Chicken and Corn Chinese Soup

Chicken and Corn Chinese Soup is a nourishing and warming soup that's easy to make. A Chinese classic fusing sweet corn, savory broth with delicious noodles. The best part is that it's made rotisserie chicken, a perfect mid-week dinner recipe.

Why You'll Love This Recipe

• Fast and Easy - store-bought rotiserrie chicken saves time, is easy to shred and toss into the silky broth - anybody can make this Chinese chicken soup, done in 30 minutes
• Budget Friendly - this soup recipe won't break the bank with canned corn, rotisserie or leftover roast chicken and noodles
• Kid Approved - watch your kids slurp up the noodles with the flavorful broth and shredded chicken, healthy and full of umami
• Versatile - add extra vegetables with tips to personalize, enjoy as an appetizer, a light lunch or enjoy for dinner

Ingredients

• Chicken Stock - easy homemade Instant Pot Broth, or store-bought
• Soy Sauce - brings a nice Chinese flavor to the broth
• Chinese Cooking Wine - adds a dry, nutty and vinegary flavor
• Sesame Oil - flavors 
• Aromatics - Garlic and Ginger
• Rotisserie Chicken - super easy to buy, or use homemade roast chicken
• Corn - canned creamed corn found in every supermarket
• Asian Noodles - wheat noodles are best, thin or thick
• Eggs - lightly beaten
• Green Onions - for flavor and garnish when serving

How to Make Chicken and Corn Chinese Soup

1. Prepare Broth - bring the Chicken Broth to a boil. Add Garlic, Ginger, Soy Sauce, Sesame Oil and Chinese Cooking Wine and simmer for 5 minutes.
2. Add Chicken and Corn - add shredded chicken and canned Creamed Corn and simmer for 10 minutes.
3. Add Eggs - beat eggs and pour into the soup in a slow steady stream, while stirring the soup in a circular motion with chopsticks. Eggs will cook into thin strands or ribbons in the soup.
4. Add Noodles - place noodles into soup and cook according to instructions.
5. Taste - adjust with extra Soy, Chinese Cooking Wine or Sesame Oil if needed.
6. Garnish - mix through chopped green onions, and serve immediately.

Chicken and Corn Chinese Soup Variations

• Vegetables - add your favorites like sliced carrots, peas or mushrooms
• Spicy Chinese Soup - add chili flakes or hot sauce like Sriracha or Sambal Kicap
• Creamy Soup - add a splash of Coconut Cream or Heavy Cream for a creamy texture
• Seafood Soup - complement Chinese Chicken Corn Soup with grilled shrimp, crab meat or diced fish
• Vegetarian - swap out the meat with chunks of Tofu and Vegetable Broth

Recipe Tips and FAQs

• Pour Eggs Carefully - lightly beat the eggs, and slowly pour in a steady stream. If you pour beaten eggs too quickly they will clump results in scrambled eggs soup. Goal is to make thin ribbons of eggs that are part of the soup
• ½ the Recipe - this is a larger family size recipe, perfect for dinner with leftovers. For a smaller portion, cut recipe in half for no leftovers
• Gluten Free Option - substitute Wheat Noodles with Rice Noodles, Buckwheat Noodles or a cup of Uncooked Rice, switch Soy Sauce with Tamari, and used Canned Corned instead of Creamed Corn
• Add Extra Broth - leftover noodle soup will thicken because the noodles have absorbed the liquids. Add extra broth when reheating
• Slurp Your Noodles - Stay true to Asian tradition and slurp out loud when eating this Chinese Chicken and Corn Noodle Soup. It would be rude NOT to make slurping sounds!
• Smoked Corn - elevate the flavors by adding Smoked Corn to this soup!

Best Corn for Chinese Soup

Chicken and Corn Chinese Soup is usually made with cans of creamed Corn. However, you can use regular Canned Corn, or even Fresh Corn or even Grilled Corn. You will have a chunkier soup compared to Creamed Corn.

Thickening Chicken and Corn Chinese Soup

If you prefer to skip the noodles, you will need to thicken the soup. Mix a tablespoon of Potato Flour (Corn Starch) with 4 tablespoons into a ¼ cup of cold water, to make a slurry. Add it to your Chinese Soup, and simmer for a few minutes until the starch thickens your soup.

Best Noodles for Chinese Soup

Use your favorite Asian Noodles, this recipe is very forgiving! Cooking Chinese noodles is easy, just drop, stir and cook for about 5 minutes. Here are some noodle suggestions. Noodles will thicken

• Ramen Noodles
• Chinese Wheat Noodles
• Taiwanese Knife Cut Noodles
• Rice or Bean Vermicelli Noodles
• Udon Noodles
• Hokkien Egg Noodles
• Chinese Instant Noodles
• Buckwheat Noodles

Best Substitutes for Shaoxing Wine

Shaoxing Wine isn't something everyone has in their pantry, but a staple in Chinese cooking. Here are substitutes ranked from best to worst.

• Chinese Cooking Wine - it's just Shaoxing with an English name
• Japanese Sake - this is the best substitute
• Dry Sherry - cheap and cheerful, works great as a substitute
• Dry White Wine - don't be tempted to use a sweet wine
• Rice Vinegar - usually too acidic and needs sugar to balance it flavor

Storage

• Fridge - store in an airtight container and refrigerate up to 3 days, or the noodles will get too soggy. When re-heating, add extra chicken broth if needed.
• Freezer - allow to cool and place in an airtight container. Freeze for up to 3 months. Defrost in fridge overnight before re-heating in a sauce pan. Note: the texture of the eggs will differ after freezing.

Soup Recipes You'll Love

• Thai Coconut Chicken Soup - using Rotisserie Chicken
• Italian Summer Minestrone Soup
• Wonton Noodle Soup
• Finnish Salmon Soup
• Bread Bowl Clam Chowder
• Pumpkin and Leek Soup
• Fish Head Soup - Ukha
• Shchi - Russian Cabbage Soup
• Borscht - Beet Soup

An easy Asian midweek dinner, fuss-free and done in 30 minutes. Chicken Corn Soup or a Chinese Chicken Noodle Soup that's authentic, flavorful and guaranteed to become a family favorite. Bon Appetit! Приятного аппетита!

©PetersFoodAdventures.com *originally posted October 2015, updated April 2024