Easy Chicken and Corn Soup

A stainless saucepan with the chicken and corn soup in it.

This super easy three ingredient chicken and corn soup makes a great outdoor appetizer or light meal. Similar to egg-drop soup, egg whites are gently whisked into the hot broth. It adds a bit of texture and protein to the meal.

With so few ingredients it puts more pressure on choosing quality ingredients. Ideally use a rich homemade chicken stock. However, if you are doing some lightweight camping, homemade stock can easily be exchanged for powdered chicken stock. You’ll still have a warming and satisfying meal.

We have tried adding a lot of extras to this recipe like fresh ginger and garlic. You can also garnish the soup with sliced spring onions and fried shallots. But we always come back to the simple three ingredients which are always perfectly balanced. 

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A blue camp bowl filled with a serving of the chicken and corn soup.
Serve immediately after the egg white is added.
A white bowl with egg white in it being poured into the chicken and corn soup while being gently stirred with a whisk.
Slowly pour in the egg white while stirring to create the white streaks in the chicken and corn soup.
A serving of chicken and corn soup sits in a blue camping bowl with a blue spoon on a gray placemat.
Using homemade chicken broth is ideal for this recipe, but if you need to keep supplies lightweight, chicken stock powder will also work.
A stainless saucepan with the chicken and corn soup in it.
Heating the corn and chicken stock in the pot is easily done over a gas stove or campfire.

Easy Chicken and Corn Soup Recipe

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A stainless saucepan with the chicken and corn soup in it.
This super easy three-ingredient chicken and corn soup make a great outdoor appetizer or light meal.
Preparation 5 minutes
Cook 10 minutes
Ready in 15 minutes
Servings 2 Servings
CourseAppetizer
InfluenceGlobal
DifficultyBeginner
MethodSimmer
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Ingredients

  • 4 cups chicken stock
  • 1 can creamed corn
  • 1 egg white
  • salt and pepper to taste

Equipment

  • pot
  • balloon whisk

Directions

  • Add the chicken stock and can of creamed corn to a pot, mix to combine, then bring to a simmer.
  • Gently whisk the egg white in a small bowl to break up. While stirring the soup slowly add the egg to create egg streaks. 
    Tip: If you over whisk the egg white and pour it into the soup it will create a foam on top rather than the desired streaks. 
  • Taste and adjust the flavor with salt and pepper as needed. Serve immediately while hot, but do not bring back to the boil otherwise it will break up the egg white.

Nutritional Information

Calories: 354kcalCarbohydrates: 61gProtein: 18gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 1689mgPotassium: 851mgFiber: 3gSugar: 15gVitamin A: 193IUVitamin C: 12mgCalcium: 23mgIron: 2mg

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Dan has been brought up around food and fire. Now he is ready to share his basic, youthful recipes with the world.

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