Chinese Chicken and Sweetcorn Soup Recipe, UK Style

Chinese chicken and sweetcorn soup is a mild, savoury soup popular on Chinese takeaway menus in the UK, made with chicken, sweetcorn, stock and egg ribbons. Inspired by Chinese-style corn and egg soups, it has many restaurant and household versions; this one thickens lightly with cornflour and makes a warming starter or light meal.

The method poaches chicken in stock so it stays tender and flavours the broth at the same time. A little soy sauce adds savouriness, while beaten egg and a cornflour slurry give the soup its familiar silky texture without making it heavy.

Ingredients

2 medium skinless, boneless chicken breasts, about 12 oz (340 g) total
6 cups (1.4 litres) low-salt chicken stock
1 can sweetcorn, drained, about 1 1/2 cups (250 g); or use 1 1/2 cups (250 g) frozen sweetcorn
2 large eggs (about 100 g without shells), beaten in a small bowl
2 tablespoons (16 g) cornflour, also called cornstarch
3 tablespoons (45 ml) cold water, for mixing with the cornflour
1 tablespoon (15 ml) light soy sauce
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 g) finely grated fresh ginger
2 spring onions, about 1 oz (30 g), finely sliced; keep the green parts for serving
1/4 teaspoon (0.5 g) ground white pepper, or to taste
1/4 teaspoon (1 g) fine salt, only if needed after tasting
1 teaspoon (4 g) caster sugar, optional, to round out the savoury flavour

Instructions

Get everything ready. Drain the canned corn, if using, and slice the spring onions, separating a small handful of green tops for garnish. Grate the ginger and beat the eggs until the whites and yolks are evenly combined. In a separate cup, stir the cornflour into the cold water until smooth; leave it nearby. Measure the stock and soy sauce. Keeping these items ready makes it easier to add the egg and thickener at the right moment.
Poach the chicken. Pour the stock into a large saucepan and add the chicken breasts, ginger, soy sauce and white pepper. Set over a medium heat and bring the liquid to a gentle simmer, not a hard boil. Partly cover and simmer for about 12–15 minutes, turning the chicken once if it is not fully submerged. Check the thickest part of each breast with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If it has not reached that temperature, simmer for another minute or two and check again.
Rest and shred the chicken. Lift the cooked chicken onto a clean plate and leave it to rest for 5 minutes. Keep the stock at a low simmer. When the chicken is cool enough to handle, shred it into bite-sized strands with two forks, or slice it thinly across the grain. Smaller pieces are easier to eat from a spoon and distribute more evenly through the soup.
Add the corn and chicken. Stir the sweetcorn and sliced white and pale-green spring onion into the simmering stock. Cook for 4 minutes, until the corn is hot and tender. Return the shredded chicken to the pan and stir gently. If using frozen corn, give it an extra minute or two so it is piping hot all the way through.
Thicken the broth. Stir the cornflour mixture again, because the starch settles quickly, then pour it into the soup in a thin stream while stirring. Simmer for 1–2 minutes, stirring gently, until the liquid looks lightly glossy and coats a spoon. Avoid adding the slurry in one lump, which can leave small starchy pockets. If you prefer a thinner soup, stop when it is just lightly thickened; you do not have to use every drop.
Make the egg ribbons and finish. Reduce the heat so the soup is barely simmering. Stir the broth in one direction to create a slow-moving swirl, then pour in the beaten egg in a thin stream. Wait about 10 seconds before stirring gently once or twice; fine ribbons will form as the egg sets. Stir in the sesame oil and optional sugar. Taste before adding salt, since the stock and soy sauce may already be salty. Ladle into warmed bowls and scatter over the reserved spring onion greens.

Tips

Keep the poaching gentle. A rolling boil can make chicken fibres tighten and can leave the broth cloudy. A few small bubbles at the edge of the pan are enough. Use a thermometer rather than relying only on the cooking time, because breast size and starting temperature affect how quickly the centre cooks.
Mix starch with cold water. Cornflour added directly to hot soup tends to clump. Stir the slurry just before pouring it in, and add it gradually. The soup thickens further as it stands, so aim for a little looser than your ideal texture while it is still in the pan.
Choose stock with care. Low-salt stock gives you room to season at the end. If you only have regular stock, leave out the extra salt until you taste the finished soup. Light soy sauce gives a balanced savoury flavour; dark soy sauce is stronger and darker, so use less if substituting.
Use fresh or frozen corn as needed. Canned sweetcorn is convenient and has a soft, familiar texture. Frozen corn gives a slightly firmer bite; thawing is not essential, but it may need a little extra time in the pan. Creamed corn is not a direct swap because it changes both the sweetness and thickness of the soup.

