If you’re anything like me, you crave food that hits all the right spots—spicy, tangy, savory, and deeply comforting all at once. That feeling, that bright jolt for your senses, is why I fell in love with hot & sour soup years ago while I was grabbing lunch near my college campus. It was pure magic in a bowl!
But as I settled into life here in Vermont, focusing on nourishing meals, I knew I had to make it my own. That’s how this vibrant, better-for-you version, the Chicken Corn Hot & Sour Soup, was born! We traded heavy starch for sweet corn and extra lean chicken, making it hearty enough for those chilly winter nights we get, but light enough to feel energizing.
When I first served this healthier twist to friends during a snowstorm, they asked for the recipe immediately. It delivers that classic, bold restaurant flavor profile, only fresher and perfectly balanced. Seriously, it’s sunshine in a bowl, even when it’s freezing outside!
Why This Chicken Corn Hot & Sour Soup Is Your New Weeknight Favorite
I know you’re looking for soups that warm you right down to your toes but don’t leave you feeling sluggish later. This is it! It brings everything to the table: incredible flavor, lean protein, and it’s speedy enough for a busy night. It truly is the perfect comfort when you need something bright and satisfying.
- It tastes instantly recognizable—that punch of flavor you expect!
- It’s ready fast—we’re talking under 45 minutes total effort.
- It’s packed with good stuff, so you never feel guilty digging in.
If you need more cozy bowls for those chilly Vermont evenings, check out my collection of cozy healthy soup recipes!
Flavor Profile: The Perfect Balance of Heat and Tang
Oh, the flavor journey in this soup is fantastic! We hit that savory depth from the broth and soy sauce, but then the vinegar and chili oil just jump in and wake everything up. It’s a lively dance between the sharp sour notes and just the right amount of sneaky heat. You get that amazing restaurant taste without any guesswork.
Nourishing Ingredients for a Healthy Soup Recipes
This dish is the definition of wholesome indulgence. We’re loading it up with lean shredded chicken for protein and sweet corn that pops in every spoonful. The mushrooms add a nice earthy texture, too! It’s exactly what high-quality, flavorful Healthy Soup Recipes should be. You get all that bold flavor while keeping things light—a true win!
Essential Ingredients for Authentic Chicken Corn Hot & Sour Soup
Okay, let’s talk about what you need to pull this flavor bomb together! Getting the right bits in here is what separates a good soup from one that tastes exactly like that amazing café version I first tried. Everything plays a role, but trust me, these measured ingredients are non-negotiable if you want that signature profile.
Here’s the rundown of what you must have on hand:
- 1 lb (450 g) chicken breasts or thighs—your preference here.
- 6 cups (1.4 L) chicken broth—grab the good stuff!
- ½ tsp salt
- 1 ½ cups corn kernels (I use frozen, it’s the easiest way).
- 1 cup mushrooms, thinly sliced
- ½ cup bamboo shoots, shredded (These add that signature *slurp* factor, but you can skip them if you must).
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 1–2 tsp chili oil or chili paste—start small!
- 1 tsp white pepper—this is key, don’t swap it!
- 1 tsp sesame oil (optional, but I love the finish it gives).</li
- 3 tbsp cornstarch mixed with 4 tbsp cold water (This is your thickening slurry—mix this perfectly before you start cooking!).
- 2 eggs, lightly beaten
- 2 green onions, sliced
- Fresh cilantro (optional)</li
- Extra chili oil for serving
It’s always good to have a few tried-and-true broth bases ready, like my recipe for the best chicken soup recipe, but for this one, we are starting fresh with the chicken simmered right in the pot!
Remember, I’m Olivia Bennett from Sena Recipes, and my goal is always to make healthy eating feel simple and flavorful. This soup helps you do just that!
Ingredient Notes and Smart Substitutions
I always get questions about a few specific items, so let’s clear those up now. First, that white pepper? It’s crucial. It gives you a deeper, earthier heat compared to black pepper, which is what gives restaurant versions their soul. Seriously, don’t skip it for this recipe.
