The Easiest Chinese Chicken and Sweet Corn Soup
I've been obsessed with this Chinese chicken and sweet corn soup since I was small! I literally ordered it at every Chinese restaurant in Jamaica. It was my go-to bowl of soup. But when I moved to the U.S. for college and tried the takeout version, it disappointingly was not the same so I taught myself how to make it at home. After a few test runs I finally nailed the easiest Chinese chicken and sweet corn soup recipe with the nostalgic flavor I grew up loving!
This version tastes just like the one I remember: silky ribbons of egg white, sweet pops of corn, and tender shreds of chicken swimming in a rich, thick and comforting broth. It's everything you love about classics from Chinese restaurants right at home - fast and with a handful of ingredients you can grab at any grocery store. Plus, it's a great way to use what's left of that rotisserie chicken in your fridge.
In under 30 minutes you'll have a cozy, protein-packed bowl of soup perfect for chilly nights, busy weeknights, or whenever you're craving easy Chinese chicken comfort food.
Key Ingredients
Chicken. This Chinese and chicken sweet corn soup uses chicken that's already cooked for ease. It's the perfect way to use up the rest of Sam's or Costco rotisserie chicken sitting in your refrigerator. I use a combination of dark and white meat using both the chicken breast and chicken thighs.
Corn. The base of the soup is creamed sweet corn. It thickens the soup along with the shell egg whites so theres no need for heaping tablespoons of cornstarch or a cornstarch slurry.
Whole corn kernels are also added for slight element of freshness and a touch of sweetness to this hearty soup. You can use canned sweet corn, frozen corn or opt to peel kernels from a fresh ear of corn.
Egg whites. These give the Chinese chicken & sweet corn soup its luxuriously silky texture. Using just egg whites results in softer ribbons of egg throughout the soup. Looking for something to do with those extra egg yolks? Check out these recipes!
Soy sauce. Adds to the richness of the soup and gives an umami flavor
Scallions. Adds brightness to the soup. Add at the end to keep them crisp. You can also use spring onions.
Chili oil. This is optional but I love adding some extra heat to my chicken and sweet corn soup.
Tips for the Best Chinese Chicken & Sweet Corn
Use shell egg whites - In my trial and error I did try with carton egg whites but since they are not as viscous as shelled egg whites it forms large clumps rather than threads in our broth and tends to make the soup very watery.
Add fresh corn from the cob - this recipe calls for a can of cream style corn but for a crisp, refreshingly sweet crunch I like to add kernels from freshly boiled corn. Frozen or canned sweet corn also works.
Use that leftover chicken in your fridge! My favorite part about this recipe is that it gives me the opportunity to repurpose leftovers that that would otherwise go bad. I use what's left of my rotisserie chicken from Sam's! But any of your favorite cooked chicken will do!
Frequently Asked Questions
Can I omit the chicken? Yes. You can substitute for vegetables like mushrooms (my favorites are oyster mushrooms) but crab also makes for a delicious seafood soup. If you want to make this soup vegetarian make sure you sub the chicken broth for a vegetable broth.
Why didn't my egg whites form threads in my chicken and sweet corn soup? The chicken broth needs to be hot but not boiling. A gentle simmer and stirring in the egg whites will give the best results. In addition make sure you use shell egg whites as carton egg whites don't give the same results.
Does Chinese chicken & sweet corn soup freeze well? Yes! I recommend freezing the soup pre-portioned for convenience. In addition, avoid adding the green onions before freezing since they'll lose their crisp once thawed.
Can I use whole eggs instead of just egg whites? Yes, instead for 4 egg whites you can use 3 whole eggs. The egg ribbons will have a slightly firmer and less silky texture though. If you opt for whole eggs make sure you whisk them very well before incorporating into the soup.
How to Make Chinese Chicken and Sweet Corn Soup
Step 1. Add the chicken broth to a large pot and bring to a gentle simmer over medium heat. Avoid allowing the chicken broth to come to a rolling boil as this will cause large clumps of egg white instead of threads once added.
Step 2. Once the chicken broth has come to a simmer, using a fork whisk the broth then slowly pour in the egg whites. Continue to whisk for a full minute to allow all the added egg whites to fully cook and solidify in ribbons. If you stop whisking too early, the egg whites can clump together and form and huge glob of poached egg.
Avoid using a whisk as this can work too well and cause the broth to thicken and become foamy without visible threads
Step 3. Once all the egg white ribbons have formed add in all the other ingredients except the scallions (shredded chicken, creamed corn, cooked corn kernels, soy sauce, chili flakes and salt). Stir to combine and allow to come to a gentle simmer.
