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Sweet Corn and Chicken Soup Recipe

Sweet Corn and Chicken Soup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (64)

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Average Rating:

Total Reviews: 64

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  • on February 18, 2013

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    Perfect soup for a chilly day during flu season! I omitted the corn starch to make it more of a brothy soup. Next time I might add a little minced garlic with the ginger to give a little extra kick. Great flavor and a definite remake!

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  • on April 15, 2012

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    I made this soup twice so far. Love it makes me feel all warm and happy inside. I made this without the egg. Delicious.

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  • on March 20, 2012

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    I don't know how anyone couldn't like this soup! I fudged it a bit to cut back on the quantity made, but I loved, loved loved this soup! I felt like I was eating out at a good Asian restaurant. I tend to be a bit of a food snob - I like my own cooking better than the food I get at most restaurants, and it looks like I won't be eating out again! This soup was delicious and easy enough to make, I don't think I'll even have to use the recipe next time!

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  • on March 19, 2012

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    It was ok - a bit lacking in flavor. It also doesn't look too pretty, it looks like swamp water, so I wouldn't serve it to guests! Once it cools, it gets really thick due to the cornstarch - then it gets really runny again as soon as you heat it up. In the show, she doesn't use garlic-ginger paste, she just uses minced ginger. I added 3 garlic cloves, but the soup still lacks excitement.

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  • on March 18, 2012

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    Thanks Aarti. I grew up in India and Sweet corn chicken soup was my staple favorite at all chinese restaurants, and then I never found it when I moved to the US 14 yrs ago. I just made the soup today on a rainy morning and it tastes DELICIOUS and brought wonderful memories !

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  • on January 21, 2012

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    I don't know why it took me so long to rate this. This soup is SO good and very close to the chicken corn soup I get at our local Chinese restaurant. Actually, if I have the creamed corn, I'll definitely make this for dinner tonight.

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  • on January 09, 2012

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    It was good to try, but would not make it again.

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  • on December 09, 2011

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    Really GOOD! I made this for some guests and everyone LOVED it! I added a can of chicken broth(swanson to replace 2 cups of water. Also, I chopped Garlic and Ginger (1 TBS for the ginger/garlic paste.

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  • on December 05, 2011

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    Loved the soup. Quick & Easy as directed. Also used Chicken Stock to cook initial veggies in. I used 2 spoons minced Garlic & 1 spoon minced Ginger. Worked well. Added a little salt & cracked pepper at the end. Definetely makes the soup to drizzle the egg whites in at the end, gives it a bit more substance. I also did not discard the broth vegetables, but set them aside & froze them for when I haul all the veggies out like that out of my freezer & make one huge pot of mixed veggie soup. Thank you Aarti.

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  • on September 30, 2011

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    We loved it, BUT you end up with a lot of soup and we found it does not store well so have a lot of hungry people round if you make it, it s very filling, we swopped 1 tin whole corn kernels more chewy

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