For the chicken, thighs will give you a richer flavor, but breasts keep the fat down if you’re watching calories. Both work wonderfully once shredded! Also, bamboo shoots are technically optional, but they give you that classic, satisfying crunch that makes the texture so compelling. If you leave them out, just make sure you keep the mushrooms in to balance the texture.
Step-by-Step Instructions for Perfect Chicken Corn Hot & Sour Soup
This isn’t one of those soups where you just dump everything in and hope for the best! Nope! This method is all about building layers of flavor, which is why it tastes so luxurious even though it’s super quick. You’ll be done before you know it, and the broth we create here is the absolute foundation for your incredible Chicken Corn Hot & Sour Soup.
Cooking the Chicken and Building the Broth Base
First things first, we need that amazing broth! Toss the chicken into your pot with the broth and salt. Let it simmer gently for about 12 to 15 minutes—just until it’s cooked through completely. Once it’s done, pull that chicken out, shred it thinly right away, and set the shredded chicken aside. Don’t touch that broth! That beautifully flavored liquid is exactly what we need as the base for the rest of the soup.
Thickening and Seasoning Your Chicken Corn Hot & Sour Soup
Now, move onto the veggies. Add your corn, mushrooms, and those optional bamboo shoots to the broth, along with the garlic and ginger. Let that hang out for five minutes until things start to soften. Time for the magic! Stir in the soy sauce, rice vinegar, chili oil (be careful here!), white pepper, and sesame oil if you’re using it. Taste it right now! This is your chance to make it yours. Need more tang? Add vinegar! Want more fire? Add chili! Then, bring it all to a gentle simmer and slowly drizzle in your cornstarch slurry while stirring constantly. Keep stirring for about two minutes until that velvety thickness kicks in. This is the secret to perfect Chicken Corn Hot & Sour Soup!
Creating Silky Egg Ribbons in the Chicken Corn Hot & Sour Soup
This next step separates the pros from everyone else, and wow, it’s easy! Make sure your soup is just at a very low simmer—we don’t want a rolling boil here. Take your lightly beaten eggs and slowly, *slowly* drizzle them into the pot. Here’s the trick: as you drizzle, gently stir the soup in one continuous direction. This motion coaxes those eggs into forming long, delicate ribbons instead of scrambling. It only takes a moment, but it makes the texture of your Chicken Corn Hot & Sour Soup absolutely dreamy!
Don’t forget to check out quick budget-friendly dinners if you love getting a fantastic meal on the table fast!
Tips for Success Making Comfort Soup Recipes
When you’re creating a soup that’s meant to hit that perfect spot between healthy and deeply satisfying—exactly what a great one of my Comfort Soup Recipes should be—a few extra steps make all the difference. Honestly, this soup is already a winner for those chilly Vermont nights, making it a fantastic choice for your Winter Soup Recipes rotation.
My number one piece of advice is about the seasoning adjustment. Never be shy when tasting! You build the broth base, but the final balance of sour (vinegar) versus heat (chili oil) is totally personalized. I always start with a little less rice vinegar than the recipe calls for, taste it, and then add just a splash more until it sings.
Also, pay close attention when you add the cornstarch slurry! If you dump it all in at once without stirring, you get sticky clumps, and nobody wants that texture, especially when we’re aiming for that silky smooth finish around the egg ribbons. Keep that whisk moving constantly until it coats the back of your spoon gently.
Finally, remember that the longer the soup sits (after the first immediate serving), the more the sharp flavors will meld. If you are planning for leftovers, you might even want to hold back a tiny bit of the vinegar and chili oil and add it just before reheating the next day. That keeps the spice and tang right where you want them!
Serving Suggestions for Your Chicken Corn Hot & Sour Soup
Now that you’ve created this masterpiece of intense flavor, you might be wondering what goes best *with* it. Since this Chicken Corn Hot & Sour Soup is packed with protein and vegetables, it really stands up beautifully on its own without needing a heavy side. It’s already a complete, nourishing meal!
However, if you’re serving a crowd or just really hungry, I have a couple of favorite pairings that complement that wonderful spicy, tangy profile without overwhelming it. Think simple sides that let the soup shine.
