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Home ยป Appetizers ยป Chinese Chicken Corn Soup

Chinese Chicken Corn Soup

Published: Nov 3, 2018 ยท Modified: Aug 19, 2022 by Wajeeha Nadeem ยท This post may contain affiliate links.

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Chinese Chicken Corn Soup is a super delicious and easy creamy soup that's perfect to warm up with on cold winter evenings. It's made with chicken, creamed corn and egg. Also known as egg drop soup.

Looking for more Chinese inspired recipes? Check out my super popular recipe for Chicken Manchurian.

How to Make Chicken Corn Soup

So this easy Chinese Chicken Corn Soup is quite delicious to make and is so easy that you won't believe it. It's made in pretty much all Pakistani and Indian homes, and I'm guessing everyone has different ways of making it, as it is with such popular recipes.

Everyone has their own touch to add to this soup, and that's what I like about these recipes because while they're all generally the same each family adds their own unique touch and taste to it.

How Do You Make Egg Rivels?

See those white thread like strands in the chicken corn soup? Those are called rivels (or rivlets) and they're a signature feature of chicken corn soup. They're also super easy to make! Also try this Instant Pot Red Lentil Soup.

When the soup is completely cooked and thickened with cornstarch, we add a whisked egg and keep stirring the soup. The hot chicken corn soup causes the egg to cook quickly but in rivels. And there you have it, a delicious protein packed chicken corn soup! ๐Ÿ™‚

My mother has been making this Chicken Corn Soup from as long as I can remember. And it's one of the easiest recipes I've ever made!

Family recipes are the best, aren't they? I mean I suppose it's because of all those childhood fond memories attached with the food you've grown up eating.

How to Make Chicken Corn Soup

So basically everything is made in one pot (yay!) and there's no chopping involved in this recipe (double yay).

How to Make It

1.) The chicken is cooked in water for about 30 minutes or so. This step makes the chicken broth or base for the soup, and also cooks the chicken through. It is important to use bone in chicken for this step, as it is crucial to make the stock / base of the soup.

2.) Once the chicken is cooked through, take it out and shred it into pieces. Set aside.

3.) Now all you have to do is flavor the soup with a few seasonings such as garlic powder, ginger powder and salt and pepper. This is why is this soup requires no chopping because we're using these flavorful seasonings. But if you want, you can by all means use freshly chopped ginger or garlic - just make sure they are finally chopped or minced so that you don't get pieces of ginger or garlic while eating the soup. At this point you will also add some soy sauce and white vinegar to further flavor the soup.

4.) Now add in the shredded chicken and creamed corn, and thicken the soup with cornstarch. Finally it's time to add in a whisked egg which is what will create the rivulets which Chicken Corn Soup is so famous for. The egg will also help thicken the soup.

5.) And now here's the best part, the guide on how to make Chicken Corn Soup is over, and all you have to do is serve it in bowls and eat up! ๐Ÿ™‚

Oh and look who's here...my tiny helper! ๐Ÿ™‚

How to Make Chicken Corn Soup

Served with warm garlic bread fresh from the oven, and doused with lots of soy sauce and vinegar, that's the way we like it at our home! ๐Ÿ™‚ Enjoy!!

Looking for More Delicious Indian and Pakistani Recipes?

  • Easy Chicken Karahi Recipe
  • Indian Chicken Korma Recipe 
  • Haleem
  • Chicken Manchurian Recipe
How to Make Chicken Corn Soup
How to Make Chicken Corn Soup

How to Make Chicken Corn Soup

This easy and delicious recipe shows you how to make chicken corn soup in just a few simple steps with pantry ingredients!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Chinese
Cook Time: 1 hour
Total Time: 1 hour
Servings: 5
Calories: 353kcal
Author: Wajeeha Nadeem

Ingredients

  • 1 full chicken 1000 grams - cut into pieces, bone in and skinless
  • 6 cups water
  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1 can 420 grams of creamed corn
  • Salt and pepper to taste
  • 2 teaspoons cornstarch mixed with a splash of water this is for thickening the soup
  • 1 egg whisked

Instructions

  • Place chicken in a large pot and pour in the water. Simmer on medium low heat for about 30-40 minutes. The chicken will be cooked and the stock for the soup will be ready.
  • Remove chicken from the pot, letting the stock remain in the pot. Add soy sauce, white vinegar, garlic powder, ginger powder, salt and pepper and creamed corn and let come to a boil. Shred the chicken and add it to the soup.
  • Now add the cornflour water mixture and keep stirring until the soup has thickened. Do not worry if you thicken the soup too much by accident, you can just add a bit of water (like half a cup) to thin out. And if it's not thick enough to your liking you can add a bit more of cornflour/water mixture until the soup's consistency is to your liking.
  • Now add in the whisked egg slowly, while continuously stirring. The egg will cook in seconds and you will be able to see rivulets of the egg.
  • Take off heat and serve.

Nutrition

Calories: 353kcal | Carbohydrates: 2g | Protein: 30g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 147mg | Sodium: 536mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @ikneadtoeat or tag #ikneadtoeat!
How to Make Chicken Corn Soup
How to Make Chicken Corn Soup

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Comments

  1. GQ

    March 24, 2020 at 3:27 am

    Hi Waj, neither the ingredients or directions includes any corn ๐ŸŒฝ

    Reply
    • waj.nad@gmail.com

      April 24, 2020 at 8:30 am

      Hi GQ, this recipe uses sweet corn, which is included in the ingredients list. Hope this helps!

      Reply
  2. Ayesha

    May 31, 2019 at 2:19 am

    I have read and made a few of your recipes and I must say that I love your recipes and blog! Keep up the great work!

    Reply
    • waj.nad@gmail.com

      June 11, 2019 at 7:26 am

      Thank you so much Ayesha. It's always a pleasure to hear from my readers and I'm glad you enjoy the blog! ๐Ÿ™‚

      Reply
  3. Nadeem Chaudhry

    November 19, 2018 at 1:01 am

    Looks exactly the way in Pakistani Chinese restaurants. Yummy. I hope it taste the same. Thanks for sharing.

    Reply
  4. sabika

    January 24, 2017 at 6:01 pm

    Thanku for sharing. Will deftly try
    Love the soup bowls

    Reply
    • waj.nad@gmail.com

      January 25, 2017 at 5:54 am

      Thanks Sabika! ๐Ÿ™‚

      Reply
  5. Dounia

    November 14, 2016 at 12:35 pm

    Love the Dutch soup bowl! It reminds me of my grandmother, she had these bowls as well, and she would make the best soups for the cold Dutch winter days:)
    Looking forward trying your soup.

    Reply
    • waj.nad@gmail.com

      November 15, 2016 at 4:50 pm

      Wow that's so cool Dounia! I didn't know these bowls were Dutch, these bowls got passed down to me by mother and she got them from a shop in Japan. Thanks for letting me know, I hope you try the soup, you'll love it! ๐Ÿ™‚

      Reply
  6. nadia

    November 05, 2016 at 11:19 am

    Assalamu alaikum! Thank you so much for sharing this easy yet delicious recipe of your mother. It's soup season again here in our part of the world and I can't wait to indulge myself ๐Ÿ™‚

    Reply
    • waj.nad@gmail.com

      November 07, 2016 at 4:23 am

      Walaikumaslam Nadia! This soup is delicious and you'll love it! ๐Ÿ™‚ Thanks for stopping by!

      Reply

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