Asian Chicken and Corn Soup

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soumitraghosh 0

"This soup recipe is great for cold winter nights, or as a starter for an Asian meal. None of the ingredients are hard to find, and the result is warming and delicious!"
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55 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.3 g
  • 8%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.


  • Cook's Note
  • You can sprinkle a handful of fresh bean sprouts in each bowl for the crunchy texture, and you won't miss the croutons!



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