Chicken and Sweetcorn Soup Recipe

Introduction

This comforting Chicken and Sweetcorn Soup is a quick and satisfying meal, perfect for chilly days or when you need a simple, nourishing dish. The delicate flavors blend beautifully with tender chicken and sweetcorn, creating a smooth and flavorful soup.

Ingredients

• 1 tbsp sesame oil
• 2 cloves garlic (peeled and minced)
• 1 litre (4 cups + 3 tbsp) good quality chicken stock
• 1 small chicken breast (approx. 150g/5.3oz, chopped into small chunks approx. 1cm cubed)
• 200 g (7 oz) tin sweetcorn (drained)
• 1/8 tsp white pepper
• 2 tbsp cornflour (mixed with 6 tbsp water, cornstarch for US)
• 2 medium eggs (whisked)
• ¼ tsp salt
• 2 spring onions (scallions, chopped)

Instructions

1. Step 1: Heat the sesame oil in a large saucepan over low-medium heat.
2. Step 2: Add the minced garlic and cook gently, stirring, for 1 minute.
3. Step 3: Pour in the chicken stock and add the diced chicken. Turn up the heat and bring to the boil.
4. Step 4: Reduce heat and simmer for 5 minutes.
5. Step 5: Lightly mash the sweetcorn using the end of a rolling pin so about half the kernels are crushed and half remain whole.
6. Step 6: Add the sweetcorn and white pepper to the pan and stir to combine.
7. Step 7: Bring back to the boil, then simmer for another 5 minutes.
8. Step 8: Slowly stir in the cornflour slurry to slightly thicken the soup.
9. Step 9: While stirring gently, pour the whisked eggs in a thin stream. The egg will feather out and cook in the hot liquid.
10. Step 10: Taste the soup and add salt if needed, depending on your stock’s saltiness.
11. Step 11: Divide the soup into bowls and garnish with chopped spring onions before serving.

Tips & Variations

• Use fresh sweetcorn if available, blanching it briefly before adding for a fresher flavor.
• Substitute chicken with shredded cooked turkey or tofu for a variation.
• For extra warmth, add a small piece of fresh ginger when cooking the garlic.
• Adjust thickness by adding more or less cornflour slurry according to preference.
• Serve with a side of crusty bread or steamed rice to make it a more filling meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling the soup again to keep the egg ribbons tender and intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweetcorn instead of canned?

Yes, frozen sweetcorn works well; just thaw it before adding and adjust cooking time to ensure it’s heated through.

How do I prevent the egg from clumping when adding it to the soup?

Pour the whisked egg slowly in a thin stream while stirring gently to allow it to cook evenly and form delicate ribbons rather than clumps.

Chicken and Sweetcorn Soup Recipe

Print Recipe

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4.7 from 83 reviews

A warm and comforting Chicken and Sweetcorn Soup made with tender chicken breast, sweetcorn, and a flavorful chicken stock, gently thickened with cornflour and enriched with wispy ribbons of egg. This easy-to-make soup is perfect for a quick lunch or light dinner.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp sesame oil
• 2 cloves garlic (peeled and minced)
• 1 litre (4 cups + 3 tbsp) good quality chicken stock
• 1 small chicken breast (approx. 150g/5.3oz, chopped into small chunks approx. 1cm cubed)
• 200 g (7 oz) tin sweetcorn (drained)
• 1/8 tsp white pepper

Thickening and Finishing

• 2 tbsp cornflour (mixed with 6 tbsp water, cornstarch for US)
• 2 medium eggs (whisked)
• ¼ tsp salt
• 2 spring onions (scallions, chopped)

Instructions

1. Heat the oil: Heat the sesame oil in a large saucepan over low-medium heat to prepare for gently cooking the garlic.
2. Sauté the garlic: Add the minced garlic to the pan and cook gently for 1 minute, stirring continuously to avoid burning and release aromatic flavors.
3. Add stock and chicken: Pour in the chicken stock and add the diced chicken breast pieces. Increase the heat to bring the mixture to a boil.
4. Simmer chicken: Reduce the heat to a simmer and cook for 5 minutes to ensure the chicken is cooked through and flavors meld.
5. Mash sweetcorn: Lightly mash about half the sweetcorn kernels using the end of a rolling pin, leaving the rest whole to add texture.
6. Add sweetcorn and seasoning: Stir in the sweetcorn and white pepper into the soup, mixing well to combine the flavors.
7. Simmer again: Bring the soup back to a boil and simmer for another 5 minutes to blend the sweetcorn flavor.
8. Thicken the soup: Gradually stir in the cornflour slurry (cornflour mixed with water) to slightly thicken the soup, stirring continuously to prevent lumps.
9. Add eggs: Slowly pour the whisked eggs into the simmering soup in a thin stream while stirring gently, allowing the egg to cook into delicate feather-like ribbons.
10. Season to taste: Taste the soup and add salt as needed, depending on the saltiness of your chicken stock.
11. Serve and garnish: Ladle the soup into bowls and garnish with freshly chopped spring onions before serving warm.

Notes

• Using good quality chicken stock enhances the depth of flavor.
• Adjust salt according to stock saltiness to avoid over-salting.
• You can substitute sesame oil with a neutral oil if preferred.
• To make it gluten-free, ensure using gluten-free cornflour and stock.
• The soup can be made ahead and gently reheated, but add spring onions just before serving for freshness.

Keywords: Chicken Sweetcorn Soup, Easy Chicken Soup, Chinese Soup, Comfort Food, Weeknight Dinner