Quick Chicken and Sweetcorn Soup

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 soup can be on the table in under 30 minutes.

Course Appetizer, Soup

Cuisine Asian

Keyword Chicken and Sweetcorn Soup

Prep Time 10

Cook Time 20

Servings People (entree servings)

Calories 213kcal

Author Scruff

Equipment

2 L soup pot

Ingredients

1 L low sodium or regular chicken stock
420 gm creamed corn (1 can)
1/4 tsp salt or to taste (omit if using regular stock)
pepper, to taste
2 ginger slices
1 chicken breast (or 2 thigh fillets)
1 large egg beaten
1/2 tsp soy sauce (optional)

Thickener (optional)

2 tbsp cornstarch
2 tbsp water

Garnish

spring onions (optional)
coriander / cilantro (optional)

Metric - US Customary

Instructions

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 set aside to cool. If not, put it back into the pot until done.
Turn the heat down to low. Shred the chicken once it is cool enough to handle.
Bring the soup to a low simmer. 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.
Optional step: make the thickener by combining the cornstarch and water in a small bowl and stirring until the cornstarch is completely dissolved. Add the thickener to the soup then stir through.
Just before serving, fish out the ginger and add the shredded chicken back into the soup.
Garnish with the spring onion and/or coriander.

Nutrition