Name: Chinese Chicken Corn Egg Drop Soup Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 4 cups unsalted chicken stock or water; ½ cup canned sweet corn, drained; 1 teaspoon chicken bouillon powder; 1 teaspoon salt; ¼ teaspoon granulated sugar; 3-5 drops yellow food coloring (optional, can substitute with ¼ teaspoon turmeric powder); 3 tablespoons cornstarch mixed with 2 tablespoons water (to make slurry); 2 large eggs, beaten; 1 teaspoon toasted sesame oil (optional); 1 stalk green onion, sliced (plus more for garnish); 6 ounces skinless, boneless chicken breast, chopped into small diced pieces; 1 tablespoon water; ¼ teaspoon salt; 1 teaspoon cornstarch; ½ teaspoon neutral oil (such as vegetable or canola oil)

Jump to Recipe· 4.2 from 12 reviews

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If you’re craving a bowl of soothing warmth that feels like a hug in a bowl, then this Chinese Chicken Corn Egg Drop Soup Recipe is exactly what you need. It’s a delightful blend of tender chicken, sweet corn kernels, and those delicate egg drop ribbons swirling through a savory broth, all coming together in just 15 minutes. This soup offers the familiar comfort of classic Chinese takeout with a homemade charm that’s fresh, flavorful, and incredibly satisfying. Whether you’re having it as a light lunch or a cozy dinner on a cold day, this recipe will quickly become one of your go-to comfort foods.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with small pieces of light pink raw chicken. On top of the chicken pieces, there is a small pile of white powder, likely cornstarch or flour. The bowl is centered in the image with a clean and bright background, showing the texture of the raw chicken pieces clearly. photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity of the ingredients fool you—each one plays an important role in creating the perfect balance of flavor, texture, and color in this soup. From the savory chicken stock to the vibrant corn kernels and silky eggs, every element is essential in crafting this delicious dish.

4 cups unsalted chicken stock or water: This forms the flavorful base of your soup, rich and comforting.
½ cup canned sweet corn, drained: Adds a natural sweetness and lovely pops of texture.
1 teaspoon chicken bouillon powder: Boosts the savory depth for that authentic Chinese flavor.
1 teaspoon salt: Seasons the broth just right without overpowering.
¼ teaspoon granulated sugar: Balances flavors with a subtle hint of sweetness.
3-5 drops yellow food coloring (optional): Creates that iconic golden hue; turmeric powder can also be used.
3 tablespoons cornstarch: Combined with water to thicken the soup into a luscious consistency.
2 large eggs, beaten: The star ingredient creating those signature wispy egg ribbons.
1 teaspoon toasted sesame oil (optional): Adds a delicate nutty aroma that elevates the broth.
1 stalk green onion, sliced (plus extra for garnish): Brings a fresh, mild bite and a splash of color.
6 ounces skinless boneless chicken breast, diced: Tender protein to make the soup hearty.
1 tablespoon water: Used for marinating the chicken to keep it moist.
¼ teaspoon salt: Enhances the chicken’s natural flavor during marination.
1 teaspoon cornstarch: Helps give the chicken a silky texture when cooked.
½ teaspoon neutral oil: Locks in moisture and prevents the chicken from sticking.

How to Make Chinese Chicken Corn Egg Drop Soup Recipe

Step 1: Marinate the Chicken

Begin by mixing the diced chicken with water and salt in a bowl until the liquid is mostly absorbed. This step helps keep the chicken tender and juicy during cooking. Then, stir in cornstarch evenly until the pieces are fully coated and no dry patches remain. Finish with a dash of neutral oil to seal in moisture. Set this mixture aside while you prepare the base of your soup.

Step 2: Prepare the Soup Base

In a medium saucepan, pour in the chicken stock or water and toss in the sweet corn kernels, chicken bouillon powder, salt, sugar, and optional yellow food coloring or turmeric. Bring this mixture to a lively boil; you’ll love how the aromas start to build here, setting the stage for all the deliciousness to come.

Step 3: Cook the Chicken

Once your soup is boiling, add the marinated chicken all at once. Immediately stir vigorously with a fork or chopsticks—this action breaks the chicken into bite-sized tender pieces and ensures it cooks quickly and evenly. In about 30 seconds, your chicken will be cooked through and tender, ready for the next phase.

Step 4: Thicken the Soup

Lower the heat to a gentle simmer. Give the cornstarch slurry (3 tablespoons cornstarch mixed with 2 tablespoons water) a good stir before slowly drizzling it into the soup while stirring constantly. In just moments, you’ll notice the broth begins to thicken, wrapping all those flavors into a comforting, velvety texture.

