One of my favorite comfort soup recipes is this chicken corn soup, which I always return to. It’s quick and easy to prepare, even with a few added twists that make it better than traditional versions. Whether you’re sick or just need a bit of a pick-me-up, this recipe always warms both the stomach and the soul. Chicken Corn Soup is not only delicious, but it also packs nutrients that can help boost your immunity. For more comforting soup ideas, try our Spicy Garlic Parmesan Chicken Skewers.
The ingredients blend sweet corn and tender chicken, making it light, warming, and filling. You can turn to it any day, and it’s ready in just 15 minutes using smart substitutions. No wonder many love Chicken Corn Soup—this version is whipped up fast and tastes like home. If you’re in the mood for more delicious, quick recipes, check out Smoked Bacon Mac and Cheese.
Ingredients for Chicken Corn Soup
Step 1: Protein Base
- Chicken breast (2 pieces, tender and juicy)
- Egg whites (2, whisked for added protein and silkiness)
- Shaved ham (100g, thinly sliced, adds salty balance like in pea and ham soup)
Step 2: Broth & Body
- Chicken Consommé (1L / 4 cups, richly flavored, liquid broth)
- Optional: Chicken stock (yields the same delicious result)
- Corn-flour (1 tbsp, mixed with 60ml / 1/4 cup water, used to thicken this traditionally thin soup)
Step 3: Vegetables & Texture
- Creamed corn (1 x 420g, sweet, creamy, budget-friendly, key player)
- Canned corn kernels (1 x 300g, rinsed, drained, holds shape, gives crunch, signature sweetness)
- Green onion/shallots (6, ends trimmed, thinly sliced diagonally, adds vibrant burst, fresh flavor, color)
Step 4: Flavour Enhancers
- Soy sauce (1 tbsp light, adds salty depth, instant umami kick)
- Ginger (2 tsp, finely grated, fresh, adds soothing nature, vibrant bite, perfect for when you’re under the weather)
- Sesame oil (1 tsp, to season and dress, not cook — rich, nutty flavor)
Step 5: Suggested Uses & Notes
- Serves: 4 serves
- Inspired by egg drop soup (check recipe notes)
- Great for winter, works in a slow cooker, perfect for the evening
- Browse more chicken soup recipe ideas for variations
Method for Chicken Corn Soup
Step 1
Place the Consommé and chicken in a large saucepan and boil over high heat. Then reduce the heat to low and simmer for 5 minutes or until cooked. Transfer the chicken to a heatproof bowl, set aside, let it cool slightly, and finely shred.
Step 2
Add soy sauce and ginger to the Consommé mixture in the saucepan. In a small bowl, mix corn-flour and water — gradually stir until smooth and combined. Cook, stirring occasionally, for 2 minutes or until it thickens slightly.
Step 3
Stir in the creamed corn, corn, and ham and continue cooking until hot. In a small bowl, whisk the egg whites with a fork. Gradually pour them into the soup, stirring constantly with a wooden spoon.
Step 4
Cook until white ribbons swirl through the soup, then remove from heat. Add sesame oil and half of the shallot, then stir to combine. Taste and season as needed for flavor balance.
Step 5
Ladle the finished soup into serving bowls. Sprinkle with the remaining green shallot for a fresh finish. Serve immediately while warm and aromatic.
Alternatives & Modifications for Chicken Corn Soup
If you are looking to modify the recipe to accommodate dietary preferences or ingredient availability, here are some options:
1) Veggie & Carbs
Add carrots, peas, and bell peppers (cook until soft), or mix in macaroni, farfalle, and orzo pasta for a more filling bowl.
2) Protein Swaps
For a vegetarian version, use tofu and vegetable broth, or swap in cooked rotisserie chicken, leftover turkey, ham, or bacon.
3) Texture & Creaminess
Use another 1/2 cup of cream or softened cream cheese (brick) for a slight tang. If you don’t have fresh corn, you can also use frozen corn, and try rivels or homemade egg noodles instead of store-bought options.
4) Gluten-Free Modifications
If you’re avoiding gluten, ensure that the soy sauce is gluten-free, and replace the corn-flour with a gluten-free thickening agent like arrowroot powder or tapioca starch.
5) Dairy-Free Modification
To make the soup dairy-free, avoid dairy-based additions such as cream or cream cheese. If desired, you can use coconut cream for a creamy texture.
6) Other Substitution
If you’re avoiding soy products, substitute soy sauce with tamari (gluten-free soy sauce) or use a homemade broth with additional herbs and spices for the umami flavor.
