Lexi Martone

Cauldron Cookbook: Chicken Corn Soup

July 5, 2017 0 Comments

One of my favorite types of food is Chinese and I’ve always loved chicken corn soup. Well just corn in general really but today is about the corn soup. When I was younger I used to ask my mom why there were rubber gloves in my soup, apparently I didn’t know what eggs were.


Far and few restaurants around here have my beloved rubber glove soup sooo I made it myself. ย It is so easy and so good you’ll never know it didn’t come from a plastic carton from Po Lee down the block.


I doubled the recipe when I made it, separated it into little containers and froze them. Want some corn soup? Boom. Pop in the microwave, just as fast as chinese takeout.


Chicken Corn Soup

Chicken Corn Soup


  • 6 cups chicken stock
  • 2 boneless chicken breasts
  • 1 can whole kernel corn
  • 2 cans creamed corn
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 2 eggs (beaten)
  • scallions or green onion


  1. Bring stock to a boil in a large saucepan. Add chicken breast, lower heat and cover for about 15 min or until chicken is cooked through.
  2. Remove chicken and let cool for a minutes. Shred or cut into small cubes. I cut mine because I prefer smaller pieces of chicken.
  3. Add corn and creamed corn to stock and bring to a boil over medium heat.
  4. Dissolve cornstarch in soy sauce and add to soup to thicken slightly.
  5. Add chicken to soup.
  6. Pour beaten eggs into soup in a slow steady stream, stirring constantly with a fork.
  7. Simmer for a few minutes to cook eggs. Serve with some thinly sliced scallions.