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Easy Chinese Chicken Corn Soup Recipe

One Pot Chicken Corn Soup

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Quick, easy chicken corn soup recipe, homemade with simple ingredients over stovetop in 30 minutes. A hearty comforting soup better than Chinese restaurants!
Course Main Course
Cuisine Chinese
Keyword chicken corn soup
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 6 People
Calories 318
Author Abeer

Ingredients

  • 7 cups Chicken broth Low sodium
  • 2.5 cups Shredded chicken From rotisserie chicken
  • 1-2 tsp Garlic powder
  • 1-2 tsp Ginger powder
  • Salt To taste
  • Pepper To taste
  • 1 tbsp Sriracha sauce Optional
  • 1 tbsp Soy sauce
  • 1 cup Carrots Sliced
  • 1 can Corn 15 oz. can, Can also use frozen corn
  • 1 can Creamed corn 15 oz. can
  • 5 tbsp Green onions Thinly sliced
  • 1/4 cup Cornstarch Dissolved in 1/4 cup water
  • 5 Eggs Large, Beaten
  • 1 tsp Sesame oil

Instructions

  • In a large nonstick pot, add broth, shredded chicken, garlic, ginger, salt, pepper, Sriracha sauce, soy sauce, carrots, corn, creamed corn, 2 tbsp green onions and bring to a boil over medium-high heat.
  • Then, lower heat to medium and simmer for 8-10 minutes or until the carrots become tender.
  • Add dissolved cornstarch slurry and mix. The soup will start to thicken.
  • Add the beaten eggs slowly, while gently stirring to make ribbons of cooked egg. 
  • Add remaining 3 tbsp green onions, sesame oil and mix. 
  • Turn off heat and serve immediately. 

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 2 days and can be reheated in the microwave. 
     

Nutrition

Calories: 318kcal | Carbohydrates: 38g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 182mg | Sodium: 1690mg | Potassium: 757mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4070IU | Vitamin C: 30mg | Calcium: 59mg | Iron: 2mg