This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy Garnish with fresh scallions.
Velvety Chicken Corn Soup Ingredients
2 (14 ounce) cans chicken broth
1 (14.75 ounce) can cream-style corn
cup shredded, cooked chicken meat
teaspoon ground white pepper
salt to taste
2 tablespoons cornstarch
cup water
1 tablespoon sesame oil
1 egg white
How to Make Velvety Chicken Corn Soup
In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
Add chopped scallion to garnish, and serve hot.
Velvety Chicken Corn Soup Nutritions
Calories: 165.5 calories
Carbohydrate: 23.5 g
Cholesterol: 18 mg
Fat: 5 g
Fiber: 1.3 g
Protein: 8.5 g
SaturatedFat: 0.7 g
ServingSize:
Sodium: 1255.7 mg
Sugar: 4.4 g
TransFat:
UnsaturatedFat:
Velvety Chicken Corn Soup Reviews
I made this about two weeks ago and forgot to review I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacked the wings and legs. I like more chicken in my soup. I absolutely adore the chinese restaurants version of this and I have to say that this is exactly the same I added the sesame oil a drop at a time and it added a lovely smoky flavour. I would have only used about 10 drops. Follow this recipe and youll have a delicious chicken soup. I froze the remainder in freezer bags and just put it in a large bowl with cold water to cover to defrost and have it for lunch. Yum Oh and I didnt have cornflour so I used regular and had to add a lot more to reach a thicker consistency. To do this make sure you put the flour in a bit of cold water first and mix it up before pouring in the soup.
I made this about two weeks ago and forgot to review I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacked the wings and legs. I like more chicken in my soup. I absolutely adore the chinese restaurants version of this and I have to say that this is exactly the same I added the sesame oil a drop at a time and it added a lovely smoky flavour. I would have only used about 10 drops. Follow this recipe and youll have a delicious chicken soup. I froze the remainder in freezer bags and just put it in a large bowl with cold water to cover to defrost and have it for lunch. Yum Oh and I didnt have cornflour so I used regular and had to add a lot more to reach a thicker consistency. To do this make sure you put the flour in a bit of cold water first and mix it up before pouring in the soup.
I thought this soup was very good I love eating this at chinese restaurants. YummyI followed the recipe as directed except for a few minor things. I used 2 small chicken breasts which equaled about 1 cup of shredded chicken instead of 1/2 c. I used black pepper instead of white as that is what I had on hand. I also used two egg whites instead of one. I dont think these changes altered the taste any, just made the soup more heartyI did make one tactical error. I added the whole tablespoon of sesame oil at once instead of adding it a drop at the time. For our personal tastes I think the 1 T is a little more than we like, so you might want to follow the directions and add a drop or two at the time. This is a definate keeper for us. Thanks
My husband and I had this soup in a chinese restaurant in Canada and my husband just LOVED it and kept on asking if I could find a recipe to make that same soup. This soup is EXACTLY like that soup we had in Canada, the restaurant also served it with the vinegar and chili peppers. I think that makes the soup even better. Thank you so much for sharing this recipe.
This soup was very interesting "It tastes like a soup option at a Chinese restaurant." I had some cooked chicken already in the fridge. It took less than 10 minutes to make this. For the broth I mixed 2 cups of water up with a couple packets of no-sodium chicken broth packets and then added my own salt to taste. I still thought it was a tad salty though, I am guessing from the creamed corn. There is not much chicken or whole corn in this. It is more like egg drop soup with a little bit of those two added ingredients. I chopped up the green onions and added them on top. I then just added the rest to the pot. I liked that this made only 4 servings, even though I seemed to eat half of it. Dont subtitute the sesame oil, it gave it a characteristic taste.
I have made this soup several times for my husband. He grew up eating chicken corn soup and had such a hard time finding the soup that I decided to make it for him. He absolutely loves it and cant get enough of it. The recipe is extremely easy and just about fool-proof. This recipe is definitely a keeper.
Wow This was fantastic Much better than what we had recently bought at our little Mom-and-Pop Chinese restaurant. And so easy to make. I doubled the chicken. It was still pretty thin, so I added a can of whole kernel corn over and above the creamed corn. I doubled the amount of egg white as well. I guess we like a full-bodied soup. Mama liked the soup plain, but my husband and I both loved it with both the scallions and the pepper infused vinegar added to the bowl at the table. Thank you for such a fabulous, quick, and easy recipe.
Made as directed in the recipe. The kids all liked it. Instead of chicken, I would use crab meat for variety. Thank you for posting.
I love this soup. I first had it at a California Chinese cuisine chain called Chin-Chin, which added ground chicken meat and glass noodles, so this is how I make it. Both the glass noodles and the ground meat cook really fast, so make sure to add them close to the end, but before the egg. As per another reviewers suggestion I added the egg after the cornstarch, which I thought was a mistake. I actually like those clumpy eggs in my soup, isnt that how egg flower soup is supposed to be? Top this with some chopped green onion for an amazing taste explosion.
Very good I followed the directions exactly and it turned out great. Very quick and easy for a week night meal, just add bread and a salad maybe
This soup is so good...you have to try it
This soup tasted so good I made it for a dinner party and there wasnt a drop left. The vinegar and hot peppers really livened up the soup
I make this soup at least 2 times a month. I love soup and this is definitely high up on my list because it is so easy to make. I add a teaspoon of vinegar and some fresh scallions to each bowl before serving. DELICIOUS
Pretty easy and good. My only complaint is it kind of lacked flavor. Maybe Ill try a little more sesame oil or something. Still, very good
This was a very good soup although I did alter the recipe to suit my own taste. I used one 36oz. carton of chicken broth and 1.5 c of cooked chicken. I also added a little onion powder and about 3/4c. each of chopped baby carrots and frozen peas. Next time I might add an additional can of creamed corn.
