A cozy, heartwarming bowl of Chicken Corn Soup brings comfort in its purest form. Tender morsels of chicken float through a silky broth infused with the natural sweetness of corn and a whisper of white pepper. The golden egg ribbons weave through the soup like delicate threads, adding richness and body. Simple yet deeply satisfying, this soup transforms humble ingredients into something truly memorable — a dish that feels like home in every spoonful.

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Ingredient Breakdown

Chicken forms the backbone of this comforting dish. Diced chicken breast is the ideal choice because it cooks quickly and retains tenderness without becoming chewy. Marinating the pieces briefly with cornstarch and salt allows the meat to absorb seasoning and remain velvety soft once simmered.

The broth provides the foundation for flavor, and using low-sodium chicken broth ensures balance without overwhelming the natural sweetness of the corn. The addition of a little bouillon powder heightens the umami character, giving the soup a restaurant-worthy depth.

Corn shines in two forms — blended and whole. Blending most of the kernels with water produces a smooth, creamy texture that naturally thickens the broth without the need for dairy. The reserved whole kernels, stirred in later, bring bursts of sweetness and a pleasant contrast of texture in every bite.

Cornstarch acts as the gentle thickener that binds everything together. When whisked with water to form a slurry and poured in slowly, it transforms the liquid into a glossy, luscious consistency.

Finally, the finishing touches — whisked egg ribbons, aromatic scallions, and a touch of white pepper — give the soup a sophisticated edge. The egg ribbons create silky strands throughout the broth, while scallions provide a fresh, green brightness to round out the flavor profile.

Step-by-Step Preparation Guide

Start by boiling the broth, allowing the base to come alive before any ingredients are added. This first step awakens the aroma of the chicken stock, creating a savory canvas for the layers to build upon.

Marinating the chicken is a quick yet transformative step. A touch of cornstarch, salt, and water helps the chicken retain moisture and absorb flavor. Once added to the simmering broth, the chicken cooks gently and evenly, emerging tender rather than stringy.

Blending the corn gives the soup its creamy body. The smooth purée merges seamlessly into the hot broth, infusing it with sweetness and subtle earthiness. The reserved kernels, added later, punctuate the smooth texture with little bursts of flavor.

When thickening the soup, patience is key. The cornstarch slurry should be poured in gradually while stirring constantly. This prevents lumps and allows the soup to achieve that perfect, velvety consistency seen in classic Asian-style soups.

The final flourish — the egg. Slowly drizzling the beaten egg into the simmering soup while stirring in circular motions forms those delicate, cloud-like ribbons. With each turn of the spoon, the broth transforms into a luxurious, silky creation ready to be served and savored.

Recipe Tips

Control the soup’s texture by adjusting the cornstarch slurry; add more for a thicker consistency or reduce for a lighter finish.

A brief marinade for the chicken keeps the texture tender and prevents dryness during cooking.

For elegant egg ribbons, pour the beaten egg in a slow, thin stream while gently stirring the soup in one direction.

Avoid over-seasoning; taste before adding salt, as bouillon and broth already contain sodium.

Store leftovers in an airtight container and reheat gently over low heat to preserve the soup’s silky consistency.

What to Serve With This Recipe

This soup pairs wonderfully with both light and crispy sides. Serve it alongside vegetable spring rolls or golden-fried dumplings for a satisfying meal. Garlic bread adds a Western twist, soaking up the flavorful broth beautifully. For something lighter, a crisp cucumber salad or steamed edamame complements the creamy soup with freshness and crunch.

For beverages, a pot of jasmine or green tea enhances the soup’s delicate flavors, while a warm ginger drink introduces a soothing spice that pairs perfectly with the comforting warmth of the broth.

Frequently Asked Questions

Can I use leftover rotisserie chicken instead of raw chicken breast?
Yes, simply shred it and add it once the broth has thickened to prevent overcooking.

What can replace chicken broth for a vegetarian version?
Substitute with vegetable stock and replace chicken with tofu or extra corn for a lighter take.

How can I make the soup creamier without adding dairy?
Blend a larger portion of corn or simmer a little longer to naturally thicken the broth.

Can I freeze this soup and reheat it later?
Yes, but omit the egg before freezing. Add the egg ribbons when reheating for a fresher texture.

What should I do if the soup becomes too thick?
Thin it with a few tablespoons of warm broth or water until it reaches your preferred consistency.

Creative Variations

For a touch of heat, drizzle chili oil or stir in a bit of crushed red pepper. A small amount of grated ginger can also lift the soup’s aroma. To make it heartier, toss in diced carrots, peas, or bell peppers for extra color and crunch. For a different protein twist, substitute shrimp or tofu for chicken while keeping the same rich, savory base.

Chicken Corn Soup embodies the essence of comfort cooking — simple ingredients transforming into something soothing and soul-satisfying. Each spoonful delivers warmth, texture, and flavor, making it the perfect dish for cozy nights or family gatherings. Serve it steaming hot with your favorite accompaniments and savor the timeless comfort it brings.

Ingredients

1 (10-ounce) boneless, skinless chicken breast, diced
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 (15.25-ounce) can whole-kernel corn, drained and rinsed
1/4 cup plus 1 teaspoon cornstarch
1/2 teaspoon chicken bouillon powder
1 large egg, beaten
1/8 teaspoon ground white pepper, plus extra for serving
3/4 teaspoon sugar
Kosher salt, to taste
Thinly sliced scallions, for garnish

Instructions

In a large covered saucepan, bring the chicken broth and 2 cups of cold water to a rolling boil over high heat.

Meanwhile, in a small bowl, combine the diced chicken breast with 1 teaspoon cornstarch, 1 tablespoon cold water, and 1/2 teaspoon salt. Mix thoroughly until the chicken absorbs the liquid and is evenly coated. Set aside to marinate briefly while you prepare the remaining ingredients.

Drain the canned corn and set aside 1/2 cup of whole kernels for later use. Place the remaining corn in a blender with 1½ cups of cold water and blend until smooth and creamy, about 15 seconds. If you prefer a smoother texture, strain the mixture through a fine sieve. Set the corn purée aside.

In another small bowl, whisk together the remaining 1/4 cup cornstarch with 1/4 cup cold water until no lumps remain, forming a smooth slurry. Keep it aside for thickening the soup later.

Once the broth comes to a boil, stir in the corn purée and marinated chicken. Reduce the heat to medium and allow the mixture to simmer gently until the chicken pieces are tender and fully cooked, about 3 minutes.

Slowly pour the cornstarch slurry into the soup in a thin, steady stream, whisking continuously to prevent clumping. Bring the soup back to a gentle simmer and cook for another 2 minutes, until it thickens slightly and gains a silky consistency.

Add the reserved corn kernels, chicken bouillon powder, sugar, white pepper, and 1 teaspoon salt. Stir to combine, letting the flavors meld together.

Gradually drizzle in the beaten egg while stirring the soup in a circular motion to form delicate egg ribbons. Once the egg is cooked and dispersed evenly, taste and adjust the seasoning with more salt or pepper if needed.

Ladle the soup into bowls and garnish with thinly sliced scallions. Serve warm for a comforting, flavorful bowl of classic Chicken Corn Soup.