I keep coming back to this Chinese Chicken and Corn Soup because it’s silky, savory, and packed with tender chicken in every spoonful. Gluten free options make it an easy win for anyone craving a takeout favorite at home.

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I’m obsessed with Chinese Chicken and Corn Soup because it hits that takeout craving without feeling heavy. I love the way shredded chicken and corn turn a simple bowl into something rich, silky, and ridiculously satisfying.

The texture is everything: a little sweet, a little savory, and full of those soft ribbons that make every spoonful feel extra. And yes, I’ll happily eat this for lunch, dinner, or straight from the pot when no one is looking.

But the best part? It’s easy to keep gluten free, so I get all the flavor without overthinking it.

Simple. Comforting.

Completely slurp-worthy.

Ingredients

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Chicken broth is the cozy base, so use gluten free if that’s your thing.
Water keeps the soup light, not too salty or heavy.
Chicken makes it filling, like actual lunch instead of a snack.
Corn adds sweet little pops, and kids usually love it.
Creamed corn makes everything silkier, almost like takeout soup.
Eggs turn into those soft ribbons you’ll want in every spoonful.
Cornstarch helps thicken the soup without making it gluey.
Tamari brings that salty, savory hit, and it’s gluten free friendly.
Sesame oil adds a toasty smell that makes the kitchen feel legit.
Ginger keeps it fresh and gives a tiny warm kick.
Garlic is optional, but honestly, it makes things better.
Green onions add color, crunch, and that fresh finish.
Plus, a little sugar balances the salt and corn sweetness.
Basically, pepper gives it gentle bite without taking over.

Ingredient Quantities

4 cups low sodium chicken broth (use gluten free if needed)

1 cup water

1 cup cooked chicken, shredded or diced (about 8 ounces)

1 cup corn kernels (fresh, frozen, or canned drained)

1 cup creamed corn (optional for a silkier soup)

2 large eggs, lightly beaten

1 tablespoon cornstarch

2 tablespoons cold water (for cornstarch slurry)

1 tablespoon gluten free tamari or regular soy sauce

1 teaspoon toasted sesame oil

1 teaspoon grated fresh ginger

1 small garlic clove, minced (optional)

2 green onions, thinly sliced

1/2 teaspoon granulated sugar (optional)

Salt to taste (about 1/4 to 1/2 teaspoon)

1/4 teaspoon white pepper or black pepper

1 tablespoon vegetable oil or neutral oil for sautéing

How to Make this

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1. Heat vegetable oil in a medium pot over medium heat; add grated ginger and minced garlic and cook 30 to 60 seconds until fragrant.

2. Pour in chicken broth and water and bring to a gentle simmer.

3. Add corn kernels and creamed corn if using, stir and simmer 3 to 5 minutes to meld flavors.

4. Stir in shredded or diced cooked chicken, gluten free tamari or soy sauce, toasted sesame oil, granulated sugar if using, and white or black pepper. Taste and add salt as needed.

5. In a small bowl whisk cornstarch with 2 tablespoons cold water until smooth to make a slurry.

6. Slowly stir the cornstarch slurry into the simmering soup and cook 1 to 2 minutes until the soup begins to thicken slightly.

7. Reduce heat to low. Slowly pour the lightly beaten eggs into the soup in a thin stream while gently stirring the soup in one direction to create egg ribbons.

8. Remove from heat, stir in most of the sliced green onions, and adjust seasoning if necessary.

9. Let the soup sit 1 minute to finish setting the eggs, then ladle into bowls.

10. Garnish with remaining green onions and an extra drizzle of toasted sesame oil if desired and serve hot.

Equipment Needed

1. Medium saucepan or soup pot
2. Measuring cups and spoons
3. Cutting board and chef knife
4. Microplane or small grater (for ginger)
5. Small bowl and whisk (for cornstarch slurry)
6. Wooden spoon or heatproof spatula (for stirring)
7. Ladle (for serving)
8. Tongs or fork (to handle shredded chicken)

FAQ

Q: Can I make this soup gluten free? A: Yes. Use gluten free chicken broth and gluten free tamari or coconut aminos instead of regular soy sauce, and confirm any processed ingredients like creamed corn are labeled gluten free.

Q: Can I use frozen or canned corn instead of fresh? A: Yes. Frozen or canned drained corn work well. If using frozen, no need to thaw first; add directly to the simmering broth.

Q: How do I get those silky egg ribbons? A: Slowly drizzle the lightly beaten eggs into the hot soup while gently stirring one direction to form thin ribbons. Remove from heat briefly if the soup is boiling too hard.

Q: Can I make this vegetarian? A: Substitute vegetable broth for chicken broth and use diced firm tofu or mushrooms instead of chicken. Skip the egg for a vegan version or use an egg replacer.

Q: How do I thicken the soup if it is too thin? A: Mix the cornstarch with cold water to form a slurry, whisk into the simmering soup and cook 1 to 2 minutes until it thickens. Repeat with small amounts if you want it thicker.

Q: How long will leftovers keep and how to reheat? A: Store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stove over low heat to avoid breaking the egg ribbons; add a splash of water or broth if it has thickened too much.

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

Chicken broth
- Low sodium vegetable broth for a vegetarian version
- Bone broth for deeper flavor
- Water plus 1 teaspoon gluten free chicken bouillon or stock concentrate
Cooked chicken
- Cooked turkey, shredded or diced
- Firm tofu, cubed, for a vegetarian protein
- Leftover rotisserie chicken, roughly chopped
Cornstarch
- Arrowroot powder, same ratio, for a clear glossy finish
- Rice flour, use 1.5 times the cornstarch amount and whisk well
- Potato starch, same ratio, add near the end over medium heat
Gluten free tamari or soy sauce
- Coconut aminos for a lower sodium, soy free alternative
- Liquid aminos for similar savory flavor, check gluten status
- Salt plus a splash of fish sauce for depth, use sparingly

Pro Tips

1. Temper the eggs for silky ribbons: swirl the soup in one direction and pour the beaten eggs in a very thin stream while stirring gently. If the liquid is too hot, pour a small amount of soup into the eggs first, then add back to avoid large curds.

2. Control the thickness with the cornstarch slurry: mix the cornstarch well with cold water so it is lump free, then add it slowly and give it a full minute or two to activate. If it gets too thick, whisk in a little hot broth or water to loosen it.

3. Layer your flavors at the end: add the toasted sesame oil and most of the green onions after you remove the pot from heat so the aromatics stay bright. Taste for salt only after the soy/tamari and sesame oil are in.

4. Use fresh or frozen corn for the best texture: fresh or thawed frozen corn will give a nicer bite than canned. If you only have canned, rinse well and cut down simmer time so it does not go mushy.

5. Make ahead and reheat carefully: this soup holds for 2 to 3 days in the fridge. Reheat gently over low heat and avoid boiling to keep the eggs tender. If the soup thickens overnight, thin with a splash of broth and whisk before serving.