Easy Chicken and Sweet Corn Soup (One Pot Recipe)

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4.75 from 4 votes

Easy Chicken and Sweet Corn Soup (One Pot Recipe)

This chicken corn soup comes together in one pot with tender chicken, sweet corn kernels, and delicate egg ribbons in a lightly thickened broth. It's cozy, easy enough for a busy weeknight, and those silky egg ribbons make it feel like something you'd order from your favorite restaurant!

Prep Time10

Cook Time20

Total Time35

Course: Main Course

Cuisine: American, Chinese

Keyword: chicken and corn soup, chicken corn soup

Servings:

Calories: 270kcal

Author: Jordan Zelesnick

Ingredients

1 tablespoon sesame oil
2 garlic cloves minced
1 sweet onion finely diced
6 green onions, thinly sliced, white and green parts separated
6 cups chicken stock
2 cups cooked shredded chicken
1 1/2 cups frozen sweet corn
1/4 teaspoon white pepper
1/4 teaspoon kosher salt
2 tablespoons cornstarch mixed with 4 tbsp water
2 eggs, beaten

Instructions

Heat the oil in a large pot over medium heat. Add the garlic, diced onion, and the white parts of the green onion and cook for 3-4 minutes or until the onion softens.
2 garlic cloves, 1 sweet onion, 6 green onions,, 1 tablespoon sesame oil
Add the chicken stock and shredded chicken, increase the heat to medium-high and bring to a boil. Then mix in the corn along with the white pepper and salt.
6 cups chicken stock, 2 cups cooked shredded chicken, 1 1/2 cups frozen sweet corn, 1/4 teaspoon white pepper, 1/4 teaspoon kosher salt
Reduce the heat to medium-low and simmer for 5 minutes. Then slowly stir in the cornstarch slurry to thicken the soup. Continue stirring, and add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
2 tablespoons cornstarch mixed with 4 tbsp water, 2 eggs,
To serve, divide between bowls and garnish with the sliced green onions.

Notes

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.
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.

Nutrition