There is honestly nothing in the world quite like a bowl of warm, utterly comforting soup when the house needs a little warmth. If you asked me what my definition of pure comfort food is, I wouldn’t hesitate: it’s this simple, nostalgic, family-style Chicken & Sweet Corn Soup. Down in Texas, chicken and sweet corn were staples at my childhood table. My mother always had something simmering, making sure nothing went to waste, and usually, that meant tender chicken mixed with those sweet, sun-gold kernels.
This recipe isn’t about fancy techniques; it’s about feeling connected. It’s the kind of meal I’d whip up for my own kids on a busy Tuesday night because it tastes rich and satisfying, yet comes together so quickly. It fills your belly, but I promise, it’ll warm your heart right up, too. It’s family cooking, plain and simple, and I think you’re going to love making it.
Why This Chicken & Sweet Corn Soup is a Comfort Soup Classic
You might think this chicken soup is basic, but that’s exactly the magic behind why it stays in my regular rotation! It’s not trying to be a fussy restaurant dish; it’s meant to feel like a warm hug when you need one. Trust me, you’ll see why it earns a spot in the rotation for the coziest winter soup recipes.
- It uses super simple, budget-friendly ingredients you probably already have on hand!
- It tastes wonderfully nostalgic—just like a homemade, nurturing meal from childhood.
- It’s genuinely kid-friendly; the natural sweetness of the corn wins everyone over.
- It gives you that rich, hearty feeling of a true comfort soup without needing heavy cream.
Gathering Ingredients for Your Chicken & Sweet Corn Soup
The beauty of this recipe is how little fuss goes into the shopping list. You don’t need weird specialty items, just good pantry staples. While you’re grabbing supplies, make sure you get both types of corn; that’s crucial for the texture! We’re aiming for something hearty and satisfying, perfect for cozy healthy soup recipes.
Here is what you need to pull together for this easy weeknight soup:
- 1 lb (450 g) chicken breasts or thighs—chicken thighs make for a slightly more flavorful result, but either works!
- 5 cups (1.2 L) chicken broth—don’t skimp here; this is your base flavor.
- ½ tsp salt (for cooking the chicken)
- 1 can (14.5 oz / 410 g) sweet corn, drained—just the kernels here.
- 1 cup creamed corn—this is your secret weapon! It thickens the broth naturally, giving you that lovely mouthfeel without needing a ton of dairy.
- 2 garlic cloves, minced—freshly minced is always better, trust me.
- 1 tbsp grated ginger—you want that little fiery warmth!
- 2 green onions, sliced (white + green parts separated).
- 3 tbsp soy sauce
- ½ tsp white pepper—it keeps the color clean, but black pepper works in a pinch.
- ½ tsp sesame oil (use sparingly; it’s strong!)
- 2 tbsp cornstarch mixed with 3 tbsp cold water—this is your slurry for thickening later on.
- 1–2 eggs, lightly beaten—we need these for those beautiful ribbons.
- Extra green onions for garnish and a little drizzle of chili oil if you like heat on the side!
Step-by-Step Instructions for Perfect Chicken & Sweet Corn Soup
Alright, now for the fun part! Gathering the ingredients is half the battle, but executing the steps correctly is what turns this into a truly amazing chicken soup recipe. Don’t let the steps scare you; they are quick and designed to fit right into those busy weeknights when you need quick, budget-friendly dinners.
Cooking and Shredding the Chicken
First things first, we need that tender meat! Pop your chicken breasts or thighs into a pot, cover them with the 5 cups of broth (and that initial half teaspoon of salt), and let it go. We need to simmer this for about 12 to 15 minutes, just until they are completely cooked through. Once they’re done, pull that chicken right out and let it cool for just a minute so you can handle it. Next, shred it really finely—I mean super fine! The smaller the shreds, the better they integrate into the soup texture. Keep that flavorful broth simmering; we’re using every drop of it.