For a classic, comforting pairing, you can’t beat a small side of plain steamed white rice or brown rice. The rice soaks up any extra broth and gives you something soft to contrast with the textures in the soup. If you’ve already used all your corn, maybe try pairing the soup with some lightly sautéed bok choy, seasoned simply with a touch of garlic. Keep the greens bright and slightly crisp!
Remember those fresh garnishes we talked about? Don’t skip them when you serve! You want an extra pop right at the table. Have some sliced green onions, a small dish of extra chili oil, and maybe even a tiny bowl of extra rice vinegar ready. People love being able to adjust their final bowl right before the first taste. It makes the meal interactive and fun!
If you’re looking for ideas on what to serve with soups in general, even when they aren’t Asian-inspired, you can check out my tips on what to serve with french onion soup for inspiration on balanced sides!
Storage and Reheating Instructions for Chicken Corn Hot & Sour Soup
This soup has such wonderful, bold flavors, which means it often tastes even better the next day! When you have leftovers from your amazing Chicken Corn Hot & Sour Soup, storage is super simple, but you do need to be mindful of those beautiful egg ribbons we worked so hard to create.
Pop any remaining soup into an airtight container as soon as it cools down a bit. You don’t want to leave it sitting out too long, especially since it contains broth and chicken. It does great in the fridge for about three to four days. I always make a big pot knowing I’ll have lunch ready for the next couple of days!
Now, about reheating—this is where the egg ribbons change things slightly. When you reheat the Chicken Corn Hot & Sour Soup, the gentle ribbons might break down a little bit and look less defined; that’s totally normal! The flavor is still 100% there, but the texture won’t be quite as perfectly silky as that first serving.
To reheat, scoop out the amount you want into a small saucepan over medium-low heat. Stir gently as it warms up—remember, we don’t want a hard boil! If the soup has thickened too much overnight (sometimes the corn draws up a little extra liquid), just add a splash or two of fresh chicken broth or water until it reaches your preferred consistency again. A little extra sprinkle of white pepper right before serving can bring back some of that initial zing, too!
Frequently Asked Questions About Chicken Corn Hot & Sour Soup
I always love seeing what questions you all have after you try a recipe! It means you’re reading, tweaking, and making it your own, which is the best part of sharing these ideas with you. Here are some of the most common things people ask me about this bright and zesty soup.
Can I make this a Crockpot Soup Recipes?
You absolutely can adapt this for your slow cooker! If you want to turn this into one of your favorite Crockpot Soup Recipes, the process changes slightly. You cook the chicken right in the slow cooker with the broth all day. Then, when you’re ready to eat, you transfer the broth to a pot, bring it to a quick simmer on the stove, and *that’s* when you add the cornstarch slurry and the beaten eggs. You never want to simmer the eggs or the slurry for hours in the crockpot—they need that quick steam to set up right!
How do I increase the heat level in my Chicken Corn Hot & Sour Soup?
If you love that fiery kick, I totally get it! To really punch up the heat in your Chicken Corn Hot & Sour Soup, you have a couple of great options. The easiest way is just to increase the chili oil or paste in Step 3 when you are tasting and adjusting the seasoning—don’t be shy! For a cleaner, deeper heat, try adding one or two fresh bird’s eye chilies (thinly sliced) right when you add the garlic and ginger in Step 2. Let those cook in the broth for a few minutes to infuse that spice before you thicken the soup.
What are the best Fall Soups And Stews to pair with this?
Since this is such a vibrant and filling soup already, featuring lean protein and veggies, you don’t need a heavy side dish! When I’m making this during those cozy fall evenings, I like to keep the side light to contrast the bold spices. It fits perfectly alongside your other Fall Soups And Stews rotation if you’re serving smaller bowls. I usually pair a small bowl of this with a super simple side salad dressed with a light ginger vinaigrette, or maybe some lightly toasted sesame rolls for dipping. Keep the side simple so the amazing flavors of the soup are the star!
If you’re looking for general information on similar dishes, you can always check out my more general post on a classic hot and sour soup recipe for comparison!
Nutritional Estimates for This Chicken Corn Hot & Sour Soup
I always hear from readers who want delicious food that really supports their wellness goals, and honestly, I’m right there with them! That’s why I love featuring dishes that taste incredible but keep our nutritional targets in mind. This recipe is naturally lower in fat, which is great news.
