I made a Chicken And Corn soup so silky and restaurant-good with gluten-free options that you’ll be suspicious I paid for it, scroll to see why.

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I am obsessed with this Asian Chicken Corn Soup because it hits every craving I have for something that actually tastes like something. I love how silky, slightly sweet, with little pops of corn and shredded chicken that makes me forget takeout.

I love the way the low sodium chicken broth sings when you splash in a whisper of sesame and the green onions scatter like fireworks. But mostly I love the texture.

Smooth, but with chew. And I love its little surprises.

Quick, and oddly addictive. I eat Chicken Corn again and again.

No regrets. Always satisfied every week.

Ingredients

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Chicken broth: comforting base, adds savory body and warm brothiness.
Water: thins things out, keeps soup light and simple.
Chicken breasts: protein and tender bites, the soup’s main star.
Cream style corn: creamy sweetness, makes the broth a little richer.
Frozen corn kernels: little pops of sweetness and texture throughout.
Fresh ginger: bright zing, it cuts richness and wakes your palate.
Garlic: cozy aroma and depth, can’t skip it.
Green onions: fresh bite and color, save some for garnish.
Eggs: silky ribbons that make the soup feel homey.
Cornstarch or tapioca: thickens the soup, tapioca keeps it gluten free.
Gluten free soy sauce: salty umami, tamari if you’re avoiding gluten.
Sesame oil: tiny drizzle of nuttiness, strong so use sparingly.
Pepper: light heat and sharpness, white is traditional.
Salt: basic seasoning, don’t forget to taste as you go.
Sugar: balances acidity and salt, just a hint.
Vegetable oil: for sautéing aromatics, nothing fancy needed.
Shiitake mushrooms: optional chewy bite and earthy flavor boost.
Bamboo shoots: optional crisp texture and subtle vegetal flavor.

Ingredient Quantities

4 cups (1 liter) low sodium chicken broth or gluten free chicken stock

1 cup water

2 boneless skinless chicken breasts (about 1 pound or 450 g), thinly sliced or shredded

1 can (15 oz / 425 g) cream style corn

1 cup frozen corn kernels, thawed

1 tablespoon fresh ginger, finely grated

2 cloves garlic, minced

3 green onions, thinly sliced (save some for garnish)

2 large eggs, lightly beaten

2 tablespoons cornstarch or 2 tablespoons tapioca starch for gluten free option, mixed with 3 tablespoons cold water

2 tablespoons gluten free soy sauce (tamari) or regular soy sauce if not avoiding gluten

1 teaspoon sesame oil

1/4 teaspoon white pepper or black pepper to taste

1/2 teaspoon salt, or to taste

1/2 teaspoon sugar (optional, helps balance flavors)

1 tablespoon vegetable oil or neutral oil for sautéing

Optional: 1/2 cup sliced shiitake mushrooms or canned bamboo shoots for extra texture

How to Make this

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1. Heat the vegetable oil in a large pot over medium heat, add the grated ginger and minced garlic and sauté for about 30 seconds until fragrant but not brown, stirring so it doesn’t burn.

2. If using shiitake mushrooms or bamboo shoots add them now and cook 2 to 3 minutes until softened, then pour in the chicken broth and 1 cup water and bring to a gentle simmer.

3. Season the broth with gluten free soy sauce or regular soy sauce, sesame oil, white or black pepper, salt and sugar if using; taste and adjust now because once the soup is thickened it is harder to fix.

4. Add the thinly sliced or shredded chicken to the simmering broth and poach until just cooked through, about 5 to 8 minutes for thin slices; remove the chicken, shred or slice finer if needed, and set aside while you finish the soup.

5. Stir in the cream style corn and thawed frozen corn kernels, bring back to a gentle simmer so the flavors marry.

6. Whisk the cornstarch or tapioca starch with 3 tablespoons cold water to make a smooth slurry, then slowly pour the slurry into the simmering soup while stirring constantly; simmer 1 to 2 minutes until the broth slightly thickens.

