Chinese Chicken and Corn Soup

Total Time
Prep 10 mins
Cook 30 mins

Simple, easy and deliciuos! Perfect for lunch on a cold fall or winter day!

Ingredients Nutrition


  1. Saute or poach chicken breasts, cool, chop, set aside.
  2. Saute in same pan, celery and onion in 1 Tbl. butter til tender.
  3. In large pot add chicken, sauted vegetables, broth, bouillon, and parsley.
  4. Bring to a boil, lower heat and simmer 5 minutes.
  5. Drizzle in beaten eggs, stirring briskly, til it shreds.
  6. Stir in corn, heat through.
  7. Add salt and pepper to taste.


Most Helpful

Delicious! This made a great dinner and perfect for the cold weather we are having. I kept to the recipe except I didn't use egg because I don't eat egg. The soup was very tasty and everyone enjoyed it. Thank you Wildflour - *Made for Zaar World Tour 4*

Chef floWer July 08, 2008

Although not quite authentic, this soup was a good substitute when you don't have all the traditional ingredients. I made the stock with chicken carcases and used the meat off the bones instead of breast fillets. Instead of parsley I used finely sliced scallions. This was an econonical and tasty meal which the kids really enjoyed. Thankyou:)

twoundersix April 04, 2008

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