What to Serve with Chicken Corn Soup
For a complete meal, you can serve Chicken Corn Soup with a variety of delicious sides like Poor Man’s Burnt Ends for a smoky flavor, Spicy Garlic Parmesan Chicken Skewers for a savory protein, or a comforting Smoked Bacon Mac and Cheese for extra creaminess. These dishes bring different textures and flavors that complement the soup perfectly. You can also try Jalapeno Popper Burger or Bacon Jam Burger for a heartier option.
Storage & Freezing Tips
Leftover Chicken Corn Soup can be stored in an airtight container in the fridge for up to 3 days. It’s also safe to freeze for up to 2 months and reheat later. To warm it, use a microwave or stovetop until thoroughly heated. If you’re looking for more delicious frozen meals, try Smoked Bacon Mac and Cheese.
If the soup looks clumpy, don’t worry—it’s just the cornstarch, which will de-clump when warmed. This soup is suitable for freezing, especially in large quantities, to enjoy later. Just note that quality and texture may change once frozen and thawed. For more freezing tips, you might want to check out Spicy Garlic Parmesan Chicken Skewers.
I like to keep some chicken stock or broth on hand if the soup gets too thick after freezing. Let the soup cool to room temperature before freezing to prevent condensation from forming inside the container, which helps avoid freezer burn. For other ideas on how to use chicken stock, check out Bacon Jam Burger.
Reheating
- The soup can be reheated on the stovetop in a pot over medium-high heat.
- Be sure to stir occasionally to heat evenly and avoid sticking.
- Reheating in a microwave for individual servings is convenient, but using a slow cooker is not recommended as it is not food-safe for reheating.
Health Benefits of Chicken Corn Soup
Chicken Corn Soup offers several legitimate health benefits. Chicken is a great source of protein and is rich in essential vitamins and minerals such as vitamin B6, vitamin C, iron, and potassium. Studies have shown that Chicken Corn Soup may also have immune-boosting properties, making it a nourishing choice, especially when you’re feeling under the weather.
What are the origins of chicken corn soup?
The origins of chicken and sweet corn soup trace back to the 1800s when it gained popularity in Dutch Pennsylvania, North America. This recipe draws inspiration from the classic Chinese egg drop soup, combining two beloved dishes into one with a unique “wow factor.” In Western culture, it’s often served as a starter or appetizer in Chinese restaurants.
What is an ‘egg drop’? Can I only use the egg whites?
Egg drop soup is made by adding beaten eggs to hot broth, which cooks the eggs and forms delicate strands or ribbons in the soup. It can be prepared using chicken, beef, or vegetable broths. The broth is boiled when making egg drop soup, and the beaten eggs are slowly drizzled in while stirring constantly. Depending on your preference, you can use just the egg whites or a combination of whole eggs.
FAQs
- Is Knorr chicken corn soup halal?
It depends on the region; check the packaging or the official Knorr website for halal certification. - What soups are halal?
Soups made with halal-certified ingredients and free from non-halal meat or alcohol are halal. - Can chicken broth be halal?
Yes, if the chicken is slaughtered according to halal guidelines and no forbidden ingredients are added. - Is Dari chicken soup halal?
You need to verify with the specific brand or restaurant, but it can be halal if prepared with halal ingredients.
Chicken Corn Soup
Ingredients
Equipment
Method
- Place the chicken consommé and chicken breasts in a large saucepan. Bring to a boil over high heat.
- Once it boils, reduce the heat to low and let it simmer for about 5 minutes, or until the chicken is cooked through.
- Transfer the chicken to a heatproof bowl, set aside, and allow it to cool slightly. Once cool, shred the chicken into small pieces.
- Add soy sauce and ginger to the consommé mixture in the saucepan.
- In a small bowl, mix the cornflour and water together until smooth, then gradually stir this mixture into the saucepan.
- Stir occasionally, and let the soup cook for 2 minutes or until the broth thickens slightly.
- Stir in the creamed corn, canned corn kernels, and shaved ham. Continue cooking until everything is heated through.
- In a small bowl, whisk the egg whites with a fork.
- Gradually pour the whisked egg whites into the soup, stirring constantly with a wooden spoon.
- Cook until white ribbons begin to form in the soup, then remove the pot from the heat.
- Add sesame oil and half of the green onion/shallots to the soup, stirring well to combine.
- Taste and adjust seasoning if necessary.
- Ladle the finished soup into bowls. Sprinkle with the remaining green onion/shallots for a fresh burst of flavor.
- Serve immediately while the soup is warm and aromatic.