Chicken and Corn Soup Recipe

This chicken and corn soup is simple and light, with chicken, sweet corn, and egg ribbons in a flavorful broth.

It's easy to make and perfect when you want something warm and satisfying.

Ingredients You'll Need

Notes and Substitutions

• Chicken: I used chicken breast, but shredded rotisserie chicken also works.
• Cornstarch: Some goes into velveting the chicken, and the rest to thicken the soup.
• Baking soda: Helps keep the chicken soft and tender.
• Pepper: Use white pepper, if you have. Black pepper works too, but the flavor is stronger.
• Corn: Canned is easiest. Cream-style makes it thicker, whole kernels add texture. You can also use fresh - blend some and keep some whole.
• Broth: Use what you have - chicken broth or water with chicken base/bouillon will work.

How to Make Chicken and Corn Soup (Step-by-Step)

Step 1: Velvet the chicken

In a bowl, combine:

• 6 ounces of chicken breast (sliced into thin strips)
• salt and pepper (to taste)
• 1 tablespoon cornstarch
• ¼ teaspoon baking soda
• 2 tablespoons water

Mix until the chicken is evenly coated. Set aside.

Step 2: Sauté the aromatics

Heat about 2 tablespoons oil in a pot over medium heat.

Add 1 teaspoon minced ginger and cook for about 30 seconds.

Add 1 small onion (finely chopped) and 4 garlic cloves (minced). Cook until softened.

Step 3: Build the soup base

Add:

• 1 can of cream-style corn
• 1 can of corn kernels
• 6 cups broth (or water with 1 tablespoon chicken base/bouillon)
• 1 tablespoon fish sauce

Bring to a boil, then lower the heat. Taste and adjust with salt and pepper.

Step 4: Cook the chicken

Add the chicken and stir gently so the pieces don't stick together.

Simmer for about 5 minutes, or until the chicken is cooked through.

Step 5: Thicken the soup

Mix ¼ cup cornstarch with ¼ cup cold water. Slowly pour it into the soup while stirring.

Simmer for about a minute, until slightly thickened.

If you want it thicker, add more slurry (equal parts cornstarch and cold water) a little at a time, until it's how you like it.

Step 6: Add the egg ribbons

Lower the heat. Slowly pour in 3 beaten eggs in a thin stream.

For thin ribbons, stir gently as you pour.

For thicker ribbons, let the eggs sit for a few seconds before stirring.

Turn off the heat once the eggs are set.

Step 7: Add scallions and serve

Stir in most of the scallions, saving some for topping. Taste and adjust as needed.

Cooking Tips

• Use cream-style and whole corn for better texture.
• Slice the chicken thin so it cooks quickly.
• Stir while adding the slurry to avoid lumps.
• Pour the eggs slowly for better ribbons.

Recipe FAQs

More Filipino Corn Recipes

• Ginisang corn: Corn with ground meat and greens in a light broth.
• Ginataang mais: Sweet corn and rice cooked in coconut milk.
• Mais con yelo: Shaved ice with sweet corn, milk, and sugar.
• Maja blanca: Coconut pudding with corn, topped with toasted coconut.
• Crab and corn soup: Savory soup with corn, crab, and egg ribbons.
• Sweet corn ice cream: Creamy ice cream flavored with corn.
• Adobong mais: Sautéed fresh corn with garlic and butter.