By Aditi Saraswat
January 8, 2026
Warm, silky, and a bit sweet, sweet corn chicken soup is comfort served in a bowl. It can be made with simple ingredients and is perfect for light dinners, sick days, or cosy evenings.
1 cup sweet corn kernels 150 g boneless chicken (finely chopped) 4 cups chicken stock or water 1 tbsp garlic (chopped) 1 tsp ginger (grated) 1 tbsp cornflour 1 egg 1 tsp soy sauce ½ tsp white pepper Salt to taste 1 tsp sesame oil 1 tbsp spring onions (chopped)
In a vessel, add sesame oil, garlic, and ginger. Sauté until it becomes fragrant, releasing warmth that creates the flavour base of the soup.
Add some chopped chicken and stir on medium heat until it is lightly cooked and turns soft.
Pour in the chicken stock and add the crushed sweet corn. Simmer it gently on a low flame, allowing the corn to thicken the broth on its own.
Add the whole corn kernels, soy sauce, salt, and white pepper to this broth. Stir everything well and simmer the soup for a few minutes.
Lower the flame and slowly drizzle the beaten egg while stirring in one direction only, making soft egg ribbons that will give the soup its traditional texture.
Stir in the cornflour slurry for some extra silkiness. Simmer until it becomes glossy and slightly thick. Finish it off with spring onions and serve it hot.