The chicken corn soup recipe I am sharing today is my all-time favorite, a must-have for me and my family, especially in winters when we all need something warm and cozy to eat.

This creamy chicken corn soup recipe is very easy to follow, requires just a few ingredients and a little bit of effort. But, absolutely worth it!

Soup is a healthy part of a meal. This chicken corn soup is going to fill your stomach up for a pretty good time. We enjoy this soup with Stacy’s garlic and Parmesan pita chips.

While making this soup, you can adjust the flavor and consistency according to your preference. I like my soup to be thick. However, you can limit the quantity of cornstarch as per your desire.

You can also adjust the portion of chicken in your soup, or use red meat instead. Since my husband is a picky eater, I need to customize everything according to his taste.

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How to prepare Chicken Corn soup from scratch

This recipe is divided into three steps.

Step 1 – How to Make chicken stock at home

(You can use store-bought chicken broth too, although I have never tried it myself).

Things you need:

>6 to 8 bone-in chicken pieces
(Leg quarters are preferred, more bones make the stock richer in taste. Ideally, you should remove extra meat before making stock and use that meat as boneless later).

>3 liters of water
(You will need to cook the stock well, till it reduces to about 2 liters of liquid).

>4 to 5 garlic cloves

>1/2 small onion

>Salt to taste

>Black pepper to taste (optional)

Things you need:

Step 2How to Marinate chicken

(If you opted to make chicken stock at home, you can skip this marination step and use the boiled chicken from leg quarters instead. This will make the soup a little different in taste, yet equally good.)

>1 lb boneless chicken – finely chopped, not minced (I personally like leg and thigh boneless).

>Salt to taste

>Black pepper and white pepper to taste

>A tad of corn starch

>1 tsp vegetable oil

>1 tsp vinegar

>1 tsp soy sauce

>1/2 tsp of crushed red peppers (optional)

Step 3 – How to Prepare soup

Things you need:

>Home-made chicken stock (follow Step 1) or about 2 liters ready-to-use chicken broth

>Marinated chicken (follow Step 2)

>Canned sweet kernel corns – 1 small can

>Cornstarch for thickening – about ¾ of a cup

>Salt to taste

>Black pepper – 1 tsp

>White pepper – 1 tsp

>Eggs – 2 medium sized (beaten, you can skip egg yolks)

>Vegetable oil – about 3 tbsp

>Soy sauce – 3 tbsp

>Vinegar – 2 tbsp

>Oyster sauce – 2 tbsp (optional)

>Chinese salt to taste (optional)

>Jalapeno pepper – 1 whole (uncut)

>Chicken cube or chicken powder (optional – using either of them will have much better taste)

Chicken Corn Soup Preparation

To prepare stock, take about 6 to 8 bone-in chicken pieces and about 3 liters of water in a big pot. Add 2 cloves of garlic, slowly bringing it to a boil. Simmer on medium heat until left with just 2 liters of liquid. It will take at least an hour or two to get good stock. Thoroughly strain the stock.

Now cut boneless chicken into tiny pieces. Pounding chicken pieces will make the cooked meat more tender. Transfer these chicken pieces into a bowl and marinate.

Add in all the spices; vinegar, soy sauce, salt, black pepper, white pepper, cornstarch, and oil. I add a pinch of crushed red peppers too (optional) as I like it a little spicy. Mix all these ingredients. Let it sit for at least 30 minutes.

Now the rest of the process is pretty quick. 

Stir-fry chicken in vegetable oil for 5 to 7 minutes. When the chicken changes its color, add corns.

(I prefer to drain canned corns liquid. You can use it if you do not want to toss, your call! If you are using frozen corn, blending them a little will create a creamy texture too.)

Saute a little more, and pour in (thoroughly strained) chicken stock.

Add uncut jalapeno peppers, salt, pepper, vinegar, soy sauce, oyster sauce, and all other spices. Bring it to a boil. Let it cook for 10 minutes at least.

In a separate bowl, add cornstarch in some water and mix well. Gradually pour the cornstarch mixture into the soup and stir continuously with a non-stick ladle (wooden, silicone, or plastic) to avoid any lumps. I prefer to go with this step once I am close to serving time.

