This Chinese Corn Chicken Soup has a great flavor and is a hearty meal. I love the combination of corn, chicken ground, and egg… loaded with Asian flavors such as fresh Ginger and scallions. Really so good!
I make this Chinese corn soup in large batches and freeze them for later. It’s very convenient!
Why I love this soup
My childhood was filled with Chinese corn chicken broth. My dad always made it because he knew it was one of my favorites to eat for dinner. This is pure comfort food to me.
I love the combination of sweet corn, ground chicken, Ginger, and egg. The cornstarch thickens the soup just right. It’s like Asian corn chowder!
Chinese corn chicken is similar to egg drop soup except that it’s loaded with chicken and corn. It’s richer and more hearty. It’s delicious!
Ingredients you’ll need
You’ll need these ingredients to make Chinese corn chicken. These ingredients are all readily available. Most of these are always in my fridge and pantry.
- Ground Chicken: Also use ground turkey or ground pork.
- Grated Ginger and minced Garlic: For aromatics and flavor.
- Broth: For 28 oz. of corn, you’ll need 4-5 cups.
- Corn Kernels: For convenience, I use canned corn kernels. However, fresh or frozen corn can also be used.
- Cornstarch & water: To thicken soup.
- Eggs – To add texture, you’ll stir the beaten egg into the soup.
- Sesame Oil: To flavor.
- Scallions for Garnish
- Salt and pepper
Let’s make it!
- It is easy to make Chinese corn chicken soup! This takes around 30 minutes.
- Cook the chicken through. This step involves browning the chicken with Ginger and garlic to add flavor. The brown bits that are left behind will be flavorful, so make sure you deglaze your pot.
- Add corn and broth. Add the soup, after deglazing it, to remove the brown bits. Add the corn. Add corn. Simmer for 10 minutes.
- Add an egg and swirl it: Beat the eggs in a bowl and then add them to the soup while mixing it with a fork. If needed, add more broth.
- Add seasonings to the dish and add garnishes: Sesame oil, salt, pepper, scallions.
Substitutions and Variations
- You can easily make some great changes to this Chinese corn chicken soup. Here are a few ideas:
- Try ground turkey or pork instead of ground chicken.
- You can also use cooked chicken breast shreds instead. It’s already cooked, so there is no need to brown the chicken. Add it to the end. Much quicker…and just as delicious!
- Some people like to add cilantro as garnish. My dad loves it!
- ▢ Pan with olive or vegetable oil
- ▢ Half a pound of ground chicken
- ▢ Ginger, grated to a teaspoon.
- ▢ Two cloves garlic, minced
- ▢ Add more chicken broth as necessary.
- ▢ Can of sweet corn kernels (28 oz), drained
- ▢ 3 Tablespoons of cornstarch
- ▢ Four tablespoons of water (cold, room temperature, or hard)
- ▢ Two large eggs, lightly beaten
- ▢ Enjoy sesame oil
- ▢ Taste salt and pepper
- ▢ Green onions sliced for garnish
- Heat about one tablespoon of vegetable oil in a large Dutch oven or pot over medium heat. Add the chicken to a large pot or Dutch oven and heat until it is browned, then break apart. This should take about 6 minutes. Stirring constantly, add the minced garlic and grated Ginger. Cook until fragrant, another 2 minutes.
- Add 4 to 5 cups of chicken broth and deglaze by scraping brown bits off the bottom of the pot (use a wooden spoon to avoid scratching the bank). Stir in the corn kernels. Bring to a rolling boil, and then turn down the heat for 10 minutes.
- Add the cornstarch to the soup after you have dissolved it in 4 tablespoons of cold or room-temperature water. As it simmers, the soup will thicken. Simmer for 5 minutes. Note: Add more broth if the desired consistency is not reached.
- Increase the heat to medium. Stir to swirl the eggs in, and add them after they are lightly beaten. Cook for about 1-2 mins. If needed, season with additional salt and pepper.
- To taste, add a little sesame seed oil. Garnish the dish with sliced green onions. Enjoy!