This post Chinese Corn Soup with Chicken was last updated on 2022.
It takes just 15 minutes to make a rich, warming soup. This Chinese Corn Soup, also known by Egg Drop Soup will blow you away. It tastes just like what you get at Chinese restaurants, is so fast to make and you don’t even need to chop a single thing. Imagine the wonders of a canned creamed corn. Check out the video cooking!
Sometimes, the best recipes come from the most unexpected places. Like from a sassy lady in Tennessee USA, the wonderful Dorothy, all the way over on the other side of the world who I met through my blog and has provided me with some incredible recipes that readers can’t get enough of. Like her epic Easiest Ever MOIST Apple Cake and her 5 Ingredient No Bake Chocolate Peanut Butter Bars (my friends go nuts over these – excuse the pun).
We – well, she🙂 – are working on an epic Thanksgiving menu that I’m so looking forward to sharing here on RecipeTin Eats!
This Chinese Corn soup is delicious! This Chinese Corn soup was made by a friend of mine, who has never been a fan. The cooking part is not her favorite part. 🙂
It’s oddly amusing to me that the soup that I make the most is from my friend who doesn’t cook much. But it is befitting, I guess, because this Chinese Corn Soup is definitely the fastest soup I know how to make – hence why she knew it and hence why I make it so often!
I have small bags of shredded chicken that I keep in the freezer. I almost always use it so I share this Chinese Corn Soup with chicken in.
Sometimes, I even go one step further by adding vegetables. I love adding leafy Chinese greens like bok choy or Chinese broccoli to my meals. It makes the meal more complete and filling.
But for the sake of providing the true base recipe, I’ve kept this straight forward, with just chicken. But in reality, I’d have bits of carrot, chopped zucchini or other bits and bobs I find in my fridge!
If you watch the cooking video below the recipe, you will see how I make this without using a chopping board at all. Because sometimes – more often that you probably expect – it is just all too hard to even chop up greens.
I actually posted this recipe way back in June 2014, over 2 years ago when I just started this blog when it was pretty much just my mother reading it!! Patience is not something I consider my greatest virtue. Some of my best recipes were shared back then.
Two and a half years later, my video and photography skills have improved. I wanted to share this. It was sad to see this collection of terrible photos in my archives. Yet, no one made it. So good.
There are only a few recipes that are both simple and easy to make, but still taste amazing. It is my mission, to share all of these recipes with you.
This one is a winner. It truly tastes so incredible – read the feedback from people who have tried it already! – Nagi x
These are more quick and easy Chinese restaurants to enjoy your favorite dishes
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Soup made with Chinese Chicken and Corn
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Ham Bone Congee, Chinese Rice Soup
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LAKSA!
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Chinese Noodle Soup
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PS Very authentic sight below – me coddling a bowl of soup with my nail-polish-free Baby Hands in my daggy grey jumper. This is how I make this soup in my house.
FIVE MINUTES MORE OF ASIA MEALS
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Quick Asian Beef RAMEN Noodles – In one pot, 15 minutes
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Asian Beef Bowls – Reader fave
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Chinese Chicken and Corn Soup with Egg Ribbons – This is the recipe
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Pork Stir Fry with Green Beans – Flavor packed!
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WATCH HOW TO MAKE IT
Chinese Corn Soup cooking video – so you can truly see how easy this is to make, without using a knife!
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Soup made with Chinese Chicken and Corn
This video will show you how to make this dish without the use of a chopping block!
Ingredients
- 2 cups (500ml). Chicken or vegetable broth/stock
- 1 can (16oz/420g). creamed corn
- 1 tsp soy sauce (All purpose or light)
- 1 tbsp Chinese cuisine wine OR Mirin or Dry Sherry (canomit)
- 1 tsp ginger You can mince or finely chop it
- 1 Clove of garlic You can mince or finely chop it
- 1 tsp cornflour/cornstarch Add a splash of coldwater to the mixture.
- 1 egg Whisked
- 1 Cup Chicken shredded
- Salt and white pepper To taste
- 3 tbsp Sliced shallots/scallions (optional)
Instructions
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In a saucepan, heat the broth, creamed corn and soy sauce.
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Bring to boil. Then reduce heat to medium, stirring occasionally. Cook for 5-10 minutes or until slightly thickened.
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Salt and pepper to taste. Turn off the heat. Add the egg slowly, whisking it in until the egg is incorporated into the soup. This helps thicken the soup.
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Season the chicken with white pepper and serve garnished with scallions.
Recipe Notes
2. It freezes well, but you can add the cornstarch slurry to the soup when it’s reheated. 🙂Cornstarch-thickened soups tend to become a little watery after they have been frozen. Fridge does not affect this. The cornstarch isn’t as watery because egg and cornstarch are thickeners, but it’s not nearly as thick. If you’re freezing leftovers, you can add a little more cornstarch to thicken it slightly.
3. Serving size: Chinese Corn Soup Nutrition
Nutrition Information:
LIFE OF ZER
One would be forgiven for thinking that this dog is suffering from mental illness. It doesn’t matter that he goes to the beach nearly every day (see video end). evidence!Humph. Humph.
