Easy Chicken and Sweet Corn Soup (One Pot Recipe)

Ingredients you’ll need

• Sesame oil: You could use olive oil, but I love the little bit of subtle, nutty flavor the sesame oil brings to the base.
• Aromatics: Garlic, sweet onion, and green onions. This combo is the secret to infusing the soup with lots of savory flavor, and the green onions do double duty as a fresh garnish.
• Chicken stock: Vegetable stock works too, but chicken broth doubles down on that cozy chicken flavor.
• Cooked shredded chicken breast: Keeps the prep quick and makes the soup hearty. My favorite shortcut is a store-bought rotisserie chicken, but any leftover shredded chicken (even chicken thighs!) works too. If you’re starting with raw boneless skinless chicken breasts, cook and shred the chicken before you start the soup.
• Frozen sweet corn: Balances all the savory heartiness with a little sweetness. I like the convenience of frozen, but fresh works great too. 
• White pepper: Gives the soup its classic flavor. Black pepper works if that’s what you’ve got.
• Cornstarch: Mixed with an equal amount of water into a cornstarch slurry, this thickens the soup and makes it rich.
• Eggs: Whisked and streamed in, they cook into those silky ribbons that make this soup so satisfying (and add extra protein to keep you full!).

Recipe Variations

• Use fresh corn: When it’s in season, cut the kernels from 2 to 3 ears of corn on the cob and use them instead of frozen. Drop a stripped cob into the broth while it simmers for even more corn flavor!
• Make it a noodle soup: Stir in cooked pasta just before serving. Egg noodles, elbow macaroni, rotini, or broken spaghetti are all great. If you want something even heartier, my one pot lasagna soup is a noodle-packed favorite.
• Make it creamy: Stir in a splash of heavy cream at the end, or a few ounces of softened cream cheese until melted and smooth.
• Want it sweet like the Chinese restaurant version? Stir in a can of creamed corn along with the frozen corn to make a creamy chicken corn soup. It’s my little trick for that takeout flavor at home.

How to Make Chicken and Corn Soup

1. Step 1: Sauté the aromatics. Heat the sesame oil in a large Dutch oven or soup pot over medium heat. Add the garlic and both kinds of onion (save some green tops for garnish) and cook until the onion turns soft and translucent and everything smells fragrant, about 3 to 4 minutes. You don’t want any browning here, so lower the heat if it starts to color.

2. Step 2: Add the chicken and corn. Pour in the chicken stock and shredded chicken and bring to a gentle boil when the surface is bubbling steadily around the edges. Mix in the corn, white pepper, and salt. 

3. Step 3: Thicken and simmer. Reduce to a gentle simmer for about 5 minutes, so the soup is just barely moving with a few small bubbles. Whisk the cornstarch and water together until completely smooth and milky white, then stir the slurry into the soup. You’ll notice the broth turn glossy and thicken slightly within a minute or so.

4. Step 4: Add the egg ribbons. Keep the soup at a gentle simmer, then slowly add the whisked egg in a thin stream while gently stirring in one direction. They’ll feather out into thin, silky ribbons as they hit the hot broth. Once the eggs are set and no longer look raw, divide into soup bowls, top with the reserved green onions, add salt and pepper to taste, and serve!

Tips for Silky Egg Ribbons

• Keep it at a gentle simmer for the eggs. If the soup is boiling, the ribbons won’t come out delicate.
• Stir in one direction. Slowly drizzling the eggs in while stirring one way is what gives you those long, silky ribbons instead of clumps.
• Whisk the slurry smooth first. Get all the lumps out before it goes in the pot so your soup stays silky.
• Taste before serving. The salt you need depends on your stock, so adjust with a pinch more if it needs it.

What to Serve with Chicken Corn Soup

Top it with a handful of my air fryer croutons for crunch, or serve it alongside golden sweet cornbread. Want to keep the corn theme going? My summer corn salad is perfect on the side or lean into the takeout feel and serve it with a scoop of my vegetable fried rice. 

Storage and Make-Ahead Tips

• Fridge: Let the soup cool completely, then store in an airtight container for up to 4 days.
• Make ahead: This is a GREAT make-ahead soup because the flavors only get better after a day in the fridge!
• Freezing: Freeze the cooled soup in a freezer-safe container for up to 3 months, leaving a little room at the top since it expands. If you want to prep ahead, my guide on how to store chicken covers freezing and thawing safely.
• Reheat: Warm gently on the stove over medium-low, stirring occasionally, or microwave individual portions. Give it a good stir since the broth may separate slightly.

More Soup Recipes You’ll Love

• Creamy Chicken Fajita Soup
• Chick-fil-A Chicken Tortilla Soup
• One Pot Chicken Taco Soup
• Roasted Red Pepper Soup