Although Homemade Corn Chicken Soup isn’t a soup traditionally associated with Ramadan, unlike Lebanese Brown Lentil Soup (Shorbat Adas Mamrouta), Turkish Red Lentil Soup (Mercimek Çorbası), and Lebanese Red Lentil Soup, it has become a much-loved family favorite. This soup isn’t Lebanese or Middle Eastern, but it’s one we regularly make once or twice during Ramadan. We enjoy it throughout the year, too, especially when we’re craving a comforting, satisfying one-pot meal. If you’re looking to try something different, I’d love for you to make a batch with me. I bet you’re going to love it!
This corn chicken soup is comforting, belly-warming, and full of flavor. It has just the right consistency: thick enough to enjoy by the spoonful, yet light enough to sip. Loaded with sweet corn kernels and tender shredded chicken, it is brought together by a thick, silky broth with an irresistible savory, umami-rich depth from soy sauce. It’s truly a meal in a bowl! A family favorite in our home for more than 20 years, this is one of those comforting homemade soup recipes I keep coming back to, especially when I’m entertaining. It’s satisfying, full of flavor, and always a welcome addition to the table.
A Family-Favorite Chicken and Corn Soup for Over 20 Years
How I Developed My Homemade Chinese Corn Chicken Soup Recipe
Corn Chicken Soup from Scratch is a recipe I developed about 20 years ago after tasting it at a Chinese restaurant. I loved it so much that I couldn’t resist asking the cook how he made it. As you might expect, he wasn’t about to reveal all his restaurant secrets, but he was kind enough to share a few hints and give me a general idea of how the soup was prepared.
That was enough to get me started! I went home, rolled up my sleeves, and began experimenting until I came up with a version that satisfied my taste. I tested three different variations back then: one with fresh ginger, another with sesame oil, and finally this straightforward version, which won me over.
It quickly became a hit with my family, friends, and dinner guests. Sometimes, the simplest approach really is the best! While this may not be a classic Chinese restaurant-style corn chicken soup, it is my own tried-and-tested version, and I can confidently say it never disappoints. It’s a crowd-pleaser in both flavor and quantity, making it a wonderful soup to share around the table!
The Secret to the Best Corn Chicken Soup: Homemade Chicken Broth
For a truly amazing Corn Chicken Soup from Scratch, I highly recommend starting with a whole raw chicken to make your own homemade broth! This may sound like a lot of work, but believe me, the process is much easier than you might think, especially if you break it down into a few simple steps. In just a little over 2 hours of simmering, you’ll have a beautiful golden broth and tender chicken that practically falls off the bone. Both will create a sublime foundation for our corn chicken soup. Homemade chicken broth adds incredible depth, richness, and flavor, and nothing compares to homemade broth!
The good news? Once the chicken is cooked and the broth is ready, the actual soup comes together in just 15 minutes.
For a time-saving tip: You can cook the chicken a day ahead. Let it cool, then refrigerate the chicken along with its broth until you’re ready to make the soup the following day.
Ingredients for Homemade Chinese Corn Chicken Soup
- Canned whole corn kernels: I use canned whole-kernel corn and mash half of it with a little chicken broth, leaving the remaining kernels whole. This gives the soup a wonderful combination of creamy texture and little bursts of sweetness. Using canned corn also means you can enjoy this bright yellow corn chicken soup all year round.
- One whole chicken (bone-in): A whole bone-in chicken is the secret to a deeply flavorful, nourishing broth. As the chicken gently simmers, the bones release collagen, adding natural body, richness, and a silky texture to the broth. You will also have plenty of tender chicken to shred and add to the soup.
- Cornstarch (cornflour): This is the thickening agent that gives the soup its signature consistency. It also helps keep the corn kernels, egg whites, and shredded chicken evenly distributed throughout the broth.
- Egg whites: I use egg whites rather than whole eggs because I prefer a lighter soup that allows the soy sauce and other flavors to shine. Beaten egg whites can be stirred into the broth early in the cooking process to help give it body and a slightly thicker consistency. If you prefer the traditional wispy egg-ribbon effect, drizzle the beaten egg whites into the soup towards the end of cooking, stirring gently as you pour. Personally, I prefer to keep my soup neat and smooth!