The pot should be on medium heat. Stir cautiously and adjust soup thickness as required.

If you feel that the soup has chunks of chicken and corn, you can use a hand blender (before adding eggs) to make it smooth. Give two quick pulses to achieve a good consistency.

Using the hand blender is totally optional. The taste will be the same either way. It is more about the look.

Now pour in the beaten eggs while stirring slowly with a fork to create long strands of egg.

Adjust all the spices to your taste and cook for 5 to 10 minutes over medium heat, stirring occasionally. Serve while hot.

A nice creamy soup prepared in about 30 mins (excluding chicken stock and marination time) to serve about 8-9 people.

Everyone in my family loves this recipe. I hope you enjoy this soup as much as we do. Feel free to leave your comments.

Yield: 6-8 people

Chicken Corn Soup

chicken corn soup

Delicious and creamy chicken corn soup recipe with easy to follow instructions. The secret behind its rich taste lies in the two main steps; home-made stock and chicken marination. I highly recommend following these to not miss out on perfection.

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes


Home-made Chicken stock

  • 6 to 8 bone-in chicken pieces (leg quarters preferred)
  • 3 litres of water
  • 4 to 5 garlic cloves
  • 1/2 small onion
  • Salt to taste 
  • Black pepper whole or powder to taste (optional)

Chicken marination

  • 1 lb boneless chicken – finely chopped
  • Salt to taste 
  • Black pepper to taste
  • White pepper to taste
  • A tad of cornstarch
  • 1 tsp vegetable oil
  • 1 tsp vinegar
  • 1 tsp soy sauce
  • 1/2 tsp of crushed red peppers (optional)

Chicken corn soup

  • Home-made chicken stock
  • Marinated chicken
  • Sweet kernel corns - 1 small can
  • Cornstarch - about 3/4 cup (mixed in water) 
  • Salt to taste
  • Black pepper powder- 1 tsp
  • White pepper powder - 1 tsp
  • 2 medium sized eggs (beaten)
  • Vegetable oil - about 3 tbsp
  • Soy sauce - 3 tbsp
  • Vinegar - 2 tbsp
  • Oyster sauce - 2 tbsp (optional)
  • Chinese salt to taste (optional)
  • Jalapeno pepper - 1 whole (uncut)
  • Chicken cube or chicken powder (optional)


Chicken stock

To prepare, add everything in a big pot and let it cook well for about 2 hours. Strain once it is ready, should be about 2 liters of liquid.

Chicken marination

Cut boneless chicken into tiny pieces. Add in all the spices. Mix well and let the meat sit for at least 30 minutes or more.

Soup preparation

  1. Make sure your chicken stock is well-strained; without any bones or whole spices.
  2. Stir fry marinated chicken in oil for about 5 to 7 minutes.
  3. Add corns (with or without can liquid).
  4. Saute for a few more minutes and add chicken stock.
  5. Add salt, peppers, vinegar, soy sauce, oil, uncut jalapeno, and all other optional spices. Bring to a boil and cook for at least 10 minutes on medium heat.
  6. Add the cornstarch mixture and stir continuously. Adjust thickness.
  7. Pour in the beaten eggs while stirring slowly with a fork to create long strands of egg.
  8. Adjust all the spices to your taste. Cook for 5 to 10 minutes over medium heat, stirring occasionally.
  9. Serve hot with your favorite chips or crackers.


-If you do not want to make chicken stock from scratch, feel free to use store-bought chicken broth.

-If you made chicken stock at home, you can freeze the strained stock for later use.

-Before marination, you can pound the chicken pieces with a mallet or rolling pin. It will make the meat taste juicier.

-You can skip the marination step and use the boiled chicken from the stock instead. Shred before adding to the soup.

-Use frozen corn if you want to skip canned food. Blend them to make a creamy mixture.

-Use medium heat. Keep stirring occasionally to avoid any lumps. Only use a non-stick ladle.

-When your soup is almost ready, you can give two quick pulses with a hand blender to make it smoother. This is totally optional.

-You can always adjust the spices and consistency to your preference.