Best Chicken Corn Soup
Velvety Chinese-American chicken corn soup with egg drop ribbons — creamy without cream, cozy in 40 minutes.
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
Instructions
- Sauté ginger + garlic 30 sec.
- Add broth, both corns, seasonings — simmer 10 min.
- Stir in chicken.
- Thicken with cornstarch slurry.
- Turn off heat → slowly drizzle eggs while stirring.
- Serve hot with scallions & crunch.
Notes
- Creamed corn = signature velvety texture
- Turn off heat before eggs → perfect ribbons
- Freezes beautifully up to 3 months
- Rotisserie chicken = fastest shortcut
- White pepper = authentic flavor (black works too)