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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.

Ingredients

Scale

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

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