Chicken Corn Soup

Chicken Corn Soup

A recipe for chicken corn soup, Make this recipe at home in under 30 minutes and with only a few ingredients! Serve it with soy sauce, vinegar and red chili paste.CK 01


  • 2 ½ cups 600 ml chicken or vegetable stock / broth (can use store-bought or homemade)
  • 1 can 16oz/420g creamed corn (see note 1)
  • 1 teaspoon soy sauce see note 2
  • 1 teaspoon vinegar
  • 1 teaspoons ginger minced finely chopped
  • 1 cup shredded cooked chicken see note 3
  • 1 teaspoon cornflour / cornstarch
  • 1 egg whisked
  • ½ teaspoon salt
  • ½ teaspoon white pepper


  • Place the chicken or vegetable stock / broth in a saucepan. Add a can of creamed corn, soy sauce (if using), vinegar, ginger, and chicken. Reserve a tablespoon of the chicken to use as garnish in the end. Bring to a boil, and then cook for about 2 minutes.
  • Dissolve the cornflour / cornstarch in cold water to make a slurry, and add this to the soup. Cook the soup for a few minutes, until it thickens. In case desired consistency isn’t reached, another teaspoon of cornflour / cornstarch can be used.
  • Add salt and white pepper, and mix through.
  • Whisk the egg in a small bowl. Turn the heat off, and then slowly add the egg in the soup. As it cooks, egg ribbons will be created throughout the soup. This step will also thicken the soup.
  • Pour the soup into a medium sized bowl, and garnish with sliced spring onions, and the reserved chicken.
  • Serve with additional soy sauce, vinegar and red chili paste.

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