Building the Flavor Base of the Chicken & Sweet Corn Soup
While the chicken rests, toss your aromatics into that hot broth. Add the minced garlic and grated ginger—wow, that smell is going to fill your kitchen! Then sink in the canned sweet corn and the creamed corn. Let this medley bubble away gently for about 5 minutes. This gives the ginger and garlic time to really wake up the broth. Once that’s mingling nicely, stir in your soy sauce, white pepper, and sesame oil. Give it a quick taste test! This is your chance to add more salt or soy sauce. Remember, we want it savory and comforting.
Thickening the Broth and Adding Chicken Back
Time to get that gorgeous glossy consistency. Make sure your broth is at a gentle simmer—not a roaring boil—when you do this next part. Slowly, slowly drizzle in that cornstarch slurry you mixed up earlier while you stir constantly. It thickens up fast, usually within a minute or two, and looks beautifully glossy. Once it’s thickened, return all that finely shredded chicken back into the pot. Let that all bubble together for just 2 more minutes so the chicken gets infused with the fresh flavor.
Creating Egg Ribbons in Your Chicken & Sweet Corn Soup
This is the classic technique that makes it feel so special! Turn your heat way down—low is perfect. Now, take your lightly beaten eggs and start drizzling them in a thin, slow stream while you stir the soup gently, but make sure you are only stirring in *one direction*. This gentle, steady motion encourages the egg to spread out into those gorgeous, soft ribbons, rather than clumping into little scrambled bits. Once the ribbons have formed, turn the heat right off. Stir in your sliced green onions, add a dash of chili oil if you’re feeling spicy, and get ready to serve!
Tips for Making the Best Chicken & Sweet Corn Soup
Honestly, once you have the basic steps down, tweaking this soup to perfection is all about texture. That creamed corn? That’s your secret weapon for making this feel wonderfully rich and creamy without putting in any heavy cream. It’s genius really, and it keeps this recipe closer to those lighter healthy soup recipes we all aim for.
Don’t rush the shredding process for the chicken. I know it seems small, but if you shred it finely—and I mean really finely—it melts into the broth better. You want that soft texture in every spoonful, not big chunks fighting the corn kernels. This ensures that when you add the egg ribbons, the whole bowl feels cohesive and comforting.
Also, when you are tasting for seasoning near the end, remember that soy sauce is salty! Taste it with whatever other seasonings you’ve added before dumping in extra pinches of salt. It saves you from having to dilute it later, which would ruin that lovely, glossy consistency we worked so hard to achieve with the slurry!
Variations for Your Chicken & Sweet Corn Soup
While this soup is perfect in its classic form, sometimes you just need to mix things up a little, right? Especially when you’re craving something different for those chilly evenings, making it a true fit for your other winter soup recipes collection.
If you feel like adding some extra body, try tossing in finely diced celery or carrots along with the garlic and ginger—just make sure they have enough time to soften nicely in that broth simmer. For a nice herbal lift that feels right for those fall soups and stews, a teaspoon of dried thyme stirred in early on gives it a lovely, earthy background note.
And if you want a little kick without reaching for chili oil every time, swap out half the white pepper for dried crushed red pepper flakes when you season the broth in Step 3. It provides a warmth that sneaks up on you just when you need it most!
How to Store Leftover Chicken & Sweet Corn Soup
It’s honestly tough to have leftovers because this soup disappears so fast, but if you’re lucky enough to have some, here’s how you save it right! Storing it properly keeps that comforting texture intact for a few days.
For the fridge, pop it into an airtight container and make sure it cools down quickly. It’ll keep beautifully for about three or four days, which is great company for a quick lunch later in the week.
Now, freezing is tricky because of those lovely egg ribbons we worked so hard to create. If you know you’re going to freeze it, I actually recommend leaving the beaten egg out completely when you first make the soup. Freeze the soup base, and then, when you reheat it, bring it to a bare simmer and drizzle in the egg ribbons fresh. If you freeze it with the egg already in, the ribbons can get a little strange after thawing. Simple swaps keep your chicken soup recipe tasting homemade every time!