7. Return the cooked chicken to the pot and heat through for another minute; if soup gets too thick thin with a little hot water or extra broth.

8. Turn the heat to low and slowly drizzle the lightly beaten eggs into the soup in a thin stream while stirring gently with a fork or chopstick to create ribbons, then immediately remove from heat.

9. Stir in most of the sliced green onions, adjust seasoning one last time, finish with the remaining green onions on top and a tiny drizzle of sesame oil for aroma.

10. Serve hot with extra white pepper or tamari at the table for people to adjust, and a tip: if you like a silkier texture use tapioca starch and don’t overboil after adding the eggs.

Equipment Needed

1. Large heavy pot or Dutch oven for simmering the soup
2. Cutting board and a sharp chef knife for slicing chicken, green onions and mushrooms
3. Box grater or microplane for the ginger (you can use pre-grated if you like)
4. Measuring cups and spoons for broth, corn, soy sauce and spices
5. Wooden spoon or heatproof spatula for stirring so nothing sticks
6. Small bowl and whisk or fork to beat the eggs and mix the starch slurry
7. Ladle for serving and a pair of tongs or slotted spoon to lift the cooked chicken
8. Fine mesh strainer or sieve (optional) to smooth the corn or check for any lumps in the slurry

FAQ

Can I make this soup ahead of time and reheat it?

Yes, you can make it a day ahead. Store in the fridge up to 48 hours. Reheat gently on the stove so the eggs don’t get rubbery, and add a splash of water or stock if it’s too thick.

How do I keep the chicken tender and not overcooked?

Slice the chicken thin or shred leftover cooked chicken. Add raw thin slices to simmering broth for just 4 to 6 minutes until done. If using shredded cooked chicken, heat it only long enough to warm through.

Is there a vegetarian version?

Yep. Swap chicken broth for vegetable broth and replace chicken with firm tofu cubes or extra mushrooms. If you want it egg-free, skip the eggs and stir in a bit more cornstarch slurry to keep it silky.

How do I make sure the soup is gluten free?

Use a certified gluten free chicken stock, tamari instead of regular soy sauce, and tapioca starch rather than cornstarch if cross contamination is a concern. Also check canned ingredients like cream style corn for hidden gluten.

My soup got cloudy or the eggs clumped, how can I fix that?

For clearer soup, strain the broth before adding other stuff. To get silky egg ribbons, stir the broth slowly in one direction and pour the beaten eggs in a thin stream while stirring. If eggs clump, whisk them more, then pour slower.

Can I freeze this soup?

I don’t recommend freezing once the eggs are in it, they change texture when thawed. You can freeze the base broth with corn and chicken, then add eggs and cornstarch slurry when you reheat.

Chinese Chicken And Corn Soup (Gluten Free Options) Recipe Substitutions and Variations

Chicken breasts: use boneless skinless thighs for more flavor and less drying, or shred leftover rotisserie chicken if you’re short on time; for a vegetarian swap try firm tofu, cubed and gently simmered.
Cream style corn: if you only have whole kernel corn, pulse half the can in a blender until smooth then stir back in to mimic cream corn; frozen sweet corn also works, just cook a bit longer and mash some with a spoon.
Cornstarch (thickener): use tapioca starch or arrowroot powder in the same 1:1 ratio for gluten free cooking; potato starch works too but add it at the end on lower heat so it doesn’t break down.
Gluten free soy sauce (tamari): coconut aminos give a milder, slightly sweeter flavor and lower sodium; regular soy or liquid aminos can be used if gluten isn’t a concern, just taste for salt and adjust.

Pro Tips

1. Taste and adjust before you thicken or add the eggs — once it’s thick or the egg is in it’s way harder to fix, so get salt, soy/tamari, pepper and sweetness right first.
2. For silky texture use tapioca starch instead of cornstarch, mix the slurry really smooth in cold water, and add it slowly while simmering, not boiling. If it gets too thick just thin with hot broth or water.
3. Poach the chicken gently in the simmering broth so it stays tender; don’t blast it at a rolling boil or it will get stringy. If you used slices, remove and shred or slice finer before returning to the soup for even bites.
4. When adding the beaten eggs drizzle them in slowly while stirring gently with a fork or chopstick to get thin ribbons; stop stirring and take off the heat right away so the eggs stay tender and not rubbery.
5. Build aroma at the end: finish with most of the green onions and just a tiny drizzle of sesame oil. If using mushrooms or bamboo shoots, saute them first to concentrate flavour, and save some extra green onion for garnish because it makes the soup feel fresh.