Serving Suggestions

Serve the soup hot in small bowls as a starter, or offer larger portions for a simple lunch. A scattering of spring onion greens adds freshness and colour, while a few drops of sesame oil can be added at the table for a more pronounced toasted aroma. Keep extra soy sauce on the table rather than seasoning the whole pot heavily, so each person can adjust their bowl.

For a more substantial meal, pair it with steamed rice, plain noodles, or a plate of stir-fried vegetables. Prawn crackers or crisp spring rolls make a familiar takeaway-style spread, but the soup is also satisfying alongside a simple salad or lightly dressed greens. If serving several dishes, make this soup shortly before eating so the egg ribbons stay delicate and the broth does not thicken too much as it waits.

Variations

Make it with leftover cooked chicken: Use about 2 cups (300 g) shredded cooked chicken instead of raw breasts. Heat the stock with the ginger, soy and pepper, then add the cooked chicken with the corn and simmer until piping hot. Because the chicken is already cooked, this version takes less time, but still bring the soup to a safe temperature before serving.

Add mushrooms: Slice 1 cup (75 g) of mushrooms and simmer them in the stock for 4–5 minutes before adding the corn. They contribute a deeper, earthy savouriness and make the soup feel more substantial. Shiitake mushrooms are a useful option if available; ordinary chestnut or closed-cup mushrooms work well and give a milder result.

Adjust the egg and texture: For finer, more delicate egg strands, pour the beaten egg very slowly into a gentle swirl. For larger pieces, pour it in a little faster and stir less. You can also leave out the egg, though the soup will lose its characteristic soft ribbons; add a little extra cornflour slurry if you still want a thicker broth.

Make it gluten-free: Check the stock and use tamari labelled gluten-free in place of soy sauce. Cornflour is naturally gluten-free, but check the packet and avoid cross-contamination if cooking for someone who needs strict gluten avoidance. The taste will be close, though different brands of tamari can be saltier, so season only after tasting.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered, shallow container. The soup keeps for 3–4 days in the fridge. For best texture, cool it without leaving the pot on the counter, then transfer it to the refrigerator; divide a large batch into smaller containers so it cools more quickly.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring often until it is steaming throughout and reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Avoid a prolonged hard boil, which can toughen the chicken and break the egg ribbons into smaller pieces. The cornflour may settle or the soup may thicken in storage, so stir well and add a splash of stock or water if needed. You can freeze the soup for up to 2 months, although the egg strands and thickened broth may change texture; thaw it in the fridge and reheat thoroughly to 165°F (74°C).

Frequently Asked Questions

Can I use cooked chicken from a roast?
Yes. Remove the skin and bones, shred the meat, and add roughly 2 cups (300 g) to the simmering stock with the corn. Heat it until piping hot before adding the cornflour and egg. This is a handy way to use leftovers, but the soup will have less chicken flavour in the broth than when raw chicken is poached in it.

How do I stop the egg from turning into clumps?
Keep the soup at a gentle simmer rather than a rolling boil, and pour the beaten egg in slowly while stirring the broth in one direction. Pause briefly so the egg begins to set, then stir lightly. If the soup is boiling vigorously or you pour the egg in all at once, it is more likely to form large pieces instead of fine ribbons.

Why is my soup too thin or too thick?
For a thin soup, stir another teaspoon (about 3 g) of cornflour into 1 tablespoon (15 ml) cold water, add a little at a time, and simmer briefly until it thickens. Never sprinkle dry cornflour straight into the pan. If it is too thick, loosen it with warm stock or water, a tablespoon at a time, until it reaches the consistency you like.

Can I make Chinese chicken and sweetcorn soup ahead?
Yes, but for the freshest texture you can prepare the stock and chicken ahead, refrigerate them promptly, and finish the soup with the cornflour and egg shortly before serving. If the whole soup is already made, it is still fine to store and reheat; the egg ribbons may simply become less distinct and the broth may need thinning.

Is this the same as Chinese takeaway chicken and sweetcorn soup?
It is a home-style version of the mild soup commonly found on UK Chinese takeaway menus. The exact texture, sweetness and thickness vary between cooks and restaurants. Some versions use more corn or a thicker broth, while others have a lighter stock; adjust the cornflour and seasoning here to suit the style you enjoy.

Can I make it without sesame oil?
Yes. Leave it out for a milder flavour, or finish with a small amount of neutral oil if you mainly want a little richness. Sesame oil is an aromatic finishing ingredient, not essential to the soup’s structure, so omitting it will not affect the egg ribbons or thickening.

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

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