Step 5: Add the Egg Drops

Now, here’s where the magic happens: slowly drizzle the beaten eggs in a circular motion around the pot. As the eggs hit the hot broth, they’ll create beautiful, wispy ribbons that swirl through the soup. For delicate, thin egg ribbons, stir the soup as you pour; for thicker, ribbon-like egg flowers, let the eggs sit briefly before stirring. Finish this step by adding toasted sesame oil and sliced green onions to infuse an irresistible fragrance and freshness.

Step 6: Final Touches and Serve

Top with extra sliced green onions if you’re feeling fancy or want a bit more bite. Just be cautious as the soup will be steaming hot! Let it cool slightly or scoop straight into bowls to enjoy the ultimate Chinese Chicken Corn Egg Drop Soup Recipe experience.

How to Serve Chinese Chicken Corn Egg Drop Soup Recipe

A round light gray pot filled with yellow egg drop soup shows a textured surface with soft, wavy egg strands floating in clear broth. In the center, there is a small pile of finely chopped bright green scallions adding a fresh touch. A wooden spoon with a smooth light brown handle rests inside the soup on the right side. The pot sits on a white marbled surface, enhancing the colors of the soup. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The simplest garnishes can completely transform your soup into a feast for the eyes and palate. Freshly sliced green onions add a crisp bite and vibrant green color, while a drizzle of toasted sesame oil enhances the aroma. If you like a little heat, a few drops of chili oil or a sprinkle of white pepper can bring an exciting twist.

Side Dishes

This hearty soup pairs beautifully with light, complementary sides. Steamed jasmine rice or fluffy fried rice creates an extra filling meal. For crunch and balance, serve with a crisp cucumber salad or sautéed garlic bok choy. If you want to keep things simple, crunchy fortune cookies or plain steamed dumplings will make the meal feel complete.

Creative Ways to Present

Make your soup presentation pop by serving it in pretty, individual bowls garnished with edible flowers like nasturtiums or coriander leaves. Try adding a small spoon of chili sauce or a swirl of coconut milk on top for intriguing swirls of color. For a heartwarming touch, serve alongside a tiny tea cup filled with jasmine or green tea to complement the flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Any leftover Chinese Chicken Corn Egg Drop Soup Recipe is best stored in an airtight container in the fridge. It will keep well for up to 3 days, making it a great option for quick lunches or dinners during the week. Just give it a good stir before reheating, as the eggs might settle at the bottom.

Freezing

Freezing this soup is possible but not ideal due to the texture changes eggs can undergo during freezing and thawing. If you choose to freeze it, use a freezer-safe container, and consume within 1 month. Thaw in the fridge overnight to minimize texture loss.

Reheating

When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling, as this can cause the eggs to become rubbery. A careful, slow reheat keeps the soup silky and delicious just like when freshly made.

FAQs

Can I use water instead of chicken stock?

Absolutely! Using water results in a lighter broth but still tasty, especially with the addition of chicken bouillon powder to enhance flavor. For extra richness, chicken stock is preferred but water works perfectly if you’re in a pinch.

Is yellow food coloring necessary?

Not at all. The yellow color is traditional and appealing, but you can skip it or use a small pinch of turmeric powder for natural color. It does not affect the taste much, so it’s purely optional.

Can I make this soup vegetarian?

You can try substituting the chicken stock with vegetable stock and omitting the chicken pieces. Corn and egg provide plenty of texture, but the soup will be more delicate in flavor without the chicken, which is central to this recipe.

How do I get those perfect egg ribbons?

The trick is in how and when you stir after drizzling the eggs. Stir immediately and continuously for very thin ribbons, or pour in the eggs slowly and wait a few seconds before stirring for thicker ribbons. Use a fork or chopsticks to gently lift and swirl them in the soup.

Can I add other vegetables to the soup?

Definitely! Peas, finely chopped carrots, or baby corn all work wonderfully and add extra color and nutrition. Just add them along with the sweet corn when bringing the broth to a boil so they cook evenly.

Final Thoughts

There’s something truly comforting and irresistible about this Chinese Chicken Corn Egg Drop Soup Recipe that makes it a timeless favorite. It’s simple enough to whip up on a busy day yet impressive enough to share with those you care about. Trust me, once you make it, you’ll find yourself reaching for this recipe again and again whenever you need a cozy, nourishing bowl of happiness. So grab your ingredients, get cooking, and enjoy a warm moment with every spoonful!

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