Chinese Chicken And Corn Soup (Gluten Free Options) Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I made a Chicken And Corn soup so silky and restaurant-good with gluten-free options that you'll be suspicious I paid for it, scroll to see why.

Servings

servings

Calories

428

kcal

Equipment: 1. Large heavy pot or Dutch oven for simmering the soup
2. Cutting board and a sharp chef knife for slicing chicken, green onions and mushrooms
3. Box grater or microplane for the ginger (you can use pre-grated if you like)
4. Measuring cups and spoons for broth, corn, soy sauce and spices
5. Wooden spoon or heatproof spatula for stirring so nothing sticks
6. Small bowl and whisk or fork to beat the eggs and mix the starch slurry
7. Ladle for serving and a pair of tongs or slotted spoon to lift the cooked chicken
8. Fine mesh strainer or sieve (optional) to smooth the corn or check for any lumps in the slurry

Ingredients

4 cups (1 liter) low sodium chicken broth or gluten free chicken stock
1 cup water
2 boneless skinless chicken breasts (about 1 pound or 450 g), thinly sliced or shredded
1 can (15 oz / 425 g) cream style corn
1 cup frozen corn kernels, thawed
1 tablespoon fresh ginger, finely grated
2 cloves garlic, minced
3 green onions, thinly sliced (save some for garnish)
2 large eggs, lightly beaten
2 tablespoons cornstarch or 2 tablespoons tapioca starch for gluten free option, mixed with 3 tablespoons cold water
2 tablespoons gluten free soy sauce (tamari) or regular soy sauce if not avoiding gluten
1 teaspoon sesame oil
1/4 teaspoon white pepper or black pepper to taste
1/2 teaspoon salt, or to taste
1/2 teaspoon sugar (optional, helps balance flavors)
1 tablespoon vegetable oil or neutral oil for sautéing
Optional: 1/2 cup sliced shiitake mushrooms or canned bamboo shoots for extra texture

Directions

Heat the vegetable oil in a large pot over medium heat, add the grated ginger and minced garlic and sauté for about 30 seconds until fragrant but not brown, stirring so it doesn't burn.
If using shiitake mushrooms or bamboo shoots add them now and cook 2 to 3 minutes until softened, then pour in the chicken broth and 1 cup water and bring to a gentle simmer.
Season the broth with gluten free soy sauce or regular soy sauce, sesame oil, white or black pepper, salt and sugar if using; taste and adjust now because once the soup is thickened it is harder to fix.
Add the thinly sliced or shredded chicken to the simmering broth and poach until just cooked through, about 5 to 8 minutes for thin slices; remove the chicken, shred or slice finer if needed, and set aside while you finish the soup.
Stir in the cream style corn and thawed frozen corn kernels, bring back to a gentle simmer so the flavors marry.
Whisk the cornstarch or tapioca starch with 3 tablespoons cold water to make a smooth slurry, then slowly pour the slurry into the simmering soup while stirring constantly; simmer 1 to 2 minutes until the broth slightly thickens.
Return the cooked chicken to the pot and heat through for another minute; if soup gets too thick thin with a little hot water or extra broth.
Turn the heat to low and slowly drizzle the lightly beaten eggs into the soup in a thin stream while stirring gently with a fork or chopstick to create ribbons, then immediately remove from heat.
Stir in most of the sliced green onions, adjust seasoning one last time, finish with the remaining green onions on top and a tiny drizzle of sesame oil for aroma.
Serve hot with extra white pepper or tamari at the table for people to adjust, and a tip: if you like a silkier texture use tapioca starch and don’t overboil after adding the eggs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.