Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
Asian chicken and corn soup is warming, healthy and so quick and easy to make. It’s a perfect midweek dinner – one pot, budget friendly and the whole family love it! It ticks so many boxes.
More Easy Soup Recipes
- Creamy Chicken and Corn Soup – great for using up leftover cooked chicken, another comforting bowl
- Tomato Bacon and Bean Soup – a minestrone like soup with chunky vegetables, red kidney beans, pasta and smoky bacon
- Pea and Ham Soup – an old family favourite and a classic
- Asian Chicken and Corn Soup – quick, easy and healthy with Asian flavours as the base for this soup
- Chicken Chilli Soup – a rich and spicy stew-like soup, great all year round but perfect as a winter warmer
Asian Chicken and Corn Soup Ingredients
Most of the flavours needed for this dish, you will find already in your pantry, while the ones that aren’t there, are easily come by.
Ingredients:
- boneless, skinless chicken breasts, thinly sliced
- chicken stock
- creamed corn
- corn kernels (fresh, canned or frozen)
- egg, beaten
- shallots (green onions), thinly sliced
- Chinese cooking wine
- soy sauce
- fresh ginger, finely grated
- garlic, finely grated
- pepper to taste
- fresh coriander and chilli for garnish (optional, but certainly not required)
Tips for making the soup:
Cooking the chicken: By poaching the chicken in all of the Asian seasonings, it keeps it tender while also absorbing the flavours.
The corn kernels: Use canned or frozen corn kernels, or even cut fresh kernels straight from the cob.
Season to perfection: With the addition of soy sauce and stock, I don’t find I need any more salt added to the chicken and corn soup, but make sure you taste and season to your liking.
Finish with freshness: Sprinkle sliced shallots over the top of the soup, adding a pop of color and also a touch of freshness. For an extra burst of flavour, you can sprinkle some coriander and chilli over the top of each serve, but the soup is still great without.
Gluten-free options: Looking for a gluten-free version of chicken and corn soup? Try replacing the soy sauce with Tamari and also substitute sherry for the Chinese cooking wine. You now have a delicious bowl of gluten-free Asian Chicken and Corn Soup!
Enjoy as a light lunch, a soothing appetizer, or a nourishing dinner. With its delicate balance of savoury and sweet, Asian Chicken and Corn Soup is a comforting dish that’s perfect for any occasion. Give it a try and discover the joys of homemade soup with an Asian twist.
Nutritional Information for the Chicken Soup
The figures used in the chicken and corn soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
Feedback and More
Did you try the Asian chicken and corn soup recipe? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
If you liked this recipe, check out some of my other warming soups. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Asian Chicken and Corn Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 750 ml chicken stock - salt-reduced (or vegetable)
- 500 ml water
- 1 tbsp ginger - minced or finely chopped
- 2 garlic cloves - minced or finely chopped
- 40 ml Chinese cooking wine
- 20 ml soy sauce
- 400 grams chicken breast - approximately 2 small breasts
- 1 egg - lightly beaten
- 420 grams creamed corn
- 420 grams corn kernels - drained
- ¼ tsp pepper
- 3 shallots - thinly sliced
optional extras
- fresh coriander - roughly chopped
- fresh chilli - finely sliced
Instructions
- Combine the stock, water, ginger, garlic, wine, soy sauce and chicken in a large saucepan. Bring to the boil, then reduce to simmer for 7-10 minutes, or until chicken is cooked through – this will vary, depending on the thickness of the chicken breasts.
- Reduce the soup to a low simmer and remove the chicken from the pot. Hold one piece of chicken with tongs and use a fork to shred. Do this with all of the chicken and set aside
- Increase the temperature to medium-high to bring the stock mixture back to a fast simmer. Using a fork, whisk the egg very gradually into the stock mixture, to create ribbons of egg. It may look a little frothy on top, that's ok.
- Stir in the shredded chicken, both corns and season with pepper. Add an extra cup of water if necessary to make the soup your desired consistency.
- Serve topped with a sprinkle of shallots and optional extras, if using.
Nutrition
*Nutrition and calorie figures are estimates only.
Loved this one! Perfect winter warmer.
So glad you loved it!