How to Make Delicious Chicken and Sweetcorn Soup

Chicken and sweetcorn soup is a hearty, comforting soup that is popular in Chinese cuisine. It features a velvety, flavorful broth with tender chicken, sweet corn, and egg ribbons. This soup is easy to whip up at home and makes for a satisfying meal any time of year. In this article, I’ll walk you through the step-by-step process of how to make this delicious soup.

Ingredients You’ll Need

The beauty of chicken and sweetcorn soup is that it relies on simple, easy-to-find ingredients. Here’s what you’ll need

• Chicken – Chicken breasts, thighs, or a rotisserie chicken all work well. You’ll shred or dice the cooked chicken.

• Sweetcorn – Use frozen, canned, or fresh corn kernels.

• Chicken broth – Homemade or store-bought broth provides the base.

• Eggs – Lightly beaten eggs create the ribbon texture when stirred in

• Aromatics – Garlic, ginger, green onions, etc. add flavor.

• Thickeners – Cornstarch or potato starch helps create the luxurious texture.

• Seasonings – Soy sauce, sesame oil, white pepper, salt, etc.

• Oil – To sauté. Peanut, vegetable, or sesame oil all work.

• Optional extras – Mushrooms, carrots, peas, tofu, etc.

Step-By-Step Instructions

Follow these simple steps to make restaurant-quality chicken and sweetcorn soup at home.

1. Prep the Ingredients

• Dice or shred cooked chicken breasts into bite-size pieces.

• Drain canned or defrost frozen corn kernels.

• Mince garlic, grate fresh ginger, and slice green onions.

• Whisk together eggs with a pinch of salt in a small bowl.

• Mix cornstarch or potato starch with water to make a slurry.

2. Sauté the Aromatics

• Heat oil in a large pot over medium heat.

• Sauté minced garlic, grated ginger, and sliced onions for 1-2 minutes.

3. Simmer the Broth

• Add chicken broth and bring to a gentle simmer.

• Stir in corn kernels and let simmer for 5 minutes.

4. Add Chicken

• Stir in cooked, diced chicken breast.

• Let simmer until heated through, about 2-3 minutes.

5. Thicken the Soup

• Give cornstarch slurry a stir and slowly drizzle it into the simmering soup while stirring continuously.

• Cook for 2 minutes until soup thickens to a velvety texture.

6. Swirl in Beaten Eggs

• While stirring soup in one direction, slowly pour beaten eggs in a thin stream.

• Keep stirring for 30 seconds to form delicate egg ribbons.

7. Season and Finish

• Season with soy sauce, sesame oil, white pepper, and salt to taste.

• Remove from heat and stir in sliced green onions.

• Ladle into bowls and serve immediately. Enjoy!

Variations and Substitutions

One of the great things about chicken and sweetcorn soup is how customizable it is. Try these tasty variations:

• Use vegetable or mushroom broth instead of chicken broth for a vegetarian version.

• Add extra vegetables like carrots, mushrooms, peas, or baby spinach.

• Use seafood like shrimp or crab meat instead of chicken.

• For a spicy kick, stir in chili garlic sauce or chili oil.

• Top with crunchy garnishes like fried wonton strips, toasted sesame seeds, or crispy garlic chips.

• Swap cornstarch slurry for creamy peanut butter to thicken and add nutty flavor.

Cooking Tips for the Best Soup

Follow these tips for guaranteed soup success:

• For maximum flavor, make your own chicken broth using a whole chicken carcass. Simmer bones/carcass in water with aromatics for 1-2 hours before straining.

• Allow corn kernels to simmer in broth for a few minutes to infuse more sweet corn taste.

• Stir cornstarch slurry slowly to prevent lumps.

• Swirl eggs in gently so they form delicate ribbons rather than fully cooking into egg drops.

• Taste and adjust seasoning as needed at the end. The soup should taste well-balanced.

Serving Suggestions

Chicken and sweetcorn soup makes a comforting meal on its own, but you can round it out with these tasty accompaniments:

• Steamed jasmine rice or rice noodles

• Garlic-buttered rolls or cornbread

• Crispy pan-fried potstickers or dumplings

• Sautéed greens like bok choy, Chinese broccoli or spinach

• Fresh spring rolls with peanut dipping sauce

• Kimchi, pickled vegetables or a crunchy slaw

Storage and Leftovers

Like many soups, chicken and sweetcorn soup can be prepared in advance:

• Store cooled soup in airtight containers in the fridge for 3-4 days.

• Freeze for up to 3 months in freezer bags or containers, leaving headspace.

• When reheating, add extra broth or water if soup is too thick.

• Reheat gently over medium-low heat, stirring often to prevent egg ribbons from overcooking.

FAQs

Get answers to some common questions about making this popular soup:

Can I make this soup gluten-free?

Yes! Just use a gluten-free soy sauce or tamari. Check all broths and thickeners to ensure they are gluten-free as well.

Can I use leftover roasted chicken?

Absolutely. Shred or dice any leftover roasted, poached or baked chicken. Dark or white meat works great.

What’s the best corn to use?

Fresh sweet corn cut from the cob is ideal for maximum flavor, but frozen or canned corn works well too.

Do I have to use eggs?

While the egg ribbons add lovely texture, you can omit them if needed. The soup will still be thick and delicious.

Can I add more vegetables?

Yes! Many vegetables complement this soup well like carrots, celery, mushrooms, baby spinach or water chestnuts. Add towards the end of cooking.

Is this soup freezer-friendly?

It freezes beautifully for up to 3 months. Allow the soup to cool fully before transferring to freezer bags or containers.

Enjoy Restaurant-Worthy Soup at Home

Now that you know how to make chicken and sweetcorn soup step-by-step, you can recreate this satisfying Chinese favorite any night of the week. The simple ingredients come together in a cozy, soul-warming soup that comforts and satisfies. Adjust the recipe to your taste and garnish with your favorite toppings for a personalized bowl. Enjoy this hearty soup on a cold night or anytime you need a dose of warmth in a bowl!