Sweet Corn Chicken Soup

Craving something cozy and flavorful? This sweet corn chicken soup is the perfect answer. With tender chicken, bursts of sweet corn, and a rich, savory broth, it’s a comforting meal that only takes 30 minutes to make.

If you're looking for a quick and easy meal that feels like a cozy hug, you have to try this sweetcorn chicken soup. It's the perfect fix for busy weeknights or when you're craving those classic takeout flavors without leaving the house.

This is a soup that’s so easy to make. It uses everyday ingredients and comes together in a flash. You'll love the savory broth, tender chicken, and sweet pops of corn – it's seriously comforting!

And what I really like about this Chinese sweet corn and chicken soup is that it’s so easy to make it your own. Throw in any extra veggies you have on hand, make it vegetarian, or add a touch of spice. No matter how you customize it, you're going to love it!

Why you’ll love this sweet corn chicken soup

• Seriously quick — This soup comes together in no time – perfect for those "what's for dinner?" moments.
• Way better than takeout: satisfy that Chinese soup craving without even leaving the house.
• Totally flexible: throw in extra veggies, a kick of spice, or whatever you like!

What you’ll need

Sesame oil — A little goes a long way! Toasted sesame oil adds a rich, nutty flavor to the base of the soup.

Spring onions — You’ll use both the white and green parts in this soup. The whites go in at the beginning for aromatics and the greens at the end for a fresh pop.

Garlic + ginger — This classic combo is the heart of the soup. Freshly chopped is best for maximum flavor.

Chicken — You can use boneless, skinless chicken breasts or thighs. Pre-cooked, shredded chicken is also great for a super quick version.

Chicken stock — Homemade is always amazing, but a good quality store-bought stock works perfectly well.

Sweetcorn — Canned sweetcorn works best. Drain half the can, reserve the liquid, and slightly mash the corn for a creamy texture. You can also use a mix of canned sweetcorn and creamed corn for an even richer soup!

Cornstarch — This helps thicken the soup. Make a slurry (mix with a bit of water) before adding to prevent lumps.

Soy sauce — Soy sauce adds umami and a salty kick. Adjust the amount to your taste.

Eggs — Eggs add a delicate texture and richness. Drizzle them in slowly while stirring for those pretty egg ribbons.

How to make sweet corn and chicken soup

Heat the sesame oil in a large pot over medium heat. Add the white parts of the spring onions. Cook for 1-2 minutes, stirring frequently.

Add the garlic and ginger and continue to cook for another minute until fragrant.

Next, add the bite-size chicken pieces and cook until lightly browned.

Pour in the chicken stock and bring to a boil, then lower the heat and simmer for 5 minutes with a lid ajar.

Meanwhile, use a hand blender to smash half of the sweet corn. Add all sweetcorn to the pot and cook for another 5 minutes.

Make a slurry from the cornstarch and water and stir it into the pot, then add the soy sauce.

Reduce the heat to low and slowly drizzle in the whisked eggs while stirring the soup constantly. This will create delicate egg ribbons.

Season with salt and pepper to taste. Garnish with the green parts of the spring onions and enjoy immediately!

Helpful tips

• Lightly browning your chicken pieces adds another layer of flavor and depth.
• Adjust the amount of cornstarch slurry to achieve your desired soup consistency.
• Top your soup with extra spring onions, a sprinkle of sesame seeds, or fresh herbs like cilantro for a pop of color and flavor.

Substitutions and variations

• Spice it up: Adjust the heat to your liking with chili flakes, sriracha, a dash of your favorite hot sauce, or freshly chopped chili peppers.
• Amp up the veggies: Expand your veggie options with shredded cabbage, chopped bell peppers, green beans, broccoli florets, or even baby spinach for a boost of nutrients.
• Boost the flavors: Swap in tamari or coconut aminos for soy sauce, add a drizzle of fish sauce for depth, or stir in a spoonful of miso paste for an extra umami hit.
• Make it vegetarian: Simply swap the chicken for firm tofu cubes or your favorite vegetarian chicken-style pieces and replace the chicken stock with vegetable stock.

What to serve with sweet corn and chicken soup

• Crispy prawn toast: Enjoy the contrast of the creamy soup with crunchy prawn toast for a classic Chinese restaurant-style experience.
• Vegetable spring rolls: Fresh or fried spring rolls filled with vegetables complement the flavors of the soup beautifully.
• Steamed rice: A simple side of steamed rice, white or brown, soaks up the flavorful broth and adds a filling component to your soup.

Leftovers and storage

• Cool the soup completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
• Gently reheat leftovers on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through.
• Freeze in individual portions or a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

If you liked this sweet corn chicken soup recipe, you might also like some of my other easy chicken soups:

• Lemon Ginger Chicken Soup
• Chicken Enchilada Soup
• Avgolemono — Greek Lemon Chicken Soup
• Chicken Alfredo Tortellini Soup
• Chicken Quinoa Soup

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