Name: Chicken and corn soup with spinach
Total time: 22 min
Yield: 2 dinner bowls
Ingredients: 2 cups chicken stock; 1 can (14.75–15 oz) creamed corn; 1 tsp soy sauce; 1 tbsp dry sherry; 1 tsp minced ginger; 1 garlic clove, minced; 1 tsp cornstarch; 1 tbsp cold water; 1 cup shredded cooked chicken; 1 cup finely sliced baby spinach; 1 large egg, beaten; 1/8 tsp white pepper; 3 tbsp sliced scallions

Chicken and corn soup with spinach

Chicken and corn soup with spinach uses cooked shredded chicken, creamed corn and egg ribbons to make two dinner bowls.

Published October 11, 2026 · Updated October 17, 2026

2 dinner bowls · Estimated 22 minutes

A bowl of chicken and corn soup with spinach, cooked egg ribbons and scallions.

Ingredients & method

Before you start: Have cooked, shredded chicken ready. Mince the ginger and garlic, finely slice the spinach and beat the egg before starting.

Equipment: Medium saucepan; thermometer

Need another measuring unit? Convert cups, tablespoons and teaspoons. Keep the ingredient’s preparation and the recipe’s stated amounts.

Check off ingredients and steps as you cook. Reset clears the check marks; quantities and instructions stay the same.

Method

For these small pieces, use a food thermometer whose thin tip can be fully inserted to its manufacturer’s required depth. If its sensing area will not fit inside the meat, use a suitable thin-tip probe; a surface or broth reading cannot stand in for the meat’s center. Clean the probe between checks as directed by its manufacturer.

Combine stock, creamed corn, soy sauce, sherry, ginger and garlic in the saucepan.
Mix cornstarch with the cold water separately.
Stir the cornstarch mixture into the saucepan.
Bring to a simmer, then reduce the heat to maintain a gentle simmer and cook for 5 minutes, stirring.
Add chicken and spinach; simmer until chicken is reheated to 165°F. To check the chicken, support a thick shred on a clean spoon and insert a suitable thin-tip thermometer lengthways into its center, keeping the sensing area inside the meat and clear of the spoon. Allow the thermometer’s stated response time. Check thick shreds from different parts of the saucepan; continue simmering if a reading is below the target.
Keep the soup gently simmering. Slowly pour in beaten egg while stirring in one direction.
Continue cooking until the egg ribbons are fully set and the soup is at least 160°F. Stir the soup thoroughly before taking its temperature. Keep the thermometer’s sensing area immersed in the food and clear of the saucepan, then wait for the reading to settle according to its instructions.
Add white pepper and scallions.
Divide into two bowls.

Recipe note: Refrigerate perishable leftovers promptly in shallow containers; use within 3–4 days and reheat to 165°F. Count storage from the original cooking date when using leftovers.

Organize the thickener and egg before heating

This chicken soup has no noodles: creamed corn supplies body, with a separate cornstarch mixture and beaten egg added at different stages. Start with shredded cooked chicken. Cooking raw chicken is outside this method's starting point and should not be treated as part of its short simmer.

Mix the cornstarch with its cold water in a separate container before stirring it into the saucepan. Beat the egg and slice the spinach, keeping them ready separately. This lets you give the chicken reheating stage your attention before moving to the egg ribbons.

Keep the two temperature checks in order

The method checks the chicken shreds first, using the detailed thin-tip thermometer instructions and readings from different parts of the saucepan. Follow that check before pouring in the egg. A hot-looking broth does not replace checking the meat within it.

Pour the beaten egg slowly while stirring in one direction at a gentle simmer. Continue until the ribbons are set and complete the soup's stated temperature check, then add the white pepper and scallions. Ladle through the pot's solids as well as its liquid when filling the two dinner bowls. The sherry is part of the listed ingredients, so this recipe should not be described as alcohol-free.