Velvety Chicken Corn Soup

Velvety Chicken Corn Soup

49 Reviews 2 Pics
Recipe by  SONA86

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (49)

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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 restaurant's 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 you'll 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 didn't 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. Yummy! I 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 don't think these changes altered the taste any, just made the soup more hearty! I 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.

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Amount Per Serving (4 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 5 g
  • 8%
  • Carbs
  • 23.5 g
  • 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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Portuguese Chicken Soup II


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Asian Chicken and Corn Soup