Sweet, delicate and nutritious. I love tucking into a bowl of this healthy Chinese chicken and corn soup on a cold day. It's like a warm hug that's super good for you and tasty too! Extremely easy to make (done in 15 minutes!) and a great way to use up leftover rotisserie chicken.
The thin slices of ginger bring very subtle warmth and freshness to this soup which I absolutely love.
- Sesame oil is used to provide a nutty aroma. A little goes a long way. Because sesame oils are very strong in flavour, you don't want to overdo it. In this recipe, 2-3 drops for the entire pot is perfectly enough.
- Chicken or vegetable stock I like to use powdered stock here as it is convenient and easy, straight out of the pantry. Feel free to use fresh stock instead.
- Ginger is used to add a little heat and I find helps lightens the soup. 2 thin slices of ginger will be enough for this recipe and is discarded just before serving.
- Rotisserie chicken a great way of using up any leftovers. Especially the dried breast meat that everyone avoids!
Here is how you make it
Honestly one of the easiest, quickest soups to make! If you want something fuss-free, nutritious AND comforting, this is the soup for you.
I like using the breast part of a rotisserie chicken when making this soup. ESPECIALLY if for some reason the breasts are a little dry. Dry chicken breasts are really.. meh. Shredding it and turning it into a delicious soup is a great way of using it up! Way better than drowning it with BBQ sauce or mayonnaise.
Tips for making this perfect every time
- Constantly stir the pot whilst slowly pouring the whisked eggs. No need to stir fast, just a steady pace will do. This will ensure the eggs essentially break apart and the result is perfectly integrated chicken and corn soup!
- Remember to discard the ginger slices just before serving! They've served their purpose of adding a little heat and freshness into the soup. Unless of course, you like eating ginger slices. Then by all means 🙂
- Sprinkle scallions/spring onions and a couple of drops of sesame oil just before serving. This will add complexity as well as freshness.
- Use stock powder to make your stock. Guaranteed flavour! It's a fast and easy way to add flavour into this chicken soup.
I know some recipes call for a cornflour/cornstarch with water mix to help thicken the soup up. But it's not really necessary with this particular recipe I find. There's already cornstarch/cornflour in the creamed corn and plus the eggs also helps thicken the soup.
One less step to this easy chicken and corn soup. Heck yeh!
If you like the bursts of sweetness from whole corn kernels, add a ¼ cup of either frozen or canned corn kernels!
Gen's serving suggestion
Growing up eating this soup and rice... A LOT, I can comfortably suggest: this is awesome with a little rice. When we wanted something a little more substantial, my siblings and I would add a scoop of rice into this soup and omg... it hits the spot every time! Happy belly, happy life!
Other quick and easy recipes to make!
- Easy garlic and prawn pasta - dinner done in 15 minutes!
- Chicken noodle stir fry - packed full of flavour, nutritious and easy
- Chinese sausage fried rice - a MUST TRY!
- Ginger beef and kale - learn how to turn cheap beef cuts into tender bites
- Chinese pork mince noodles - quick and delicious. Nuff said.
Thank you for checking out my recipes! Let me know what you think and/or if you have any questions or thoughts, drop me a note in the comments section below. 🙂
Chinese Chicken and Corn Soup
- 1 can creamed corn 420g/15oz
- 1 cup shredded rotisserie chicken about 1 breast
- 2 eggs whisked
- 2 cups chicken or vegetable stock (note 1)
- 2 thin slices of ginger
- salt and white pepper
- ¼ cup scallions/spring onion thinly sliced
- 2-3 drops sesame oil
- In a pot, add creamed corn, stock, ginger and shredded chicken. Bring the pot up to boil. Turn the heat down to medium-low heat and boil for 5 minutes.
- Stir the pot with a spoon or a fork slowly in one direction, creating a small swirl/tornado.
- Continuing to stir the pot, very slowly, pour whisked eggs into the pot as it is boiling on medium-low heat. (note 2)
- Once all the eggs are in the pot, boil for about 20-30 seconds. Taste the soup then adjust for salt and white pepper. Add a little more white pepper for more heat if desired.
- To serve: sprinkle thinly sliced scallion/spring onions and a couple of drops of sesame oil. Discard the ginger slices.
- Give it a little stir and enjoy!