Serving Suggestions for This Comfort Soup
This Chicken & Sweet Corn Soup is so satisfying on its own, but wow, does it love a sidekick! Since it’s already thick and comforting, I always reach for something with a bit of crust or crunch. A couple of thick slices of crusty sourdough bread are absolutely perfect for dipping into those velvety broth puddles. It just screams cozy mealtime, doesn’t it?
If you are making this for dinner, maybe try an easy side salad with a bright vinaigrette; it cuts through the richness just wonderfully. Honestly, it stands alone as a wonderful comfort soup, but those simple pairings turn it into a full, happy dinner spread!
Estimated Nutritional Information for Chicken & Sweet Corn Soup
Now, I always want to be super clear that these numbers are just my best guess! I use standard measurements when calculating this, but once you start adding extra chili oil or maybe using chicken thighs instead of breasts, things shift a little. So, consider this a helpful guide rather than strict medical advice, okay?
The good news is that because we skip the heavy cream and rely on the creamed corn for that satisfying texture, this really stays on the lighter side for a hearty meal. It’s a great choice when you are looking for fantastic low-calorie foods because the protein count is sky-high!
Here’s what you can generally expect in one serving bowl:
- Serving Size: 1 bowl
- Calories: 280
- Protein: 30g (That’s a big chunk of your day!)
- Fat: 6g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Sugar: 6g
- Sodium: 650mg (This is mainly due to the broth and soy sauce, so be mindful if you are cooking for someone watching their salt intake.)
It’s a wonderfully balanced bowl, packed with protein and still really satisfying—perfect for a cold night when you don’t want anything too heavy but still need to feel full!
Frequently Asked Questions About Chicken & Sweet Corn Soup
It’s funny how much enthusiasm this simple soup gets! People always have questions about swapping things out, especially when trying to make it fit into their weeknight routine. I tried to bake in as much flexibility as possible, but there are a few pointers I always give:
If you’re looking specifically for those easy **Crockpot Soup Recipes**, this one adapts wonderfully, but you have to be careful about timing those tender ingredients!
Can I make this Chicken & Sweet Corn Soup in a slow cooker?
You absolutely can, and it makes for a perfect lazy weekend meal! If you’re using a slow cooker, just follow the first step of cooking your chicken in the broth right in the pot. Once the chicken is cooked, shred it and add it back in with all your other veggies and seasonings. The trick is this: Don’t add the cornstarch slurry or the eggs until the very end. The slow cooker doesn’t get the slurry to thicken correctly until it reaches a full boil, and you definitely don’t want to cook the egg ribbons for hours! Cook on low for 6 hours, then switch to high while you prepare the slurry and whisk in the egg for the last 15 minutes. That keeps you in the running for the best **Fall Soups And Stews**!
How can I make this a richer comfort soup without adding cream?
I get this question a lot from folks trying to keep their Healthy Soup Recipes light but still decadent! My answer is always: lean into the creamed corn you are already using. It’s your secret weapon here; it has corn starch added, so it naturally emulsifies better than just regular kernels.
But if you want to boost that richness—where the texture feels almost velvety—make sure your chicken is shredded incredibly finely. When the chicken is almost dissolved into near-fibers, it adds a richness to the broth that feels like heavy cream without the extra fat. For double richness, you can try substituting the cornstarch slurry with about 1/4 cup of leftover cooked rice blended smooth with a little broth—it gives a beautiful texture bounce, similar to what I do in my creamy chicken parmesan soup!
Why shouldn’t I over-stir once I add the beaten egg?
Oh, this is where most people rush it! The goal here is those long, soft ribbons of cooked egg, right? If you stir too vigorously or whip the soup while adding the egg, you are essentially scrambling it. You want slow, gentle motions, stirring just enough in one direction—like you are folding clouds into the broth. Turn the heat down to low first, drizzle slowly, and then stop stirring immediately once you see the ribbons form. It only takes about 30 seconds to set them in place before you turn the heat off!