- Soy sauce: Soy sauce is what gives this soup its wonderful savory, umami-rich depth. Don’t be shy when adding it, but adjust the amount to suit your taste. I like enough soy sauce to bring out the flavor without overpowering the sweetness of the corn.
- Spring onions: More than just a garnish, spring onions contribute a fresh, mild onion flavor that brightens the soup. I like to use them both in the soup and as a finishing touch.
- Water: The starting point for making our homemade chicken broth. As the chicken simmers with the aromatics, the water transforms into a flavorful golden broth that forms the foundation of this soup.
- White pepper: White pepper adds a gentle warmth and subtle earthy flavor without overwhelming the delicate taste of the chicken and corn.
- Flavor enhancers for the homemade broth: Bay leaves, cardamom pods, and onion are used to infuse the broth with wonderful aromatic flavors.
How to make Chinese Corn Chicken Soup:
How to Make Chinese Corn Chicken Soup from Scratch
Make the homemade chicken broth.
Place the whole chicken in a large stockpot along with the onion, bay leaf, peppercorns, cardamom pods, and salt. Pour in 20 cups (about 5 liters) of water, making sure the chicken is covered. Bring to a boil, then use a spoon to skim off any foam or scum that rises to the surface. Reduce the heat to low, cover, and gently simmer for about 2 hours, or until the chicken is completely cooked and tender.
Remove and prepare the chicken.
Using a slotted spoon, carefully transfer the chicken to a large plate. Set aside until cool enough to handle. Remove the skin and bones, then cut or shred the chicken into strips. Set aside.
Strain the broth.
Pour the broth through a fine-mesh strainer or colander into another large pot or heatproof bowl, discarding the onion and whole seasonings. You should have at least 13 cups of broth. If the broth has reduced to less than that, simply add enough water to make up the difference.
Prepare the corn.
Drain the canned corn kernels. Transfer half of the corn to a blender along with a splash of chicken broth. Pulse for just a few seconds until roughly blended, with a consistency similar to creamed corn. You don’t want a completely smooth purée; a little texture is lovely! Keep the remaining corn kernels whole.
Start making the soup.
Transfer the strained chicken broth to a large stockpot. Add both the blended and whole corn kernels, the egg whites, and white pepper. Stir to combine.
Prepare the cornstarch slurry.
In a separate bowl, whisk the cornstarch with 1 cup of water until completely smooth and no lumps remain. Pour the slurry into the soup, stirring to incorporate.
Cook until thickened.
Place the pot over high heat and cook, whisking frequently to prevent the cornstarch from settling at the bottom. Once the soup starts to thicken, continue stirring regularly, paying particular attention to the bottom of the pot to prevent sticking or scorching. Cook until the soup comes to a bubbling boil and thickens considerably, about 20 minutes. Stir in half of the chopped spring onions
Add the soy sauce and adjust the seasoning.
Gradually drizzle in the soy sauce, starting with a small amount and adding more until you reach the flavor you enjoy. Give the soup a final stir to distribute everything evenly. Taste and adjust the seasoning with additional salt, if needed.
Serve.
Ladle the hot corn chicken soup into bowls and garnish with the remaining chopped spring onions. Enjoy!
Frequently Asked Questions About Chinese Corn Chicken Soup
Can I make the chicken broth ahead of time?
Absolutely! This is one of my favorite time-saving strategies. You can cook the whole chicken and prepare the broth a day ahead. Once cooled, refrigerate the chicken together with its broth. The following day, simply prepare the remaining ingredients and finish the soup. It makes the whole process much quicker and easier!
How do I prevent lumps when adding cornstarch to the soup?
Always dissolve the cornstarch completely in a cup of cold water before adding it to the soup. This creates a smooth slurry that blends easily into the broth and helps prevent lumps from forming. Never add dry cornstarch directly to the hot soup.
Can I boil corn chicken soup for too long after adding cornstarch?
Yes! Avoid prolonged boiling after the soup has thickened. Extended cooking at high temperatures can cause the cornstarch to lose some of its thickening power, making the soup thinner than intended. Once the soup reaches a bubbling boil and has thickened to your liking, let it bubble for about 20 seconds, then remove it from the heat.
