This quick chicken and sweetcorn soup is so easy to make and tastes just like the ones you order from a restaurant. It is perfect as an entree, light lunch or dinner, especially when you are feeling under the weather. Made with store bought chicken stock, this delicious soup can be on the table in under 30 minutes.
Recently, Steph and I went on ABC Radio Canberra’s Sunday Brunch show to talk about our Vietnamese pig’s ear biscuits (Banh Tai Heo), my family’s refugee history and how food features in our family life. It was the first time we had ever been on radio and we were both very nervous. I was especially nervous since I am prone to saying something stupid or inappropriate. For these reasons, we didn’t tell anyone about it beforehand in case it was a total disaster!
Due to the pandemic, we had to phone in instead of recording it at the studio. What was funny was when the producer called us right before the interview and she told us we had to call in on separate phones from different rooms. For some reason, I had this notion we would sit together so we can give each other visual cues. So as soon as she said it, the dread set in. This coupled with nerves nearly rendered me completely useless. I know it doesn’t seem like much but I am a snowflake and do not deal well with surprises. Luckily for us, the whole talk went really well and our radio debut was memorable for all the right reasons. You can listen to us here.
Speaking of family recipes, some of you may remember Steph’s earlier recipe for chicken and sweetcorn soup, which is a version made entirely from scratch. It’s what she makes for us when we are sick. However, what do you do when you’re the one who is sick, or you just feel like chicken and sweetcorn soup but don’t have the time? This quick version is the answer!
What Kind of Chicken Stock to Use?
People like to ask what brand of chicken stock I like to use? For this recipe, my honest answer is that it doesn’t make much of a difference if your are using expensive stock ($4 – $10 a litre) or cheap stock ($2 or less). I have tried both and they have all turned out delicious. So, it is really up to your personal preferences. My only real recommendation is to always use liquid stock rather than stock powder for this recipe.
As a side note, if you are looking for cheap stock then try discount shops. I went into The Reject Shop the other day (this is a discount store in Australia) and found Continental 1 L chicken stock for only $2. If you are looking to save some cash, give these stores a try and you might score yourself a bargain!
Making the Egg Ribbons
Ahhh what?! A whole section dedicated to egg ribbons??? I know… who cares right? Sorry, I do. I will admit it does not make any difference to the flavour but the look of mashed up egg isn’t pretty. What is pleasing are nice long floating ribbons of egg.
Here’s how to do it:
- Remove the chicken. Leave nothing but soup and corn in the pot.
- Ensure the pot is at a low simmer.
- Get a spoon and very slowly swirl your soup in a circular motion. It should take about 2 seconds for one full rotation.
- Add the egg in small batches as you are swirling the soup. Make sure the egg is fully cooked before adding more.
My Other Tips for Quick Chicken and Sweetcorn Soup
- Use store bought liquid stock instead of the powdered stuff. I personally believe that it has much better flavour.
- Put the spring onions in water and let it soak for 10 minutes to take the edge off, as it can be overpowering and unpleasant.
- If you only have normal corn kernels instead of creamed corn then you can mash them with a mortar and pestle.
- I prefer to shred the chicken finely since it will float in the soup. Thicker pieces of chicken are more likely to sink but this is just a preference.
- You can add vegetables or leftovers to the soup to make it more hearty.
- If you like your soup thin or are trying to avoid extra carbs, then do not add the thickener (which is made with cornstarch and water).
Other Similar Recipes Quick Chicken and Sweetcorn Soup
- Clear Hot and Sour Soup
- Steph’s Chicken and Sweetcorn Soup (from scratch)
- Egg Drop Chicken and Asparagus Soup – Sup Mang Ga
- Simple Zucchini and Meatball Soup
- Simple Vietnamese Watercress and Pork Soup
- Pork and Cabbage Soup
Quick Chicken and Sweetcorn Soup
- 1 L low sodium or regular chicken stock
- 1 chicken breast (or 2 thigh fillets)
- 1 can creamed corn (420 gm)
- 2 ginger slices
- 1/2 tsp soy sauce (optional)
- 1/4 tsp salt or to taste (omit if using regular stock)
- pepper, to taste
- 1 – 2 large eggs beaten
- 2 tbsp cornstarch
- 2 tbsp water
- spring onions (optional)
- coriander / cilantro (optional)
In a pot on medium high, add the chicken stock, creamed corn, salt, pepper and ginger. Bring the pot to the boil.
Once the pot is boiling, add the chicken and turn the heat down to medium. Cook for 10-14 minutes.
Take the chicken out and check if it is cooked. If yes, then allow it to cool in a covered bowl. If not, put it back into the pot until done.
Turn the heat down to low and shred the chicken once it is cool enough to handle. Keep the shredded chicken in a covered container until needed.
Slowly swirl the soup in a circular motion with a spoon and add the beaten egg in small batches.
Add in the soy sauce (if using) and taste check. Adjust the soup to your taste.
Add the thickener (if using) to the soup and stir until completely incorporated.
Just before serving, fish out the ginger and add the shredded chicken back into the soup.
Garnish with the spring onion and/or coriander.