Keep in mind that these numbers are our best estimate, calculated based on the ingredients used here and divided across 6 servings. My goal is always to provide food that feels good inside and out, and this soup really delivers a powerful nutrient punch!
Here’s a quick snapshot of what you can expect in each bowl:
- Calories: Approximately 250
- Protein: A fantastic 28 grams!
- Total Fat: Around 7 grams
- Carbohydrates: About 18 grams
See? High protein and relatively low calorie—that’s the magic combination for keeping you full and energized through a chilly evening. If you are looking for other light, satisfying options that still pack a massive flavor punch, you should definitely check out my collection of low calorie foods and weight loss recipes for more inspiration!
Share Your Experience Making This Chicken Corn Hot & Sour Soup
Wow, we made it! You followed the steps, you balanced the heat and the tang, and I really hope your kitchen smells amazing right now. Cooking should always feel like a positive experience, and knowing you created this wonderful bowl of comfort is what makes my day!
Now, I truly want to hear from you. Did you go heavy on the vinegar? Did you find the perfect amount of chili oil? Please come back and leave a rating—I hope you’re giving this our family’s highest five stars! Sharing your flavor adjustments helps everyone else feel more confident when they tackle this recipe next time.
If you snapped a picture of your beautiful, steaming bowl of Chicken Corn Hot & Sour Soup, please tag me on social media! I absolutely love seeing how my recipes look in your kitchens, whether you’re enjoying it as a cozy dinner or prepping it for the week ahead. Your feedback and photos are the most rewarding part of my work here at Sena Recipes. You can learn more about me, Olivia Bennett, right here: check out my author page!
Happy cooking, and I hope this soup brings as much warmth and flavor to your table as it does to mine!
Print
Chicken Corn Hot & Sour Soup
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Make this nourishing soup featuring tender chicken, sweet corn, and a lively balance of spicy and tangy flavors. It is a comforting, healthier version of the classic restaurant favorite.
Ingredients
- 1 lb (450 g) chicken breasts or thighs
- 6 cups (1.4 L) chicken broth
- ½ tsp salt
- 1 ½ cups corn kernels (fresh, canned, or frozen)
- 1 cup mushrooms, thinly sliced
- ½ cup bamboo shoots, shredded (optional)
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- ¼ cup soy sauce
- 3 tbsp rice vinegar
- 1–2 tsp chili oil or chili paste
- 1 tsp white pepper
- 1 tsp sesame oil (optional)
- 3 tbsp cornstarch mixed with 4 tbsp cold water
- 2 eggs, lightly beaten
- 2 green onions, sliced
- Fresh cilantro (optional)
- Extra chili oil for serving
Instructions
- Add chicken to a pot with broth and salt. Simmer 12–15 minutes until cooked through. Remove chicken, shred it into thin pieces, and set the shredded chicken aside. Keep the broth in the pot.
- To the broth, add corn, mushrooms, bamboo shoots, garlic, and ginger. Simmer 5 minutes until vegetables soften and flavors release.
- Stir in soy sauce, rice vinegar, chili oil or chili paste, white pepper, and sesame oil (if using). Taste the soup and adjust seasonings: add more vinegar for sourness, more chili for heat, more soy sauce for saltiness, or more white pepper for deeper heat.
- Bring the soup to a gentle simmer. Slowly pour in the cornstarch slurry while stirring constantly. Cook 2 minutes until the soup thickens to a velvety texture.
- Return the shredded chicken to the pot. Simmer 2 minutes so the flavors blend.
- Turn the heat to low. Slowly drizzle the beaten eggs into the soup while stirring gently in one direction to create silky ribbons. Do not stir aggressively.
- Turn off the heat. Add sliced green onions and optional cilantro. Serve hot with extra white pepper, chili oil, or more vinegar if desired.
Notes
- For a sharper tang, add more rice vinegar when adjusting seasonings.
- The white pepper is essential for achieving the authentic Asian-style heat profile.
- This soup tastes best when served immediately after preparing the egg ribbons.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 650
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 28
- Cholesterol: 150
Keywords: Chicken Corn Hot & Sour Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Spicy Soup, Tangy Soup, Asian Soup