Chicken Sweet Corn Soup Recipe

Slice and Marinate

Thinly slice the chicken breast across the grain into bite-sized matchsticks or small strips. In a small bowl combine the sliced chicken with 1 tablespoon light soy sauce, 1 teaspoon cornstarch and the egg white. Mix until the chicken is evenly coated and slightly sticky. Let marinate for 10–15 minutes while you prepare other ingredients.

Velvet (optional but recommended): Heat a small pan of water until just simmering. Blanch the marinated chicken pieces for 30–45 seconds until they turn opaque but are not fully cooked. Remove with a slotted spoon and set aside. Alternatively, you can cook them directly in the soup later for a firmer texture.

In a large pot over medium heat melt 1 tablespoon unsalted butter. Add the diced onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic, grated ginger and diced carrot and cook another 1–2 minutes until fragrant.

Add 1.5 cups corn kernels and stir for 30 seconds. Pour in 6 cups low-sodium chicken broth and bring the mixture to a gentle boil over medium-high heat. Reduce heat to a simmer and let simmer for 8–10 minutes to allow flavors to meld and carrots to soften.

For a slightly thicker, creamier soup with corn body: remove 3/4 cup of the simmering soup (including some corn) into a blender or use an immersion blender to pulse until partially smooth (leave some corn texture). Return the blended portion to the pot and stir to combine.

If you did not velvet the chicken earlier, add the marinated raw chicken directly into the simmering soup now. Stir gently and simmer for 3–5 minutes until the chicken pieces are cooked through and opaque.

In a small bowl, whisk together 1/4 cup cold water with 1.5 teaspoons cornstarch to form a smooth slurry. Slowly pour the slurry into the simmering soup while stirring continuously. Continue to simmer 1–2 minutes until the soup slightly thickens and becomes glossy.

Turn the heat to low. Slowly drizzle the lightly beaten egg into the soup in a thin stream while stirring the soup gently in one direction to create delicate egg ribbons or threads. Do not boil after adding the egg.

Stir in 1/2 teaspoon toasted sesame oil, 2 tablespoons chopped scallions, 1 teaspoon salt (adjust to taste) and 1/2 teaspoon white pepper (or 1/4 tsp extra if you prefer more heat). Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with additional chopped scallions and a small drizzle of sesame oil if desired. Serve hot with steamed rice or as an appetizer.