When should I add salt to Chinese corn chicken soup?
Add salt towards the end of cooking, after incorporating the soy sauce. Soy sauce is already quite salty, so taste the soup first and add salt gradually, a little at a time, until you reach your preferred seasoning. This helps prevent an overly salty soup.
What should I do if my corn chicken soup is too thick?
No problem! Simply add a little water or chicken broth until you reach your desired consistency. Stir well and taste again, adjusting the seasoning if needed.
Why does my corn chicken soup become thicker after refrigerating?
Cornstarch-thickened soups tend to become considerably thicker as they cool and sit in the refrigerator overnight. This is perfectly normal. When reheating, add a little water or chicken broth to loosen the consistency, stirring until smooth. Taste and adjust the seasoning, as you may need a little more soy sauce or salt.
Does this Chinese corn chicken soup contain ginger or sesame oil?
No! Unlike many versions of Chinese corn chicken soup, my recipe doesn’t include ginger or sesame oil. After experimenting with different variations, including both ingredients, I settled on a simpler combination of soy sauce and white pepper. I found that a generous amount of soy sauce, balanced with white pepper, provides all the savory depth and flavor this soup needs. It may not be the classic restaurant-style version, but believe me, the result is wonderfully satisfying!
How many people does this corn chicken soup serve?
This recipe makes a generous batch that serves approximately 14 people, making it wonderful for family gatherings, entertaining, and sharing around the table. If you’re cooking for a smaller group, you can easily halve the recipe.
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Homemade Corn Chicken Soup from Scratch (Easy & Flavorful)
Description
Equipment
- Immersion Blender
- Pot
Ingredients
For the Broth & Chicken:
- 1 whole chicken on the bone approx. 1,200g / 2.6 lbs
- 13 cups water
- 1 onion flavor enhancer
- 2 bay leaves flavor enhancer
- 2 cardamom pods flavor enhancer
- 4 peppercorns flavor enhancer
For the Soup Base:
- 4 cans whole corn kernels 300g / 10.5 oz per can
- 4 egg whites
- 4 heaped tablespoons cornstarch dissolved in 1 cup water (slurry)
- 1 leveled teaspoon white pepper or to taste
- 1 cup spring onions sliced
- Up to 1 cup all-purpose soy sauce or gluten-free soy sauce
- Sea salt to taste if needed
Instructions
- Make the BrothAdd the whole chicken to a large stockpot along with the onion, bay leaves, peppercorns, cardamom pods, and a pinch of salt. Cover the ingredients with 20 cups (about 5 liters) of water. Bring the liquid to a boil, then use a spoon to skim off the scum that rises to the surface. Reduce the heat to medium-low, cover, and let it simmer for about 2 hours.
- 2. Shred the ChickenRemove the chicken pieces with a slotted spoon, transfer them to a large plate, and set them aside until cool enough to handle. Once cooled, debone the chicken and cut or shred the meat into strips.
- 3. Strain the BrothStrain the broth through a colander into a large bowl, discarding all the solids and seasonings to leave you with a clear stock. You will need at least 8 cups of broth; if it has reduced below that amount, add enough water to make up the difference.
- 4. Prepare the CornDrain the corn kernels. Transfer half of the corn into a blender along with a splash of the prepared broth, and pulse for just a few seconds until it reaches a creamy, creamed-corn consistency. Keep the remaining half of the corn kernels whole.
- 5. Measure and Transfer the BrothTransfer the strained broth back into a large pot. You will need at least 12 cups of broth for the final recipe; if the liquid has reduced below that amount, add enough water to reach the 12-cup mark.
- 6. Combine the Base IngredientsAdd both the blended and whole corn kernels, the egg whites, and the white pepper to the pot with the broth.
- 7. Add the Cornstarch SlurryIn a separate bowl, whisk together 1 cup of water and the cornstarch to form a smooth slurry, then stir it into the pot with the corn mixture.
- 8. Thicken and Season the SoupCook the mixture over high heat, whisking constantly, until the soup begins to bubble and thickens considerably. Stir in the spring onions, then slowly drizzle in the soy sauce.
- 9. Final Seasoning and ServingTaste the soup, and season with additional salt and pepper as needed. Happy eating!
