperature before popping it in the fridge to keep it fresh and safe.
- Use airtight containers store your soup in airtight containers to lock in flavor and prevent spills.
- Keep it refrigerated this soup will stay good for about 3-4 days in the fridge.
- Freeze for longer storage if you want to keep it longer, freeze in freezer-safe containers for up to 2 months. Just leave some space at the top for expansion!
- Reheat gently warm the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Avoid boiling as it can affect the egg ribbons’ texture.
- Add a splash of broth or water when reheating to loosen up the soup if it thickened too much in the fridge.
- Season after reheating tastes can mellow in the fridge, so give it a quick taste and adjust salt, pepper, or a splash of sesame oil if needed before serving.
Try my Silky Broccoli and Pea Soup recipe.
Final Thoughts
So there you have ita simple, cozy soup that’s as tasty as it is easy to make. Whether you’re meal prepping for the week or just need a quick dinner that feels like a warm hug, this recipe’s got your back. Give it a shot, play around with those swaps and tweaks, and let me know how it turns out. Soup’s on, my friend!
Recipe Card
Chinese Chicken and Sweetcorn Soup
Looking for a simple, tasty soup? This Chinese Chicken and Sweetcorn Soup is quick, high-protein, and so comforting! 🐔🌽 Trust me, it’s a bowl of cozy you’ll want anytime.
Ingredients
Instructions
-
Step 1:
In a large pot, bring the chicken stock to a gentle simmer. Add the chicken breast, cover the pot, and poach over low heat for 10 to 12 minutes, or until the chicken is fully cooked. Remove the chicken from the broth and allow it to cool slightly before shredding. Skim off any foam or impurities from the surface of the broth. -
Step 2:
Increase the heat to medium and return the broth to a simmer. Add the canned sweetcorn and stir to combine. -
Step 3:
In a small bowl, prepare a slurry by mixing the cornstarch with 5 tablespoons of cold water. Gradually stir the slurry into the simmering soup and cook for approximately 1 minute, or until the soup thickens. Season with salt and freshly ground pepper to taste. -
Step 4:
Slowly pour the beaten eggs into the soup while stirring gently to create thin egg ribbons. Return the shredded chicken to the pot and cook for an additional 1 minute to heat through. -
Serve:
Remove the soup from heat. Stir in the sesame oil and add a final dash of pepper. Garnish with chopped chives before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 292kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
