Name: Best Chicken Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: Soup Base; 1 tbsp oil; 1- inch ginger (minced); 3 garlic cloves (minced); 6 cups chicken broth; 1 can creamed corn; 1 can whole kernel corn (or frozen); 2 cups cooked shredded chicken; 2 tbsp soy sauce; 1 tbsp sesame oil · 1 tsp sugar; ½ –1 tsp white pepper; To Finish; 3 eggs (beaten); 2 tsp cornstarch + 2 tbsp water

Introduction

Best Chicken Corn Soup is pure, golden comfort in a bowl — silky-sweet corn, tender shredded chicken, and a velvety broth kissed with ginger and sesame that signature ribbon of egg drop. This Chinese-American restaurant classic comes together in one pot in under 40 minutes and tastes like it simmered all day. Served with a sprinkle of scallions and crispy chow mein noodles, this Best Chicken Corn Soup recipe offers a cozy, appetizing aesthetic that turns any dinner into a hug. Perfect for sick days, rainy nights, or whenever you need soul-warming magic fast.

Why you’ll love this recipe

40 minutes total — faster than takeout.
One-pot wonder — minimal dishes.
Creamed corn trick — gives iconic velvety texture without cream.
Freezer-friendly — up to 3 months of comfort.
Custom heat — white pepper kick or totally mild.

Ingredients

Soup Base

1 tbsp neutral oil
1-inch knob of fresh ginger, minced
3 garlic cloves, minced
6 cups (1.4 L) low-sodium chicken broth
1 can (14.75 oz / 418 g) creamed corn
1 can (15 oz / 425 g) whole kernel corn, drained (or 1½ cups frozen)
2 cups (250 g) cooked shredded chicken (rotisserie is perfect)
2 tbsp soy sauce
1 tbsp sesame oil
1 tsp sugar
½–1 tsp ground white pepper (to taste)
½ tsp fine sea salt (adjust to taste)

Egg Drop

3 large eggs, beaten
2 tsp cornstarch + 2 tbsp water (slurry)

For Serving

Sliced scallions
Extra sesame oil drizzle
Crispy chow mein noodles or fried wonton strips

Essential Tools and Equipment

Large pot or Dutch oven
Whisk
Ladle

Step-by-step process

Sauté aromatics: Heat oil over medium. Add ginger + garlic — cook 30–60 seconds until fragrant (don’t brown).
Build broth: Pour in chicken broth, creamed corn, whole kernel corn, soy sauce, sesame oil, sugar, white pepper, and salt. Stir well — creamed corn will thicken slightly.
Simmer: Bring to a gentle boil, then reduce to a simmer for 10 minutes — flavors meld.
Add chicken: Stir in shredded chicken — heat through 2–3 minutes.
Thicken: Stir cornstarch slurry again, then slowly pour it in while stirring the soup — it will turn silky and glossy in 30 seconds.
Egg ribbons: Turn off the heat. Slowly drizzle beaten eggs in a thin stream while gently stirring in figure-8 motion — perfect feathery ribbons form instantly.
Taste & adjust: More white pepper, salt, or sesame oil to your liking.
Serve piping hot with scallions, extra sesame oil, and crunchy noodles on top.

Mistakes to avoid

Boil eggs — ribbons disappear; turn off the heat first.
Skipping creamed corn — regular corn makes a thin soup.
No slurry — soup stays watery.
Brown garlic — bitter taste; keep it pale.
Cold chicken — add last so it stays tender.

Variations of the Best Chicken Corn Soup

Crab & Corn — swap chicken for crab meat.
Spicy — add chili oil or sriracha swirl.
Velvet Chicken — marinate raw chicken in egg white + cornstarch, poach in soup.
Veggie — skip chicken, add mushrooms + bok choy.
Instant Pot — sauté + pressure cook 5 min, quick release, then egg drop.

Tips for better storage & make-ahead

Make-ahead — up to 4 days in fridge; flavor gets even better.
Freezer — cool completely, freeze flat in bags up to 3 months. Thaw overnight, reheat gently (don’t boil after thawing).
Reheating — stovetop low heat; add a splash of broth if thick.

Frequently Asked Questions

No creamed corn? Blend half the whole corn with ½ cup broth.
Low-carb? Skip cornstarch, use xanthan gum sprinkle.
More protein? Add diced tofu or extra egg whites.
Gluten-free? Use tamari instead of soy sauce.
Thicker soup? Add another tbsp of cornstarch slurry.

Conclusion

Best Chicken Corn Soup is liquid sunshine — each silky, sweet-savory spoonful with delicate egg ribbons and tender chicken tastes like the coziest hug from your favorite Chinese restaurant, only better because you made it in one pot. One can of creamed corn and a rotisserie chicken turn any day into comfort-food heaven. Keep these pantry staples on standby, and the most soothing, crowd-pleasing soup is always 40 minutes away. Whether you’re nursing a cold, feeding a family, or just craving something warm and happy, this soup delivers pure joy in perfect harmony. One slurp, endless seconds, and the quiet thrill of soup mastery.