Asian-style Chicken Corn Soup

Ready in
29 min
This recipe is also a clever way to fill "half your plate" with vegetables without being literal about it. Each serving gives you at least three servings of vegetables.

Serving Size


Estimated Cost*


Per Serving

Prep Time

10 min

Cooking Time

19 min

Price/Availability Effective Date: February 10, 2014


3 Corn
1 tbsp Canola Oil
6 Chicken thighs boneless, skinless, cut into 1” pieces
2 tbsp Garlic, minced
1 cup Carrot sliced (approximately 3 medium cut diagonally)
1 cup Cremini mushrooms sliced, around 3 mushroom pieces
3 Green Onions chopped (save some green ends for garnish)
6 cups Chicken Broth no salt added
2 tbsp Reduced sodium soy sauce
2 tbsp Cornstarch
2 Egg beaten
Salt & Pepper to taste
Sriracha sauce optional


  1. In a large pot of boiling water, cook corn cobs for 5 minutes.
  2. While corn is boiling, prep your ingredients.
  3. After corn is boiled, remove and cut kernels off lengthwise, and set aside.
  4. In large pot or Dutch oven, heat canola oil over medium heat.
  5. Cook chicken until browned, approx. 5 to 7 minutes.
  6. Add garlic, carrots, mushrooms and green onions, and cook for 5 minutes.
  7. Add chicken broth, cover pot and bring to boil.
  8. Dissolve cornstarch into soy sauce.  Add to boiling pot, stirring well.
  9. Add egg mixture while stirring. Eggs cook up into threads.
  10. Add corn and cook for 2 minutes.
  11. Adjust salt, pepper to taste.
  12. Serve in bowls. Garnish with green onion tops. Add a dash of sriracha hot sauce if desired.

+Not available at Walmart.
++Available in select stores only.

* Estimated cost per person based on prices for ingredients listed in the recipe as of the Price/Availability Effective Date. Like products may be substituted. Prices and selection may vary by store. Certain items not available in all stores, or at Walmart. Ingredient availability confirmed as of the Price/Availability Effective Date. Seasonal items available at peak only. Check with your local store or for availability.

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