Chinese Chicken Corn Soup with Egg Ribbons
Cook Chinese-style chicken corn soup with shredded chicken, sweet corn, egg ribbons, stock, green onion, ginger, and beginner soup tips.
soup, chicken, family-friendly, comfort-food
ginger: 2 thin slices, optional (optional).
white pepper: Pinch, optional (optional).
toasted sesame oil: 1 tsp, optional (optional).
Shred cooked chicken into small bite-size pieces so it warms quickly in the soup. Drain canned corn or measure frozen corn straight from the freezer. Beat the eggs in a small bowl and mix cornstarch with 2 tablespoons cold water in a separate bowl.
Pour the stock into a saucepan and add ginger if using. Bring it to a gentle simmer over medium-high heat, then lower the heat so the surface moves but does not boil aggressively. Simmer for 2 minutes to flavor the broth.
Add the shredded chicken and corn. Stir and simmer until everything is hot, about 3 to 4 minutes. If using raw chicken instead of cooked chicken, simmer thin pieces until no pink remains and the center reaches 165 F / 74 C.
Stir the cornstarch slurry again, then drizzle it into the simmering soup while stirring. Wait 30 to 60 seconds for the broth to turn glossy. If it looks too thick, add a splash of water or stock; it should still be spoonable like soup.
Keep the soup at a low simmer. Pour the beaten egg in a thin stream while gently stirring in one direction. The egg should turn pale yellow and float in soft ribbons. Avoid hard boiling after the egg goes in, or the texture can become rough.
Remove the ginger slices if you do not want to eat them. Stir in soy sauce, white pepper, sesame oil if using, and green onion. Taste carefully and add a little salt only if needed. Serve hot while the corn is sweet and the egg is tender.
Frozen corn is the easiest year-round choice and does not need thawing before it goes into the soup.
Rotisserie chicken or leftover roast chicken works well if added after the broth starts simmering.
Use vegetable stock and tofu instead of chicken for a meat-free corn soup.
Use canned creamed corn for a sweeter, thicker version; reduce the cornstarch by half.
Cooked chicken: Rotisserie chicken, Poached chicken breast, Chicken thigh. Add cooked chicken just long enough to warm it. Raw chicken must simmer until fully cooked.
Corn: Frozen corn, Canned corn, Creamed corn. Creamed corn makes a sweeter, thicker soup, so use less cornstarch if you choose it.
Ginger: Fresh ginger slices, Grated ginger, Skip for a milder family version. Slices are easier to remove before serving and are less intense than grated ginger.
Can I use canned corn for chicken corn soup?
Yes. Drain canned corn before adding it. Creamed corn also works, but it makes the soup sweeter and thicker.
Can I make chicken corn soup with raw chicken?
Yes. Slice it thinly and simmer until no pink remains and the center reaches 165 F / 74 C.
No. This version is mild by default. Chili crisp or white pepper can be served on the side.