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Velvety Chicken Corn Soup

Velvety Chicken Corn Soup


"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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servings 166 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 166 kcal
  • 8%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 1256 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a medium stock pot combine broth, corn and chicken. Bring to a boil, reduce heat and add pepper and salt. Bring back to a boil.
  2. In a separate bowl mix the corn starch with water. While the soup is boiling add this mixture, and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat, and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped scallion to garnish, and serve hot.

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Read all reviews 55
  1. 73 Ratings

Most helpful positive review

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 attacke...

Most helpful critical review

We did not care for this recipe.

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Most positive
Least positive

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 attacke...

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 equa...

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 ...

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, s...

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 ...

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 ...

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.

Very good! I followed the directions exactly and it turned out great. Very quick and easy for a week night meal, just add bread and a salad maybe!

I love this soup. I first had it at a California Chinese cuisine chain called Chin-Chin, which added ground chicken meat and glass noodles, so this is how I make it. Both the glass noodles and t...

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