Chicken Corn Soup Recipe

Prep vegetables and chicken

If using fresh corn, slice kernels from 2 ears to yield about 1.5 cups. Dice carrot into small matchsticks or 1/4-inch pieces. Finely dice the onion and, if using, celery. Trim chicken breast of any fat and cut into bite-size strips or small cubes (about 1/2-inch).

In a large pot or Dutch oven, pour in the chicken stock and water and bring to a gentle simmer over medium heat.

Add the prepared chicken pieces to the simmering stock. Reduce heat to medium-low and simmer gently for 8–10 minutes, or until the chicken is cooked through (internal temp 165°F / 74°C) and tender.

Use a slotted spoon to remove about half of the cooked chicken to a bowl and shred it with two forks or chop finely; leave the other half in pieces to provide texture.

Add the corn kernels, diced carrot, diced onion, and celery (if using) to the pot. Continue to simmer gently for 5–7 minutes until the vegetables are tender-crisp and the corn is cooked.

While the stock and chicken cook, heat 1 tablespoon butter or oil in a small skillet over medium heat. Add the minced garlic and grated ginger and sauté 30–45 seconds until fragrant but not browned.

Stir the garlic-ginger mixture into the soup pot. Add the soy sauce, rice vinegar (or lemon juice), salt, and black pepper. Taste and adjust seasoning—add more salt or a splash more soy sauce if needed.

Make the cornstarch slurry by whisking 2 teaspoons cornstarch into 2 tablespoons cold water until smooth.

Bring the soup back to a gentle simmer. Slowly stir in the cornstarch slurry while stirring the soup to avoid lumps. Simmer 1–2 minutes until the broth slightly thickens.

With the soup at a gentle simmer, slowly drizzle the lightly beaten egg in a thin stream while stirring the soup in one direction with a fork or chopstick to create delicate egg ribbons. Pause if you need to control the texture and timing.

Stir the shredded chicken back into the pot (if you removed and shredded some earlier) and heat through for 1 minute.

Turn off the heat. Stir in sliced green onions, chopped cilantro or parsley (if using), and a pinch of white pepper or extra black pepper. Adjust acidity with a touch more rice vinegar or lemon juice if desired.

Ladle the soup into bowls and serve hot. Offer extra sliced green onions, soy sauce, or hot sauce at the table.