Can this recipe be adapted to be more like a pasta soup?
It’s certainly adaptable! If you are looking to bulk this up into a heartier **pasta soup**, I recommend adding about half a cup of very small pasta shapes—think orzo, tiny shells, or even alphabet pasta—right when you add the garlic and ginger (Step 2). Since the total cook time is short, you need a small noodle that can cook fully in the simmering broth time. Just make sure you check the package directions so you don’t end up with mushy noodles!
What is the best type of ginger to use?
For this kind of comforting soup, fresh ginger root, grated finely, provides that bright, irreplaceable flavor. Ginger paste works in a real pinch, but it can sometimes have an off-flavor, so skip the dried ground ginger if you can. If you’re using fresh ginger, that teaspoon you add is essential because it fights through the sweetness of the corn beautifully. It’s one of those key ingredients that takes this from basic to bright!
Share Your Experience Making This Family Recipe
I truly hope this Chicken & Sweet Corn Soup brings as much warmth and simple comfort to your table as it has to mine over the years. Cooking these old family dishes is one thing; seeing them live on in your kitchens is everything. I’d absolutely love to hear how it went for you!
Did it remind anyone of their own childhood supper? Did your kids clear their bowls? Please leave a rating for the recipe down in the comments below, and don’t forget to share a picture if you snapped one!
It means the world to me when you take these recipes, which are so close to my heart, and turn them into new memories for your own family. Happy cooking, everyone!
Sophia Reed is a Family Cooking Specialist at Sena Recipes. She focuses on timeless family-style dishes and modern twists on classics, helping readers keep traditions alive while making mealtime simple and joyful.
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Comforting Chicken and Sweet Corn Soup
- Total Time: 35 min
- Yield: 4-6 servings 1x
- Diet: Low Fat
Description
A warm, simple, and comforting soup featuring shredded chicken and sweet corn, inspired by traditional family recipes.
Ingredients
- 1 lb (450 g) chicken breasts or thighs
- 5 cups (1.2 L) chicken broth
- ½ tsp salt
- 1 can (14.5 oz / 410 g) sweet corn, drained
- 1 cup creamed corn
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 green onions, sliced (white + green parts)
- 3 tbsp soy sauce
- ½ tsp white pepper
- ½ tsp sesame oil
- Salt to taste
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- 1–2 eggs, lightly beaten
- Extra green onions for garnish
- Chili oil for serving (optional)
Instructions
- Combine chicken, broth, and salt in a pot. Simmer 12–15 minutes until the chicken cooks. Remove the chicken, shred it finely, and set it aside. Keep the broth in the pot.
- Add minced garlic, grated ginger, sweet corn, and creamed corn to the simmering broth. Simmer for 5 minutes to allow flavors to infuse.
- Stir in soy sauce, white pepper, and sesame oil (if using). Taste the soup and adjust salt or soy sauce as needed.
- Bring the soup to a gentle simmer. Slowly drizzle in the cornstarch slurry while stirring constantly. Cook for 1–2 minutes until the broth thickens slightly and becomes glossy.
- Return the shredded chicken to the pot. Simmer for 2 minutes to combine the flavors.
- Turn the heat to low. Slowly drizzle the lightly beaten egg into the soup while stirring gently in one direction to create egg ribbons. Do not over-stir.
- Turn off the heat and stir in the sliced green onions. Add chili oil if you want heat.
- Ladle the soup into warm bowls. Garnish with extra green onions, a sprinkle of white pepper, and a drizzle of sesame oil.
Notes
- Creamed corn adds a natural creaminess that makes this soup satisfying without heavy cream.
- Shred the chicken finely for the best texture in the soup.
- Stirring the egg slowly in one direction helps form long, soft ribbons rather than small pieces.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6
- Sodium: 650
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 30
- Cholesterol: 120
Keywords: Chicken and Sweet Corn Soup, Winter Soup, Fall Soup, Crockpot Soup, Healthy Soup, Comfort Soup, Chicken Soup Recipe, Easy Soup