Hey y'all! If you're craving a bowl of pure comfort that's creamy, hearty, and packed with flavor, this Chicken and Sweetcorn Soup is your answer. It's a timeless favorite for family dinners, chilly nights, or whenever you want something simple yet delicious. The tender Chicken, sweet corn, and savory broth come together for a soup that tastes gourmet but couldn’t be easier to make. Let's get cooking!
Why You'll Love This
- Super Quick: Ready from scratch in just 30 minutes, perfect for weeknights.
- Budget-Friendly: Uses simple, pantry-friendly ingredients you likely have on hand.
- Comforting & Wholesome: Creamy, soothing texture makes it a true crowd-pleaser.
- Keeps Well: Even tastier the next day—great for meal prep and leftovers!
- Flexible: Easily adaptable to suit different diets and taste preferences.
Ingredients
- 2 cooked Chicken breasts, shredded (about 2 cups)
- 1 can (415g) sweetcorn, drained (or 1 ½ cups frozen/cooked corn kernels)
- 4 cups (1 liter) chicken stock
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 2 large eggs
- 2 tablespoons cornstarch (mixed with 3 tablespoon water for slurry)
- Salt and black pepper to taste
- 2 spring onions, sliced (to garnish)
Directions
Step 1: Sauté the Aromatics
- Heat sesame oil in a large saucepan over medium heat.
- Add the chopped onion and cook for 2-3 minutes until softened.
- Add garlic and ginger, then sauté for 1 more minute until fragrant.
Step 2: Build the Broth
- Pour in the chicken stock and bring to a gentle boil.
- Add the sweetcorn and soy sauce, then simmer for 5 minutes.
Step 3: Thicken the Soup
- Lower the heat to medium-low.
- Stir in the cornstarch slurry and simmer for 2-3 minutes until the soup slightly thickens.
Step 4: Add Chicken and Eggs
- Mix in the shredded chicken and let it heat through for 2-3 minutes.
- Lightly beat the eggs and slowly drizzle into the soup while stirring gently to create silky egg ribbons.
Step 5: Season and Serve
- Taste and season with salt and black pepper as desired.
- Ladle into bowls and garnish with sliced spring onions.
Notes
- For extra flavor, add a splash of rice vinegar or a pinch of chili flakes at the end.
- Chop or shred cooked rotisserie chicken to save time.
- Frozen or canned sweetcorn both work—just be sure to drain it well if using canned.
Variations
- Vegetarian: Replace chicken with tofu and use vegetable stock.
- Spicy: Stir in a teaspoon of chili oil or sriracha.
- Seafood Twist: Add cooked prawns or crabmeat just before serving.
Required Equipment
- Large saucepan or soup pot
- Chopping board & knife
- Wooden spoon or spatula
- Ladle
- Measuring cups & spoons
Storage Instructions
Let the Chicken and Sweetcorn Soup cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally. This soup does not freeze well due to the eggs, which may become rubbery.
Serving Recommendations
- Serve with crusty bread or steamed buns for a fuller meal.
- A squeeze of fresh lemon or lime brightens up the flavors.
- Pair with a simple green salad for a well-rounded dinner.
Pro Tips
- For the classic silky texture, slowly pour lightly whisked eggs while stirring the soup in a circular motion.
- Always taste and adjust seasoning just before serving since stocks vary in saltiness.
- Use freshly grated ginger for a more vibrant, peppery kick.
FAQ
- Can I use uncooked chicken?
- Yes, dice small raw chicken pieces and add them with the stock, simmering until fully cooked (about 10-12 minutes).
- Can I make this soup gluten-free?
- Yes! Use gluten-free soy sauce and confirm that your cornstarch is certified gluten-free.
- What if I don't have fresh ginger?
- Use ¼ teaspoon ground ginger instead, but fresh is recommended for best flavor.
Prep & Cook Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 250 g cooked chicken breast, shredded
- 1 can (300 g) sweetcorn kernels, drained
- 1.2 liters chicken stock
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced
- 2 teaspoons soy sauce
- 1 tablespoon cornflour
- 1 tablespoon cold water
- Salt and pepper to taste
Instructions
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1In a large saucepan, bring the chicken stock to a gentle boil over medium heat.
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2Add the shredded chicken and sweetcorn kernels to the stock. Simmer for 10 minutes.
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3Mix the cornflour with cold water to make a slurry, then stir it into the soup to thicken. Cook for another 2-3 minutes.
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4Drizzle the beaten eggs slowly into the soup while stirring to create egg ribbons.
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5Stir in the soy sauce and season with salt and pepper to taste. Garnish with sliced spring onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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