Chinese Soup Container: Chicken and Corn Soup

This Chinese-style chicken and corn soup pairs tender chicken, sweet corn, ginger, and silky egg ribbons in a lightly thickened broth, ready to portion into soup containers for lunch or dinner. It is inspired by Chinese-American and Cantonese-style versions, which vary from home to home, and its gentle seasoning and sturdy ingredients make it easy to pack and reheat.

Ingredients

12 oz (340 g) boneless, skinless chicken breast, cut into ½-inch (1.3 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola
1 tablespoon (15 g) finely grated fresh ginger
2 garlic cloves (6 g), finely chopped
6 cups (1.42 L) low-sodium chicken broth
1 tablespoon (15 ml) Shaoxing cooking wine
1 tablespoon (15 ml) regular or light soy sauce
1 cup (240 g) cream-style corn
1 cup (165 g) corn kernels, fresh or frozen
2 tablespoons (16 g) cornstarch
3 tablespoons (45 ml) cold water
2 large eggs (about 100 g without shells), beaten
¼ teaspoon (0.5 g) ground white pepper
1 teaspoon (5 ml) toasted sesame oil
2 scallions (30 g), thinly sliced
Fine salt, as needed

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so they cook at roughly the same rate. Grate the ginger, chop the garlic, slice the scallions, and beat the eggs in a small bowl. Stir the cornstarch and cold water together in a separate cup until smooth; this slurry should be ready before the soup thickens.
Soften the aromatics. Heat the oil in a medium or large saucepan over medium heat. Add the ginger and garlic and cook for about 1 minute, stirring constantly, just until fragrant. Keep the heat moderate: garlic can turn bitter if it browns, and ginger should smell fresh rather than toasted.
Build the broth. Pour in the chicken broth, Shaoxing wine, and soy sauce. Bring the liquid to a gentle simmer, which should take about 4 minutes depending on the pan and stove. Avoid a vigorous boil; a steady simmer helps keep the broth clear and prevents it from reducing too quickly.
Cook the chicken safely. Add the chicken pieces and stir to separate them. Simmer gently for 6 to 8 minutes, stirring once or twice, until the thickest pieces reach 165°F (74°C) on a food thermometer. The USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again.
Add the corn. Stir in the cream-style corn, corn kernels, and white pepper. Simmer for 4 minutes, stirring occasionally so the corn does not settle on the bottom. Taste the broth before adding salt because both the broth and soy sauce contribute saltiness.
Thicken the soup. Stir the cornstarch slurry again, since it can settle, then slowly pour it into the simmering soup while stirring. Cook for about 2 minutes, until the broth looks lightly glossy and coats a spoon. For a thinner soup, use only part of the slurry; for a thicker soup, add a little more slurry made in the same cornstarch-to-water ratio.
Make the egg ribbons. Lower the heat so the soup is barely simmering. Stir the soup in one direction to create a gentle current, then drizzle in the beaten eggs in a thin stream. Let the strands set for about 1 minute before stirring lightly. Check that the soup reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes; do not let it boil hard, which can break the ribbons into small, tough bits.
Finish and portion. Turn off the heat, stir in the sesame oil and most of the scallions, and taste for salt. Ladle into four heat-safe, leakproof soup containers, leaving a little headspace rather than filling to the brim. Add the remaining scallions just before serving for a fresher flavor and brighter color.

Tips

Choose the right container. Use food-safe containers designed for hot liquids, with a tight-fitting lid and room for expansion. If the container is not rated for hot food, cool the soup in a shallow metal or glass dish first, then transfer it. Keep toppings in a small separate container if you want the scallions to stay crisp.
Keep the chicken pieces even. Small, uniform pieces cook quickly and make the soup easy to eat from a travel container. Large chunks take longer and can leave the corn overcooked while you wait for the chicken to reach a safe temperature. Always check the thickest piece rather than relying only on color.
Prevent lumps in the broth. Mix cornstarch with cold water, not hot broth, and stir the slurry again right before adding it. Pour slowly while stirring. If the soup becomes thicker than you like, loosen it with a splash of warm broth or water, then taste again before adding more soy sauce.
Make practical substitutions. Shaoxing wine, a Chinese rice wine, adds a mellow, slightly savory aroma. If it is hard to find, use dry sherry for a similar effect, or replace it with broth for an alcohol-free version; broth will make the flavor a little less rounded. Frozen corn works without thawing, and low-sodium broth gives you more control over seasoning.

