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–+ servings

Homemade Corn Chicken Soup from Scratch (Easy & Flavorful)

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Prep: 20 minutes
Cook: 15 minutes
Broth Simmering Time 2 hours
Servings 8
Course
Soup
Cuisine
Chinese
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Description

This homemade corn chicken soup is comforting, silky, and packed with sweet corn kernels and tender shredded chicken. Made with a rich homemade chicken broth, a touch of soy sauce, and white pepper, it has a wonderful savory depth and just the right thickness. Although it takes a little time to prepare the broth, the actual soup comes together in just 15 minutes. A generous, satisfying one-pot meal that's perfect for family dinners, entertaining, or whenever you're craving a bowl of comforting homemade soup!

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 Broth
    Add 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 Chicken
    Remove 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 Broth
    Strain 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.
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  • 4. Prepare the Corn
    Drain 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.
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  • 5. Measure and Transfer the Broth
    Transfer 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 Ingredients
    Add both the blended and whole corn kernels, the egg whites, and the white pepper to the pot with the broth.
  • 7. Add the Cornstarch Slurry
    In 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 Soup
    Cook 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.
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  • 9. Final Seasoning and Serving
    Taste the soup, and season with additional salt and pepper as needed. Happy eating!
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Notes

Hadia's Note
Adjust the Soy Sauce to Taste: We love a rich, deeply umami flavor at our house, so we use about 1 cup of soy sauce for the whole batch. While this may sound like a lot, it is perfect for our taste! When making this for the first time, start small and gradually add more until you find the exact flavor profile you prefer.
Keyword corn chicken soup, homemade corn chicken soup
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