Fantastic restaurant quality.
My favourite soup of all time... and now I can cook it :)
Fantastic i really loved it sooooooooo much
This is really good, even if you accidently make it incorrectly, like I did I forgot the sesame oil & egg white. I also substituted milk for the water.
Simple yet tasty
This soup was great I did make some adjustments. I listened to other reviewers and used only a few drops of sesame oil. I also added 1 cup of shredded chicken, 1 cup of diced ham, 2 eggs, and 1 (8 oz.) can of corn, drained.
This soup was good and easy to put together. Definitely needed the vinegar and chilies to give it that extra zing.
We just loved this soup. I had some extra grilled chicken breast in the freezer, I thawed these out and shredded them and added to the soup. I will be sure to grill extra chicken from now on. This soup was even great the next day for lunch.
This was very simple to make. Instead of just 1/2 cup of chicken, I used 1 12.5 oz can of shredded chicken to save time. I also I added a few cups of kale to mine for some extra veggies.
I have made this twice now. The first time accidentally with beef broth, but we love it with beef or chicken. My husband and I eat the whole pot of it every time. Its so fast and easy, and the ingredients are ones that we have on hand most of the time. I used a rotisserie chicken for the meat. Thanks for sharing.
I thought this tasted good enough to make again. I topped the soup with cilantro and green onions.
This was great - I added less sesame oil and more pepper since I like it that way. I also added a little more egg whites. Tastes like the restaurant version
We did not care for this recipe.
Tasty , easy soup to make. ingredient are available and different then regular soup. highly recommended.
Delicious I used my own chicken broth and shredded the chicken for the soup and it tastes even better.
As close to restaurant food as you can get. We really enjoyed this recipeI did like the other raters and used 1 cup of chopped chicken, 2 egg whites and added the sesame oil to taste.Thank you for this keeper.
Thank you for a wonderful recipe. I have tried this twice, and both times it turned out great. It is definately a keeper
Wow is all I can say For the simplicity of this recipe, it really is outstanding I added a lot of extra chicken - probably a full cup shredded. Also, I went way over on the egg whites - probably added around four. It was absolutely delicious and my teenage sons did not leave a drop for leftovers. Thanks abuch for this great recipe
I made this for a teachers dinner today, out of 5 soups, my soup was the only one thats all gone Thank you for a great recipe. I did not add sesame oil and egg white, and I add another half can of cream of corn soup and half can of corn kernels. And I use chicken stock instead of chicken broth, and use chicken stock instead of water to dilute the cornstarch.
I had a cold & had an urge for chicken soup. This turned out ok. Took care of my craving. Probably wont make again.
Quick, easy, and delicious
I really enjoyed the simplicity of preparation, and the great flavor, of this soup. Thanks for sharing
Its great, ive made this easy recipe many times just as it is. My husband even made it for me when I was sick, hes a terrible cook yet it was still great
I made exactly to the recipe, easy and quick and very tasty.
This was easy to make and really good Only change I made was adding a few drops of soy sauce to my bowl for added flavor.
YUM This is perfect A keeper in our house.
Quick to make and delicious, whats not to love? I dont like spicy food, so this soup suited my taste very well. Chopped green onions on top are a must though. I will definitely make this again. Maybe Ill add noodles, since my daughter missed them.
Delicious I used black pepper instead of white, & I used smoked salt. I agree that 1 T of sesame oil was too much - will use half next time. Chopped the chicken up very finely to blend with corn & scallion bits. The perfect soup for a night when Im not supposed to chew due to dental work Enjoy
It is wonderful Instead of using chicken, i used crab stick. This is my first time actually making corn soup as i usually spent money on buying it. But now, i dont have to This is a great recipe and thank you so muchhehe
A solid recipe. Its just missing a little something special.
This was pretty good. I didnt have the sesame oil but otherwise I made as written, doubling the recipe. Next time Ill make the vinegar mixture.
Ive never tried this before so had nothing to compare it to but it was very good
Great recipe... Im not much of a cook and it turned out great.Thank you
Great recipe, thanks
I used ingredients I had so I cooked 2 chicken breasts inthe oven for 20 minutes then cut themup & added to the soup. I threw in some orzo pasta (1/2 cup) and boiled for 7 minutes before I added the sesame oil and cornstarch mixture. I also added red peppers that I sliced and cooked with the chicken. I didnt have cream corn so I used a can of regular corn drained. At the end I just added a little bit (maybe 1/2 cup) of whole milk. It was delicious Loved the color the red pepper & scallions added to it, just wish I took the time to take a picture of it first
This is my favorite chicken corn soup recipe, easy to make and taste delicious
Dan loves
I love this its just like my favorite Chinese restaurant. Sometimes chicken cirn soup can be a bit bland, but thus is perfection. I tend to use it as a main dish rather than a side, so Ill add more chicken and more egg white. I pair it with cucumber salad or green salad with ginger dressing.
Unimpressed. Very bland even though I doctored it up according to the other reviews. I will not be making it again.
Fast, easy and super delicious
Husband loves a little bitter for me.
Not really my thing. I had never had this before and thought Id try it. Thanks anyways
This soup was okay & Hubs liked it, but it just didnt do it for me. Maybe it was the corn that I didnt like...it seemed to clash with the sesame oil in my opinion. I never eat creamed corn and bought a can specifically to make this soup...maybe I just dont like the flavor of it. I think I will stick with plain egg drop soup without the corn. I like that it is low fat, but think I prefer similar soup without corn. Sorry SONA86...
Making again, so easy. Will add more corn this time as suggested. My husband kept going to freezer looking for more. I froze in bags as suggested. Made triple batch this time.
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