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 a starter or light lunch, especially when you are feeling under the weather. Made with store bought chicken stock, this delicious and healthy soup can be on the table in under 30 minutes.
This recipe is one of our favourites when we need to make something at the drop of a hat because all the ingredients are commonly stocked household items.
The ingredients in this quick chicken and sweetcorn soup are:
- Chicken stock
- Chicken breast (or thigh)
- Creamed corn
- Fresh ginger
- Egg (traditionally only egg white but I add the yolk too since I always waste it if I don’t!)
- Soy sauce
- Spring onions
- Salt & pepper
What Kind of Chicken Stock to Use?
Always use liquid chicken stock rather than stock powder for this recipe, it will taste so much better. Aside from that any type of liquid chicken stock will do. We have tried both cheap and expensive stock and they both turned out delicious!
Canned Creamed Corn or Normal Corn will Work!
Creamed corn is the best for this soup since its mashed up and you get bits a pieces of corn floating throughout the soup. You can also substitute with canned corn kernels, just pound the kernels with a mortar and pestle for a few minutes.
Making Quick Chicken and Sweetcorn Soup
This soup is very easy to make since the chicken stock which can be the most tedious component to make is store bought.
- In a 2L soup pot, add the chicken stock, creamed corn, ginger, salt and pepper. Set the heat to medium high and wait until the stock comes to a boil.
Preparing the Chicken
- Add the chicken and cook for roughly 12-14 minutes.
- After 12-14 mins check if the chicken is cooked by cutting into it. If yes, then take out of the pot and let it rest on a plate until cool enough to touch. If the chicken is not cooked, then leave it in the soup until it is.
- Shred the chicken into small pieces and set aside until needed.
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 ribbons of egg.
Here’s how to do it:
- The egg must be beaten beforehand.
- Ensure the pot is at a low simmer. If the soup is at a boil then the egg with mash into tiny pieces.
- 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.
- Voila! Beautiful long ribbons!
Seasoning and Thickening the Quick Chicken and Sweetcorn Soup
- Add in the soy sauce and mix well. Give the soup a taste check. Adjust the soup to your taste. If the soup is too salty, then you can always add boiling water to balance it out. Make sure to add in very small batches to not over-dilute your soup!
- To make the soup a little thicker, combine corn starch with COLD water until it turns into a slurry. Add the thickener to the soup and stir immediately until completely incorporated.
Note: You can skip the last step if you are trying to reduce your carb intake or are just simply too LAZY!
- Prepare your garnishes. If you are using spring onions / scallions then only use the green part. Cut them up and let them soak in water for 5-10 minutes. This will take the edge off them and not allow the onion to overpower the soup.
- If you are using coriander then cut them up and garnish directly on the soup.
- Ladle the soup into bowls and then garnish.
- Serve immediately!
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
We hope you enjoyed our quick chicken and sweetcorn soup recipe! Thank you for visiting our blog!
Scruff & Steph
Quick Chicken and Sweetcorn Soup
- 2 L soup pot
- 1 L low sodium or regular chicken stock
- 1 chicken breast (or 2 thigh fillets)
- 420 gm creamed corn (1 can)
- 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 large egg 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 12-14 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.