This is how I modified the recipe for my preferred traditional pound cake. Even though it’s created from scratch, this is not difficult to make and it consistently receives positive ratings.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 (14 ounce) cans chicken broth
- 1 (14.75 ounce) can cream-style corn
- ½ cup shredded, cooked chicken meat
- ¼ teaspoon ground white pepper
- salt to taste
- 2 tablespoons cornstarch
- ½ cup water
- 1 tablespoon sesame oil
- 1 egg white
Instructions
- 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.
- In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
- 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.
- Add chopped scallion to garnish, and serve hot.
Nutrition Facts
| Calories | 166 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 1 g |
| Sodium | 1256 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Really good. And super easy to make! Like others I added the sesame oil to taste (about 10-12 drops). I also used 1 cup of shredded chicken, instead of just 1/2 cup. I also added a can of corn (in addition to the creamed corn).
This soup tastes amazing!!! It was so easy to make and ready in less than 30 mins. I added 2 egg whites and no sesame oil.
Unimpressed. Very bland even though I doctored it up according to the other reviews. I will not be making it again.
I love this! it’s just like my favorite Chinese restaurant. Sometimes chicken cirn soup can be a bit bland, but thus is perfection. I tend to use it as a main dish rather than a side, so I’ll add more chicken and more egg white. I pair it with cucumber salad or green salad with ginger dressing.
Husband loves a little bitter for me.
I used ingredients I had so I cooked 2 chicken breasts inthe oven for 20 minutes then cut themup & added to the soup. I threw in some orzo pasta (1/2 cup) and boiled for 7 minutes before I added the sesame oil and cornstarch mixture. I also added red peppers that I sliced and cooked with the chicken. I didn’t have cream corn so I used a can of regular corn drained. At the end I just added a little bit (maybe 1/2 cup) of whole milk. It was delicious! Loved the color the red pepper & scallions added to it, just wish I took the time to take a picture of it first!
This is my favorite chicken corn soup recipe, easy to make and taste delicious!
Delicious! I used black pepper instead of white, & I used smoked salt. I agree that 1 T of sesame oil was too much – will use half next time. Chopped the chicken up very finely to blend with corn & scallion bits. The perfect soup for a night when I’m not supposed to chew due to dental work! Enjoy!
Quick to make and delicious, what’s not to love? I don’t like spicy food, so this soup suited my taste very well. Chopped green onions on top are a must though. I will definitely make this again. Maybe I’ll add noodles, since my daughter missed them.
This soup was okay & Hubs liked it, but it just didn’t do it for me. Maybe it was the corn that I didnt like…it seemed to clash with the sesame oil in my opinion. I never eat creamed corn and bought a can specifically to make this soup…maybe I just don’t like the flavor of it. I think I will stick with plain egg drop soup without the corn. I like that it is low fat, but think I prefer similar soup without corn. Sorry SONA86…
making again, so easy. Will add more corn this time as suggested. My husband kept going to freezer looking for more. I froze in bags as suggested. Made triple batch this time.
It is wonderful!! Instead of using chicken, i used crab stick. This is my first time actually making corn soup as i usually spent money on buying it. But now, i dont have to! This is a great recipe and thank you so much!!hehe
A solid recipe. It’s just missing a little something special.
I made this for a teacher’s dinner today, out of 5 soups, my soup was the only one that’s all gone!! Thank you for a great recipe. I did not add sesame oil and egg white, and I add another half can of cream of corn soup and half can of corn kernels. And I use chicken stock instead of chicken broth, and use chicken stock instead of water to dilute the cornstarch.
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, so I added a can of whole kernel corn over and above the creamed corn. I doubled the amount of egg white as well. I guess we like a full-bodied soup. Mama liked the soup plain, but my husband and I both loved it with both the scallions and the pepper infused vinegar added to the bowl at the table. Thank you for such a fabulous, quick, and easy recipe.
I really enjoyed the simplicity of preparation, and the great flavor, of this soup. Thanks for sharing!
I thought this tasted good enough to make again. I topped the soup with cilantro and green onions.
Delicious! I used my own chicken broth and shredded the chicken for the soup and it tastes even better.
This was pretty good. I didn’t have the sesame oil but otherwise I made as written, doubling the recipe. Next time I’ll make the vinegar mixture.
I made exactly to the recipe, easy and quick and very tasty.
we just loved this soup. I had some extra grilled chicken breast in the freezer, I thawed these out and shredded them and added to the soup. I will be sure to grill extra chicken from now on. This soup was even great the next day for lunch.