Serving Suggestions

Serve the soup hot as a light main course with steamed rice, scallion pancakes, or plain noodles on the side. For a fuller meal, add a simple plate of stir-fried greens such as bok choy, Chinese broccoli, or spinach. A small dish of chili crisp or sliced fresh chile lets each person adjust the heat without changing the mild base for everyone.

For a packed lunch, keep the soup in a secure, insulated container if it will be carried before eating. If you are packing it cold to reheat later, transport it chilled and keep it refrigerated until reheating. Pack extra scallions separately and sprinkle them over the soup at the table; sesame seeds or a few drops of additional sesame oil are also good finishing touches.

Variations

Make it more like egg drop soup. Omit the chicken and add an extra egg, or use tofu for a meat-free bowl. The soup will be lighter, so you may want to use the full cornstarch slurry and add a little extra corn to maintain body. If using tofu, choose firm tofu cut into small cubes and warm it through with the corn.

Add mushrooms or greens. Thinly sliced shiitake or button mushrooms can go into the pan with the ginger and garlic; cook them until softened before adding broth. Stir in baby spinach during the final minute so it wilts without turning dull. These additions make the soup more substantial and bring a different savory note.

Adjust the texture and seasoning. For a brothier soup, reduce the slurry to 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water. For a sweeter, more corn-forward version, use another ½ cup (120 g) cream-style corn and reduce the soy sauce slightly. A pinch of white pepper gives gentle warmth; black pepper is an easy substitute but has a more noticeable, sharper flavor.

Storage and Reheating

Refrigerate the soup within 2 hours of cooking. For faster cooling, divide it into shallow, food-safe containers rather than leaving a large pot on the counter. Once cool, cover tightly and refrigerate for 3 to 4 days. The cornstarch may settle and the soup may thicken in the refrigerator, so stir it before reheating. Keep scallion garnishes separate if you want them to retain their texture.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe container in short intervals, stirring between intervals. Add a splash of broth or water if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer, and serve promptly. For freezing, use freezer-safe containers and leave headspace; freeze for up to 2 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C). The egg ribbons may become softer after freezing, but the soup remains usable.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes. Cook the recipe, cool it promptly in shallow containers, and refrigerate for up to 3 to 4 days. The egg ribbons soften slightly as they sit, but the flavor holds well. For the freshest appearance, add the scallions after reheating rather than before storage.

Can I use leftover cooked chicken?
Yes. Use about 2 cups (280 g) shredded cooked chicken and stir it in with the corn just long enough to heat through. Because the chicken is already cooked, you can skip the raw-chicken simmering step, but reheat the finished soup to 165°F (74°C) when serving it as leftovers.

Why did my egg form clumps instead of ribbons?
The soup may have been boiling too strongly, or the egg may have been poured in too quickly. Lower the heat to a gentle simmer, stir to create a slow current, and drizzle the beaten egg in a thin stream. Let it set briefly before gently stirring. Fine pieces are still safe to eat if the soup reaches 160°F (71°C).

Can I make it without cornstarch?
Yes, but the broth will be thinner and less silky. You can leave out the slurry, or use 1 tablespoon (8 g) all-purpose flour mixed with 2 tablespoons (30 ml) cold water. Flour gives a less glossy finish and should simmer for a few minutes to cook out its raw taste.

Is this a traditional Chinese soup?
Chicken, corn, and egg soups appear in different forms, and recipes vary by region, household, and restaurant style. This version is a practical Chinese-style, Chinese-American-inspired soup rather than a claim to one definitive regional recipe. Shaoxing wine and white pepper give it a familiar savory profile, while the exact thickness and sweetness can be adjusted to taste.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).