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Chicken and Sweetcorn Soup 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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/chicken-and-sweetcorn-soup-recipe/