Chinese chicken and corn soup is silky, creamy and loaded with Asian flavors. This soup is creamy, but it contains no cream, which is perfect for those who have a dairy allergy or sensitivity. Best of all? This savory soup recipe is on the table in about 20 minutes!
Serve this easy corn and chicken soup as a main dish for dinner or lunch. This soup freezes well, so double the recipe and pop some in the freezer for later.
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Ingredients
- 2 cups chicken broth
- 1 can (15 ounces) creamed corn
- 1 teaspoon soy sauce
- 1 tablespoon Chinese cooking wine or cooking sherry
- 1 teaspoon grated or minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
- 1 teaspoon water
- 1 egg
- 1 cup shredded cooked chicken
- chopped green onions, for serving
- sesame oil, for serving (optional)
Here's how to make it:
- Put the broth, creamed corn, soy sauce, cooking wine, ginger and garlic into a saucepot. Stir together the cornstarch and water in a small bowl and add to the mixture. Bring to a boil, reduce heat and cook, stirring often, about 5 minutes. Season with salt and pepper.
- Turn the heat off and whisk in the egg.
- Add the chicken and heat through. Ladle into bowls and garnish with chopped green onion. Drizzle with a little sesame oil, if desired.
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