Velvety Chicken Corn Soup

Velvety Chicken Corn Soup

SONA86 0

"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."


servings 166 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

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  1. 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.
  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  3. 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.
  4. Add chopped scallion to garnish, and serve hot.
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  1. 65 Ratings


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 attacke...

I thought this soup was very good! I love eating this at chinese restaurants. Yummy! I followed the recipe as directed except for a few minor things. I used 2 small chicken breasts which equa...

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 ...

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 ...

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, s...

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.

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 ...

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 have to try it!