Let Me Tell You About My Go-To Soup (And That One Time It Nearly Boiled Over)

Okay, so picture this: it’s a chilly, drizzly Saturday, and my kids are sprawled all over the couch like cats avoiding a bath. I’m in the kitchen trying to remember: did I buy sweetcorn or is that just wishful thinking? That’s usually how my Chicken Corn Soup Recipe rituals start. This is real, friends. Once, I got so lost in chasing my dog (don’t ask), I totally forgot the soup, and it almost took a permanent vacation to the bottom of the pot. But honestly, the smell was so good that nobody cared. I just told them it was caramelized. Soup is really forgiving—a good thing for me because distraction is kinda my middle name.

Why on Earth Do I Keep Making This?

I make this when everyone’s a little grumpy (myself included), and all you want is something fuss-free and warm. My family goes bananas for this, probably ‘cause it tastes like nostalgia, or maybe just 'cause there’s chicken. Even my pickiest goblin—um, I mean child—asks for seconds without the usual “eww, what’s that green thing?” hiccup. Also, on nights when I’m not up for chef-level patience, this soup is my low-key fallback (though opening cans when you thought you had all fresh stuff can be a bit of a letdown, but it gets the job done!).

What You’ll Need (Plus Some Cheeky Swaps)

2 cups cooked chicken, shredded (sometimes I grab rotisserie chicken if I’m short on time—don’t judge!)
1 can sweetcorn (or 1.5 cups frozen/canned corn; fresh is lovely in season but, yeah, that hardly happens here)
4 cups chicken broth (hand on heart, boxed broth is fine; Grandma would argue, but she isn’t here and won’t know)
1–2 eggs, lightly beaten (some people skip this, but go on, be brave!)
1 thumb-sized piece of ginger, grated (sometimes I just sprinkle the powder if I’m too lazy)
1–2 tablespoons soy sauce (or tamari if you’re feeling posh)
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening; leave it out if you like your soup lighter)
Salt and white pepper, to taste (black pepper works in a pinch)
2 scallions, sliced (optional but looks pretty, and I’ve skipped when I didn’t feel like chopping)

Let’s Get Cooking (Messes Welcome)

Grab your biggest pot (or just the cleanest one), pour in the chicken broth, and bring it to a gentle simmer. If you’re like me, now’s a good time to check for socks in the living room (again).
Add the ginger and corn. If it looks like not-enough corn, I usually dump in an extra handful. Nobody ever complained about too much corn, right?
Toss in the shredded chicken. I honestly just use whatever bits I can scrounge; thighs, breasts, whatever’s handy!
Stir in the soy sauce, and let it all burble away for about 5-10 minutes. This is where I sneak a taste or three—can’t help myself.
Mix up your cornstarch slurry and stir it into the pot so it doesn’t clump up. It’ll look cloudy at first, but trust me, that clears up.
Reduce the heat, and slowly drizzle the beaten eggs into the soup, barely stirring, so you get those pretty ribbons. Don’t panic if it clumps at first—mine always does. Just give it a gentle stir, and it’ll work itself out.
Season with salt and pepper. I sometimes add a pinch of sugar if it’s tasting flat… maybe that’s weird. But try it?
Top off with scallions, if you remembered, or not. It’s still delicious.

What I’ve Learned (Mostly By Not Following the Rules)

Don’t overdo the cornstarch; it’s tempting, but you’ll end up with wallpaper paste soup. Trust me, the kitchen staff (aka my family) did not approve.
Eggs: just pour slowly and don’t stir too much, or you’ll get weird chewy bits (learned that the messy way).
Sometimes the best broth is a mix of what’s in the fridge—seriously, I’ve thrown in a bit of veggie stock when I had to and it was still great.

Fun Swaps and Slightly Odd Experiments

Once, I used leftover roast turkey at Christmas—worked like a charm, though the soup was oddly smoky. I chucked in a dash of sriracha another time for a spicy twist (my husband’s sinuses have never been the same). One version with canned creamed corn turned out a bit too gloopy for my liking. Oh! And adding a squeeze of lemon at the end sometimes perks it up, but then you can skip the soy sauce if you do that.

If You Don’t Have a Whisk… (Or a Pot Lid!)

Look, the recipe says use a whisk for the eggs, but your good old fork does the job fine. Once I lost my pot lid, so I just balanced a baking tray on top. Worked! (Sort of. It was loud, though.)

How Long Will It Last? (Not Long, Honestly)

In the fridge—airtight container—it’s probably safe for up to three days, though honestly, in my house it never lasts more than a day! If you have leftovers (lucky you), the soup thickens up, but a splash of water or broth and a quick zap in the microwave brings it right back.

Serving It Up—My Family’s Style (And a Random Story)

I always serve this with crusty bread or those saltine crackers you get at the cheap grocery store. My kids dunk everything, even the spoon. At a party, we once poured the soup into little mugs for guests—it was gone in like ten minutes. And yes, I burnt my tongue. Still worth it.

A Few Hard-Earned Lessons (Don’t Rush!)

I once tried turning the heat up high to get dinner on the table faster—that just made the eggs rubbery. Not the smartest move (just, don’t do this, okay?).
Actually, letting the soup sit five or ten minutes before serving makes the flavors come together. I tend to think it even tastes better the next day—if it survives that long!
Don’t skip tasting at the end. The soy sauce and salt balance can be a bit wobbly.

Questions I’ve Actually Been Asked About This Soup

Can I use canned chicken?
Honestly? Yeah, and it works, but the texture’s a bit different. Not bad, just… different.

What if I don’t have cornstarch?
You could use a plain flour slurry instead. Or just skip it—the soup won’t be thick but still hearty.

Can I freeze Chicken Corn Soup?
You can, but the egg can get a bit weird. Sometimes the texture goes lumpy after thawing, but if that doesn’t bother you, have at it! I’ve done it, but not my favorite.

Gluten-free?
Yep—just check your soy sauce or use tamari, and you’re sorted. Oh, and saltines probably aren’t GF, but there are some decent ones at Gluten Free on a Shoestring if you’re keen!

Where’d you get that chicken broth brand?
I usually buy whatever’s on sale, but honestly, this Bon Appetit list has some proper recommendations if you want to be swanky about it.

And, since you made it this far, if you’ve got a slightly (just slightly) stale loaf around, why not toast some slices and call it croutons? That’s what my gran used to do, and no one ever complained about extra carbs.

Chicken Corn Soup Recipe