This traditional Chinese restaurant-style Chicken & Corn soup is not only heartwarming but also incredibly flavourful, making it the ultimate comfort food. Whether served as a delightful starter to a Chinese banquet for guests or enjoyed as a satisfying meal on its own, this soup boasts a silky texture that is simply delicious.
Who can resist the comforting allure of Chinese-style Chicken & Corn Soup? It’s a timeless favourite that many have savoured at their local Chinese restaurants.
The good news is, crafting this delectable dish at home is not only easy but also quick—ready in under 30 minutes! Surprisingly, the homemade version not only matches but surpasses the flavours of your neighbourhood Chinese spot.
This Chicken & Corn Soup is an ideal choice for a speedy and delightful weeknight dinner or lunch. Additionally, it shines as an impressive starter when entertaining guests, particularly if you’re curating a Chinese-style feast. With a capacity to serve 4 as a main course or 6 as an appetiser, it effortlessly caters to various dining occasions.
Ingredients required for Chicken & corn soup
This chicken soup recipe is designed to be ready in under 30 minutes. You have the flexibility to use shredded store-bought BBQ chicken, leftover roast chicken, or poached and shredded chicken. If you prefer to poach your own chicken, detailed instructions are provided in the NOTES section of the recipe card below.
- Chicken stock – I used store-bought liquid stock but homemade is better if you have it
- Maggi seasoning – this stuff is a secret weapon in the kitchen
- Chinese cooking wine – also known as Shaoxing Wine
- Fresh garlic
- Fresh ginger
- Star anise – for a depth of flavour
- Canned corn kernels – you can replace one of the cans for a can of creamed corn if desired.
- Cornflour
- Eggs
- Shredded cooked chicken
- Spring/green onions
Ingredient notes
Maggi Seasoning: I enjoy the unique Asian flavour that Maggi Seasoning adds, giving the soup a distinctive taste. If you don’t have Maggi Seasoning, you can use regular soy sauce as a substitute.
Star Anise: This spice, with its star-shaped fruit and liquorice-like aroma, is a common ingredient in Chinese cooking, especially in broths. It elevates the soup, providing a rich depth of flavour.
Whole Eggs: Traditionally, only egg whites are used in this soup, but I prefer not to waste the yolks. Adding the yolks makes the soup a bit heartier, and since it’s just two eggs, I incorporate them whole. Feel free to omit them if you prefer.
CLASSIC CHINESE HEART WARMING SOUP!
How to make
This soup is quick and easy to prepare, making it possible to have it on the table in under 30 minutes or even less!
Here are the steps to make the Chicken & Corn Soup:
- In a large saucepan, bring the stock, Maggi seasoning, Chinese cooking wine, garlic, ginger, and star anise to a boil. Reduce the heat and let it simmer for 5 minutes.
- While the broth is simmering, process one can of corn kernels in a food processor or blender until roughly chopped. Avoid over-processing; you want some chunks.
- Add the chopped corn and the remaining can of corn kernels to the pot with the stock. Pour in the cornflour slurry. Bring the mixture to a boil to thicken slightly, then reduce the heat.
- While stirring, slowly add the lightly beaten eggs, allowing thin ribbons to form in the soup.
- Introduce the chicken and spring/green onions, cooking until everything is piping hot.
- Serve the soup into bowls and garnish as desired.
Serving suggestions
Here are some serving suggestions for Chinese Chicken and Corn Soup:
- Garnish Options:
- Sprinkle chopped green onions or fresh cilantro on top for a burst of freshness.
- Add a few drops of sesame oil for a rich, aromatic flavour.
- Top with a dash of white pepper for a mild, warm kick.
- Side Pairings:
- Serve with crispy prawn crackers or crunchy wonton strips for added texture.
- Pair with a side of steamed jasmine rice or Chinese noodles for a more substantial meal.
- Offer soy sauce and chili oil on the side for those who prefer extra seasoning.
- Vegetable Additions:
- Toss in some baby corn, bamboo shoots, or water chestnuts for additional crunch.
- Stir in a handful of spinach leaves or bok choy for a nutrient boost.
- Protein Enhancements:
- Consider adding diced tofu, or prawns for extra protein.
- For a luxurious touch, float a few cooked crabmeat pieces on top of each serving.
- Bread or Dumplings:
- Serve alongside Chinese steamed buns or dumplings for a more substantial meal.
