This rotisserie chicken corn soup is warm, comforting, and packed with flavor. It combines meaty chunks of chicken, sweet corn, and just a few other simple ingredients to create a soup that's to die for. It’s the perfect quick and easy chicken soup recipe for chilly nights, but it also doubles as a pretty awesome meal prep recipe too. Best of all, the whole thing comes together in just 20 minutes.
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Why I Love This Recipe
Growing up, my mom always made sweet corn chicken soup whenever someone in the house wasn’t feeling well. It was her go-to comfort meal, and I still turn to it when I want something warm, nourishing, and satisfying.
Using rotisserie chicken makes this version incredibly easy without sacrificing flavor. The sweet corn, soy sauce, and egg ribbons create the perfect balance of savory and slightly sweet flavors. Every slurp of this stuff just keeps you coming back for another one.
Ingredients
Here's everything you'll need to make this rotisserie chicken corn soup:
For the Soup:
- 1 cup rotisserie chicken, shredded
- 2 cups chicken broth
- 1½ cups sweet corn, divided (¾ cup whole, ¾ cup blended)
- ¼ cup water
- ¾ teaspoon salt
- ¼ teaspoon MSG (optional, but enhances flavor)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon cornflour (cornstarch)
- 3 tablespoon water (for slurry)
- 1 egg, whisked
- 1 tablespoon soy sauce
For Serving:
- Chopped green onions
- Sweet chili sauce (for a touch of heat and sweetness)
How to Make Rotisserie Chicken Corn Soup
Just a handful of steps are all you have to follow to make this chicken soup recipe.
Step 1: Cook the Base
In a large pot over medium-high heat, combine shredded rotisserie chicken, chicken broth, ¾ cup corn, salt, MSG, black pepper, and garlic powder.
Step 2: Blend the Corn
In a blender or food processor, puree the remaining ¾ cup corn with ¼ cup water until smooth. Pour it into the soup base and stir.
Step 3: Thicken the Soup
In a small bowl, mix cornflour with 3 tablespoon water to create a smooth slurry. Gradually pour it into the pot while stirring continuously until the soup thickens and starts to bubble.
Step 4: Add the Egg Ribbons
Slowly drizzle the whisked egg into the soup while stirring gently in one direction to create soft egg ribbons. Let it cook for a few seconds before stirring.
Step 5: Finish and Serve
Stir in soy sauce, turn off the heat, and serve hot, garnished with green onions and a drizzle of sweet chili sauce for extra flavor.
My Expert Tips
- For a Creamier Soup: Blend more corn with a splash of heavy cream for a richer texture.
- Adjust the Seasoning: Add more soy sauce or a pinch of sugar for a sweeter balance.
- Make It Spicy: Stir in sriracha or chili flakes for heat.
- Thicker Soup: Add an extra ½ tablespoon of cornflour slurry if you prefer a thicker consistency.
FAQ's About This Rotisserie Chicken Corn Soup
Can I use fresh or frozen corn instead of canned?
Yes! Fresh, frozen, or canned corn all work well in this homemade chicken corn soup.
What’s the best way to store leftovers?
Store them in an airtight container in the fridge for up to 4 days. Reheat the leftover soup on the stovetop over low heat.
Can I make this soup gluten-free?
Yes! Just swap the soy sauce for tamari or a gluten-free soy sauce alternative.
Can I make this soup without eggs?
Absolutely! The egg ribbons add texture, but you can leave them out for a simpler corn and chicken soup.
My Final Thoughts
This easy rotisserie chicken corn soup is perfect for a quick weeknight meal or when you need something warm and comforting.
It’s savory, slightly sweet, and full of rich flavor—just like your favorite takeout soup but made at home in under 30 minutes!
Anyway, I hope you enjoy this soup as much as I do. As always, if you make it, let me know how it goes for you in the comments.
More Rotisserie Chicken Recipes to Try Next
- Rotisserie chicken taco soup
- Rotisserie chicken burritos
- Rotisserie chicken alfredo
- Rotisserie chicken burrito bowl
- Rotisserie chicken ramen
- Rotisserie chicken curry
Quick and Easy Rotisserie Chicken Corn Soup Recipe
This rotisserie chicken corn soup is warm, comforting, and packed with flavor. Made with shredded rotisserie chicken, sweet corn, and a silky egg ribbon texture, it’s the perfect quick and easy chicken soup for chilly nights. Best of all, this creamy chicken and corn soup comes together in just 20 minutes using simple pantry staples!
Ingredients
- 1 cup rotisserie chicken, shredded
- 2 cups chicken broth
- 1 ½ cups sweetcorn, divided into ¾ + ¾
- ¼ cup water
- ¾ teaspoon salt
- ¼ teaspoon MSG
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon Cornflour
- 3 tablespoon water
- 1 egg
- 1 tablespoon soy sauce
Instructions
1. In a large pot over medium-high heat, combine the chicken, broth, ¾ cup corn, salt, msg, and pepper. Add the remaining corn and ¼ cup water to a blender or food processor and blend until smooth. Add to the pot.
2. In a small bowl, mix the cornflour with 3 tablespoon water to create a smooth slurry.
3. Gradually pour in the cornflour slurry while stirring continuously until the soup thickens and begins to bubble.
4. Crack the egg in a bowl and whisk. Slowly drizzle in the whisked eggs in a thin stream; after a few seconds, gently stir to form delicate egg ribbons.
5. Once the eggs are cooked, stir in the soy sauce. Turn off the heat, and serve with sweet chilli sauce, and green onions.
Nutrition Information:
Yield:
4 CupsServing Size:
1 CupAmount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 118mgSodium: 1358mgCarbohydrates: 13gFiber: 1gSugar: 3gProtein: 19g
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