Velvety Chicken Corn Soup


This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions.

4 servings


  • 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


  1. 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.

  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.

  3. 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.

  4. Add chopped scallion to garnish, and serve hot.

Nutrition Facts (per serving)

166 Calories
5g Fat
24g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 166
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 18mg 6%
Sodium 1256mg 55%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 9g
Vitamin C 5mg 24%
Calcium 6mg 0%
Iron 1mg 3%
Potassium 194mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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