Chicken and Sweetcorn Soup

Quick chicken and sweetcorn soup made with tender chicken breast, canned sweetcorn, and egg ribbons in a flavorful broth. This easy Chinese-style soup recipe is ready in under 30 minutes, perfect for a light lunch or starter. Made with simple ingredients, it’s a popular homemade soup option for busy weeknights and a great way to use leftover chicken.

This quick and comforting chicken and sweetcorn soup is packed with flavor and perfect for a light lunch or a starter. Made with tender chicken, creamy sweetcorn, and ribbons of egg in a seasoned broth, it’s a simple yet satisfying recipe inspired by classic Chinese cuisine.

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 / 5.3 oz), cut into 1cm cubes
• 200 g (7 oz) canned sweetcorn, drained
• ⅛ tsp white pepper
• 2 tbsp cornflour (cornstarch), mixed with 6 tbsp water
• 2 medium eggs, whisked
• ¼ tsp salt (or to taste)

To Serve

• 2 spring onions (scallions), finely chopped

Instructions

1. Sauté the garlic
   Heat the sesame oil in a large saucepan over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly to avoid browning.
2. Add stock and chicken
   Pour in the chicken stock and add the diced chicken. Turn up the heat and bring to a boil. Reduce to a simmer and cook for 5 minutes, until the chicken is just cooked through.
3. Prepare the sweetcorn
   Lightly mash the sweetcorn using the back of a spoon or a rolling pin so that about half of the kernels are broken up. Add it to the pot with the white pepper and stir well.
4. Simmer the soup
   Bring the soup back to a boil, then reduce to a simmer for another 5 minutes.
5. Thicken with cornflour
   Slowly pour in the cornflour slurry while stirring constantly. Continue to stir until the soup thickens slightly.
6. Add the eggs
   While stirring the soup in a circular motion, slowly drizzle in the whisked eggs. They will cook instantly and create soft egg ribbons throughout the soup.
7. Season and serve
   Taste and adjust with salt if needed, depending on how salty your stock is. Ladle into bowls and top with chopped spring onions.

---

Tips

• Use freshly grated garlic for the best flavor.
• Don’t overcook the chicken—it only needs about 5 minutes of simmering.
• For thicker soup, add an extra teaspoon of cornflour to the slurry.
• Stir the soup in one direction while adding the eggs to get long, ribbon-like strands.

Variations and Substitutions

• Chicken: Use leftover shredded chicken or rotisserie chicken instead of raw.
• Sweetcorn: Frozen or fresh sweetcorn can be used if preferred.
• Broth: Replace chicken stock with vegetable stock for a lighter version.
• Gluten-Free: Ensure the cornflour and stock cubes are certified gluten-free.

FAQs

Can I make this ahead of time?
Yes. You can prepare the soup and refrigerate for up to 3 days. Reheat gently over medium heat.

Can I freeze chicken and sweetcorn soup?
It’s best enjoyed fresh, but it can be frozen. Note that the texture of the eggs and sweetcorn may change slightly when thawed.

What can I use instead of cornflour?
You can use potato starch or arrowroot powder as a thickener. Adjust the quantity as needed.

Serving Suggestions

• Serve as a starter before a main dish like stir-fry or fried rice.
• Pair with crispy spring rolls or prawn crackers for a full meal.
• Add a dash of soy sauce or a few drops of sesame oil just before serving for extra flavor.

Why You’ll Love This Recipe

• Ready in under 30 minutes using simple ingredients.
• Light, comforting, and great for cold weather or quick meals.
• A delicious way to use up a small amount of chicken.
• Customizable to suit different tastes and dietary needs.