This step is only for the soup to get hot since all the ingredients are already cooked.
Step 4. Once the soup comes to a simmer remove from the heat and add the scallions. Serve with chili oil as desired.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. This Chinese chicken and sweet corn soup also freezes really well! Store pre-portioned in vacuum sealed bags or these convenient silicone freezer trays!
This chicken and sweet corn egg drop soup is the perfect balance of sweet & salty flavors, all wrapped up in a hearty bowl. It's a dish that is sure to satisfy the whole family and leave everyone wanting more!
Chicken and Sweet Corn Egg Drop Soup
Ingredients
Equipment
Method
- Add the chicken broth to a large pot and bring to a gentle simmer over medium heat. Avoid allowing the chicken broth to come to a rolling boil as this will cause large clumps of egg white instead of threads once added.
- Once the chicken broth has come to a simmer, using a fork, whisk the broth then slowly start pouring in the egg whites. Continue to whisk for a full minute to allow all the added egg whites to fully cook and solidify in ribbons. If you stop whisking too early, the egg whites can clump together and form and huge glob of poached egg.
- Once all the egg white ribbons have formed add in all the other ingredients except the scallions (shredded chicken, creamed corn, cooked corn kernels, soy sauce, chili flakes and salt). Stir to combine and allow to simmer for about 3 minutes.
- Remove the soup from the heat and add the scallions. Serve with chili oil as desired.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days. This Chinese chicken and sweet corn soup also freezes really well! Store pre-portioned in vacuum sealed bags or these convenient silicone freezer trays!
Nutrition
Notes
- Specified soy sauce amount instead of leaving "to taste." The umami flavor is a crucial element in the soup and it doesn't make it too salty. You can add salt to taste.
- Added the option to increased the amount of broth to up to 3 cups if a thinner soup is desired
- Added cooked corn kernels for added texture and a "fresh" element.
Love this recipe?
Tag @TheStushKitchen on instagram!
Equipment
Ingredients
- 1 lb dry red kidney beans 16 oz or 454g
- 1½ lbs smoked turkey 24oz to 680g
- ½ small yellow onion, diced 2 ½ oz or 70g
- 5 ribs celery, diced 3 ½ oz or 100g
- 7 sprigs thyme ¼ oz or 6g
- 4 medium bay leaves
- 2 tablespoon neutral-flavored oil for sauteéing
- water or vegetable stock for added flavor
Side Suggestions for Serving
- steamed white rice
- fried sweet plantains
Instructions
- Soak the red kidney beans in a large bowl filled with water for at least 6 hours. Add enough water so that the beans are still completely submerged as they expand. Expect the beans to about triple in volume.
- Once the beans have about an hour left to soak, bring a large pot up to medium heat. Add the vegetable oil and sauté the onions, celery, garlic, thyme and bay leaves until the vegetables are translucent and just slightly browned and the herbs are fragrant.
- Add the smoked turkey to the dutch oven along with enough water to completely cover them. Use a spatula to gently release any vegetable bits from the bottom of the pot. Reduce the heat to low-medium, cover the dutch oven and allow the smoked turkey to simmer for an hour into a turkey stock.
- Once the beans have finished soaking, add them along with the soaking liquid to the dutch oven. Add water if needed to ensure that the turkey and the beans are completely covered.
- Cover with lid, reduce the heat to low and allow the red beans to cook for 3 hours or until the beans are tender.
- Use a pair of tongs to hold the turkey necks or wings and using your other hand, pull the meat from the bone with a fork. Discard the bones once done.
- Stir the red beans and taste to see if it needs any additional salt. Add salt if desired/needed.
- Serve hot over steamed white rice with an optional sprinkle of green onion. Store any leftover red beans in an airtight container in the refrigerator for up to 5 days or in the freezer for 6-8 months!
This soup is an easy 4 but the scallions and chili oil really kick it up to a 5+. So easy to make, delicious and warming!
So glad you loved it Candice!
The recipe was easy to follow and delicious!! My husband loved it and it will become a staple dinner for the fall season.
This was super easy to make and tasty too!! Made it twice since discovering Stush Kitchens's recipe. To make it even easier I used leftover roasted chicken which was very well seasoned and liquid coconut aminos since I had no soy sauce. *chef's kiss*
Thanks for trying out the recipe! So glad you enjoyed it!