Chinese Chicken Corn Soup

I have been working a certain soup for the past few days. I made that certain soup three times. Not because it was irresistibly delicious but because each attempt tasted worse than the one before. Some people can’t grasp math, others can’t comprehend science…and I can’t make water taste good. It’s the second biggest weakness of mine, the first being the ability to talk to women without being awkward. So if I can’t make soup then what is this bowl of liquid below?

Chinese Chicken Corn Soup

This is Chinese Chicken Corn Soup. Let me explain why I am sharing this recipe.

You see, prior to my recent experiments, the only soups I made involved a can opener, microwave and about 3 minutes of patience. With this experience, I foolishly thought I could bring you guys a jaw dropping soup complete with seafood, homemade stock and a noodles. I was so very wrong. Instead of wasting more money on that endeavor, I went back to my roots to bring you Chinese Chicken Corn Soup.

This dish is basically Egg Drop Soup with minced chicken and corn. It pains me to say it but this is not an original idea. If you google “Chicken Corn Soup”, you will know exactly what I mean. I apologize for wasting your time, I know you come here for inauthentic and pretentiously plated food but today all I have for you is this humbling bowl of soup.

Chinese Chicken Corn Soup

With that said, there are some positives. This recipe is simple, cheap and do I even need to say it? Absolutely drool-worthy!

At this point you maybe asking, “If you don’t know how to make soup then how did you make this?” Easy! This recipe is idiot-proof! So if you accidentally stumbled on this recipe then may I suggest you give it a try?

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Chinese Chicken Corn Soup
Chinese Chicken Corn Soup
Print Recipe
Servings Prep Time
4 Cups 5 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Cups 5 Minutes
Cook Time
20 Minutes
Chinese Chicken Corn Soup
Chinese Chicken Corn Soup
Print Recipe
Servings Prep Time
4 Cups 5 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Cups 5 Minutes
Cook Time
20 Minutes
Ingredients
Soup
Slurry
Garnish
Servings: Cups
Instructions
  1. In a pot over high heat, melt your cube of Chicken Bouillon in 2 cups of water.
  2. Add in the can of creamed corn.
  3. Make the slurry by mixing the corn starch and water together. Pour in the mixture and bring the soup to a boil.
  4. Add in the chicken and cook for 2-3 minutes. The chicken should be cooked through.
  5. Pour in your eggs, wait 20-30 seconds then mix two or three times (the less you mix, the better ribbons of egg will look).
  6. Season to taste and garnish with scallions and a small amount of toasted sesame oil.
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