Go Back
+ servings

Chinese Chicken and Corn Soup (Gluten Free Options)

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 2 cans (15.25 oz) sweet corn
  • 6 cups chicken broth or vegetable broth
  • 1 ½ cups cooked shredded chicken or sliced firm tofu
  • 3 tbsp cornstarch or tapioca flour
  • 3 tbsp water
  • 2 eggs whisked
  • ½ tbsp light soy sauce or tamari or coconut aminos (more to taste)
  • 1 tsp kosher salt more to taste
  • ½ tsp white ground pepper more to taste
  • sliced green onions


  1. Add one can of sweet corn (with the liquid) into a stock pot with 1 cup of the chicken broth.

  2. Use an immersion blender and cream the corn until the corn is no longer kernels. (If you don’t have an immersion blender you can do this in a food processor or blender).

  3. Add the rest of the chicken broth and canned corn to the stock pot and bring to a boil.

  4. When the soup is boiling, bring it down to a simmer by lowering the heat. Stir in the shredded chicken.

  5. In a small bowl, mix the cornstarch with the water and then stir it into the soup until well combined.

  6. Next, drizzle in the whisked eggs while stirring the soup. This will give you ribbons of egg throughout the soup.

  7. Season the soup with light soy sauce, kosher salt, and ground white pepper. Taste and adjust to preference.

  8. Garnish soup with sliced green onions and serve.