Recipe by SONA86
"This is a quick and easy way to make this soup that is usually served at Chinese restaurants. For a tangy/hot flavor try this: about 3 to 4 hours before serving combine 1/4 cup vinegar and 3 finely chopped green chilies. Refrigerate until serving time and then sprinkle about a teaspoon of this on the soup. Enjoy!! Garnish with fresh scallions."
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2 (14 ounce) cans
1 (14.75 ounce) can
shredded, cooked chicken meat
ground white pepper
salt to taste
I made this about two weeks ago and forgot to review! I used a whole cooked chicken from the deli department at the supermarket and shredded as much meat as I could while my two children attacked the wings and legs. I like more chicken in my soup. I absolutely adore the chinese restaurant's version of this and I have to say that this is exactly the same! I added the sesame oil a drop at a time and it added a lovely smoky flavour. I would have only used about 10 drops. Follow this recipe and you'll have a delicious chicken soup. I froze the remainder in freezer bags and just put it in a large bowl with cold water to cover to defrost and have it for lunch. Yum! Oh and I didn't have cornflour so I used regular and had to add a lot more to reach a thicker consistency. To do this make sure you put the flour in a bit of cold water first and mix it up before pouring in the soup.
We did not care for this recipe.
I thought this soup was very good! I love eating this at chinese restaurants. Yummy!
I followed the recipe as directed except for a few minor things. I used 2 small chicken breasts which equaled about 1 cup of shredded chicken instead of 1/2 c. I used black pepper instead of white as that is what I had on hand. I also used two egg whites instead of one.
I don't think these changes altered the taste any, just made the soup more hearty!
I did make one tactical error. I added the whole tablespoon of sesame oil at once instead of adding it a drop at the time. For our personal tastes I think the 1 T is a little more than we like, so you might want to follow the directions and add a drop or two at the time.
This is a definate keeper for us. Thanks!!!!!
My husband and I had this soup in a chinese restaurant in Canada and my husband just LOVED it and kept on asking if I could find a recipe to make that same soup. This soup is EXACTLY like that soup we had in Canada, the restaurant also served it with the vinegar and chili peppers. I think that makes the soup even better. Thank you so much for sharing this recipe.
I have made this soup several times for my husband. He grew up eating chicken corn soup and had such a hard time finding the soup that I decided to make it for him. He absolutely loves it and cant get enough of it. The recipe is extremely easy and just about fool-proof. This recipe is definitely a keeper.
Wow! This was fantastic! Much better than what we had recently bought at our little Mom-and-Pop Chinese restaurant. And so easy to make. I doubled the chicken. It was still pretty thin, so I added a can of whole kernel corn over and above the creamed corn. I doubled the amount of egg white as well. I guess we like a full-bodied soup. Mama liked the soup plain, but my husband and I both loved it with both the scallions and the pepper infused vinegar added to the bowl at the table. Thank you for such a fabulous, quick, and easy recipe.
Made as directed in the recipe. The kids all liked it. Instead of chicken, I would use crab meat for variety. Thank you for posting.
This soup was very interesting! "It tastes like a soup option at a Chinese restaurant." I had some cooked chicken already in the fridge. It took less than 10 minutes to make this. For the broth I mixed 2 cups of water up with a couple packets of no-sodium chicken broth packets and then added my own salt to taste. I still thought it was a tad salty though, I am guessing from the creamed corn. There is not much chicken or whole corn in this. It is more like egg drop soup with a little bit of those two added ingredients. I chopped up the green onions and added them on top. I then just added the rest to the pot. I liked that this made only 4 servings, even though I seemed to eat half of it. Don't subtitute the sesame oil, it gave it a characteristic taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Velvety Chicken Corn Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 166
** Calories from Fat: 45
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