- Offer crusty bread rolls or slices of toasted baguette as a delightful accompaniment.
Storage
When storing Chinese Chicken and Corn Soup, follow these guidelines to maintain its quality:
- Refrigeration:
- Allow the soup to cool to room temperature before refrigerating.
- Transfer the soup to an airtight container to prevent odours from affecting its taste.
- Refrigerate promptly—ideally within 2 hours of cooking.
- Consume refrigerated soup within 3 to 4 days.
- Freezing:
- If you plan to freeze the soup, do so without the addition of eggs, as they can change in texture upon thawing.
- Allow the soup to cool completely before transferring it to a freezer-safe container.
- Leave some space at the top of the container to accommodate expansion during freezing.
- Label the container with the date and contents.
- Consume frozen soup within 2 to 3 months for optimal taste and texture.
- Thawing and Reheating:
- Thaw frozen soup in the refrigerator overnight for even thawing.
- Reheat the soup on the stovetop over medium heat, stirring occasionally.
- Ensure the soup reaches a safe internal temperature 75°C before serving.
- Egg Ribbons:
- If you’ve frozen the soup with eggs and notice a change in their texture upon reheating, consider adding fresh egg ribbons when reheating the individual servings.
You may also enjoy
If you liked this Chicken & Corn Soup you may also like:
SOUPS
- Simple Wonton Noodle Soup
- Chicken, Barley & Freekeh Soup
- Roasted Carrot Soup with Chickpeas
- Spiced Red Lentil & Coconut Soup
CHINESE ENTREE IDEAS FOR A BANQUET STYLE MEAL
- Crispy Pork Dumplings with Black Sesame Dipping Sauce
- Prawn Toast (Shrimp Toast)
- Chicken & Ham Spring Rolls
- Crispy Prawn Balls
- Pork & Prawn Wontons with Snow Peas
Chicken & Corn Soup
Ingredients
- 4 cups (1Litre) prepared chicken stock
- 1 tablespoon Maggi seasoning (or soy sauce)
- 2 tablespoons Chinese cooking wine
- 2 cloves garlic, finely chopped
- 3cm piece fresh ginger, julienned
- 1 star anise (optional)
- 2 x 420g cans corn kernels (do not drain)
- 1 tablespoon cornflour, mixed to a slurry with 1 tablespoon of water
- 2 eggs, lightly beaten
- 3 cups shredded cooked chicken
- 2 spring/green onions, finely sliced
To Serve
- Sesame oil, to drizzle (optional)
- Chilli oil, to drizzle (optional)
Instructions
- Combine the chicken stock, Maggi seasoning, Chinese cooking wine, garlic, ginger and star anise in a large saucepan over high heat. Bring to the boil, then reduce heat to low and simmer for 5 minutes for the flavours to develop.
- Meanwhile, pour one whole can of corn kernels along with the liquid into a food processor or blender. Process until well chopped but not pureed. You still want some chunks in it. Set aside.
- After the soup has simmered for 5 minutes, add the pureed corn, the remaining can of corn along with its liquid and the cornflour slurry to the saucepan. Increase heat to high and bring to the boil, stirring often or until the soup thickens slightly. Reduce heat to a simmer.
- Whilst stirring constantly, add the eggs in one go and continue stirring until the egg sets and has formed 'ribbons' of sorts. Add the chicken and most of spring/green onions (reserve some for garnish). Simmer for further 2-3 minutes or until heated through. Season to taste and serve hot, in bowls. Garnish with reserved spring/green onions and a drizzle of sesame oil and chilli oil if desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - SHREDDED CHICKEN
This can be any cooked shredded chicken. Whether its leftover bbq chicken, roast chicken or chicken you poach yourself. Either way work well here. If you like, you can poach a couple of raw chicken breasts in the flavoured stock in step 1 if you like. See below on how to do this or poach chicken as you usually would separately and shred. - TO POACH CHICKEN IN THE BROTH
Add a couple of chicken breast fillets to the saucepan along with stock etc and bring to the boil. Reduce heat to low and simmer for 10-15 minutes or until cooked through. Remove and set aside until cool enough to shred with your fingertips. Carry on with remaining steps as directed. - SESAME & CHILII OIL
These elements are totally optional but adds a nice toasty flavour if using sesame and the chilli oil gives it a great kick if you like spice. I have mine with chilli oil as I love heat!
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