Chicken and Sweetcorn Soup Recipe

Introduction

Chicken and sweetcorn soup is a comforting, hearty dish that’s easy to make and perfect for any season. This flavorful soup combines tender chicken, sweet corn, and delicate egg ribbons for a satisfying meal that the whole family will enjoy.

Ingredients

• 2 cans of creamed corn
• 500g chicken breast (or 3 cups shredded leftover roast chicken)
• 2 eggs, lightly whisked
• 5 litres of water
• 2 Maggi chicken stock cubes (optional)
• A dash of sesame oil
• Salt, to taste
• 1 tablespoon corn flour mixed with 4 tablespoons water
• White pepper (or black pepper if unavailable)
• Spring onion for garnishing

Instructions

1. Step 1: Bring the 5 litres of water to a boil in a large stockpot.
2. Step 2: Add the Maggi chicken stock cubes if using, and stir until dissolved.
3. Step 3: Add the chicken breast (or leftover roast chicken) to the boiling water.
4. Step 4: Cook the chicken for approximately 10 minutes until fully cooked.
5. Step 5: Remove the chicken from the pot and place it in a bowl of cold water to cool. Once cooled, shred the chicken into bite-sized pieces.
6. Step 6: Add the creamed corn to the stockpot and bring the soup back to a boil.
7. Step 7: Mix the corn flour with water to create a smooth slurry.
8. Step 8: Pour the corn flour mixture into the soup gradually, stirring constantly until the soup thickens.
9. Step 9: Slowly pour the lightly beaten eggs into the pot in a steady stream, stirring gently to form egg ribbons.
10. Step 10: Lower the heat to a simmer and cook for 5 minutes or until the egg is fully set.
11. Step 11: Add the shredded chicken back into the soup.
12. Step 12: Season with salt and white pepper (or black pepper) to taste.
13. Step 13: Turn off the heat and stir in a dash of sesame oil for added flavor.
14. Step 14: Garnish with sliced spring onion and serve hot.

Tips & Variations

• Use leftover roast chicken to save time and add extra flavor.
• For a thicker soup, add a little more corn flour slurry gradually until the desired consistency is reached.
• Fresh corn kernels can be used instead of creamed corn for a lighter texture.
• Add a small piece of ginger during cooking for a subtle warming note.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the eggs and chicken. This soup is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of canned creamed corn?

Yes, you can use frozen corn kernels, but you may want to blend part of it with a little water or stock to mimic the creaminess of creamed corn.

Is it necessary to add the corn flour slurry?

The corn flour slurry is used to thicken the soup and give it a smooth texture. If you prefer a thinner broth, you can leave it out, but the soup will be less creamy.

Chicken and Sweetcorn Soup Recipe

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4.4 from 106 reviews

A comforting and hearty Chicken and Sweetcorn Soup made with tender shredded chicken, creamy corn, and a smooth egg ribbon, perfect for a nourishing meal any time of the year. This easy-to-make soup blends flavorful chicken stock with sweetcorn and a touch of sesame oil for a deliciously homey taste.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cans of creamed corn
• 500g chicken breast (or 3 cups leftover roast chicken, shredded)
• 2 eggs, lightly whisked
• 5 litres of water
• 2 Maggi chicken stock cubes (optional)
• 1 tablespoon corn flour mixed with 4 tablespoons water
• Salt, to taste
• White pepper (or black pepper if white is unavailable), to taste
• A dash of sesame oil
• Spring onion for garnishing, thinly sliced

Instructions

1. Boil the Water: In a large stockpot, bring 5 litres of water to a rolling boil to form the base of your soup.
2. Add Stock Cubes: Add 2 Maggi chicken stock cubes to the boiling water if using, stirring to dissolve and enrich the broth.
3. Cook Chicken: Add the chicken breast (or leftover roast chicken) to the pot and cook for approximately 10 minutes until fully cooked through.
4. Shred Chicken: Remove the cooked chicken from the pot and immediately transfer it to a bowl of cold water to cool. Once cooled, shred the chicken into bite-sized pieces.
5. Add Corn: Pour in the 2 cans of creamed corn into the stockpot and bring the mixture back to a boil.
6. Thicken Soup: Mix 1 tablespoon of corn flour with 4 tablespoons of water until smooth, then slowly pour this slurry into the boiling soup, stirring constantly until the soup thickens.
7. Add Eggs: With the heat lowered, slowly drizzle the lightly beaten eggs into the soup in a steady stream, stirring gently to create thin egg ribbons. Alternatively, use a spoon to pour the egg.
8. Simmer: Reduce the heat to a simmer and cook for 5 minutes or until the eggs are fully set and cooked.
9. Return Chicken: Add the shredded chicken back into the soup and stir to combine.
10. Season: Season the soup with salt and white or black pepper to taste.
11. Finish with Sesame Oil: Turn off the heat and add a dash of sesame oil for added aroma and flavor.
12. Garnish and Serve: Ladle the soup into bowls and garnish with thinly sliced spring onions before serving hot.

Notes

• Using leftover roast chicken adds extra flavor and convenience.
• Maggi chicken stock cubes are optional; use them for richer broth.
• Be careful when adding the corn flour slurry to avoid lumps by stirring continuously.
• Pouring the eggs slowly and stirring gently creates the characteristic silky egg ribbons.
• Adjust seasoning according to personal taste, especially the salt and pepper.
• For a gluten-free version, ensure the stock cubes and corn flour are gluten-free or substitute accordingly.

Keywords: Chicken and Sweetcorn Soup, Chinese soup, creamy corn soup, egg drop soup, easy chicken soup, homemade chicken soup