Chicken & Sweetcorn Soup Recipe

It’s hard to beat a steaming bowl of Chicken & Sweetcorn Soup when you’re craving something comforting yet deceptively light. This isn’t just any old soup: it’s inspired by the classic takeaway favorite, brimming with tender chicken, golden kernels of sweetcorn, and silky ribbons of egg. The best part? You whip it up at home, knowing exactly what’s going in, from fresh, lean chicken to aromatic garlic. Whether you’re trying to brighten a chilly day or need a quick, nourishing meal, this Chicken & Sweetcorn Soup delivers cozy satisfaction in every delicious spoonful.

Ingredients You’ll Need

The magic of this Chicken & Sweetcorn Soup lies in its handful of humble, honest ingredients—each one brings something special to the bowl, from depth to texture to that beautiful pop of color. Don’t skimp on the basics, because together, they create comfort food gold!

• Chicken Breasts: Lean and quick-cooking, these provide the perfect base for shredding into the soup and soaking up all the flavor.
• Garlic Paste: Just a teaspoon infuses the soup with subtle warmth and aromatic depth.
• Salt: Essential for drawing out the chicken’s savory notes—be sure to season just enough to enhance, not overpower.
• Chicken Stock Cube: Adds a rich, savory backbone you just can’t get with water alone—instant umami boost!
• Cornflour: The key thickener that gives the soup its signature silky texture; mix it smooth to avoid any lumps.
• Egg: Whisked and stirred through for those gorgeous, ribbon-like egg strands that melt in every mouthful.
• Water: Simple, yes, but it brings everything together—go for freshly boiled for best results.
• Frozen Sweetcorn: Sweet, juicy, and satisfying, adding both bite and bursts of color.
• Spring Onion (optional to serve): A sprinkle of green lifts the whole dish with freshness and crunch.
• Prawn Crackers (optional to serve): That classic Chinese-restaurant crunch is just irresistible for dunking or munching on the side.

How to Make Chicken & Sweetcorn Soup

Step 1: Prep and Sear the Chicken

Start by slicing your chicken breasts into smaller strips—about three per breast works nicely. This not only helps the chicken cook faster but makes shredding easier later on. Heat a non-stick pan over medium heat, then toss in your chicken strips along with the garlic paste and salt. Sear the chicken, turning frequently until each piece turns white and starts to take on just the faintest touch of golden color. This step builds the savory base for your Chicken & Sweetcorn Soup.

Step 2: Simmer to Tender Perfection

Pour in the water (about three and a half mugs—use a large mug as your measure!) and add the chicken stock cube. Now, let it all gently simmer for around ten minutes. This gives the chicken time to cook through and lets those delicious stock flavors infuse the meat. The kitchen aroma at this point is your first promise of good things to come.

Step 3: Shred the Chicken

Once your chicken is tender, turn off the heat for safety, and use two forks to pull the strips apart right in the pan. If the chicken resists shredding, let it cook for another minute or two, then try again. Shredding in the pot makes the process easier and keeps all those flavorful juices right where you want them.

Step 4: Add Sweetcorn and Simmer Again

Stir in your mugful of frozen sweetcorn, bringing wonderful color, sweetness, and crunch. Let everything simmer together for about five more minutes, so the corn is cooked and the flavors can marry. Just a few minutes longer, and the soup base becomes both heartier and brighter.

Step 5: Thicken and Create Egg Ribbons

Combine your cornflour with three tablespoons of cold water in a small bowl, mixing to a smooth, pourable paste—no lumps allowed. Gently pour this into the soup, stirring constantly. Next comes the magic: Beat your egg in a separate bowl, then swirl the soup with your spoon and slowly drizzle in the egg while stirring quickly in a circular motion. You’ll see those prized, silky egg ribbons form right before your eyes.

Step 6: Final Simmer and Serve

Give the Chicken & Sweetcorn Soup a final two-minute simmer to bring everything together. Check the consistency—if it’s a bit thick, add a splash more water; if too thin, a touch more cornflour paste can fix it. Now, your soup is ready to serve piping hot, just like your favorite takeaway, only fresher.

How to Serve Chicken & Sweetcorn Soup

Garnishes

A final flourish transforms your Chicken & Sweetcorn Soup from comforting to restaurant-worthy. Scattering finely sliced spring onions over each bowl not only looks pretty but also adds a crisp, peppery bite that cuts through the richness beautifully. If you like a hint of heat, a few drops of chili oil or a sprinkle of white pepper go a long way without overpowering the delicate flavors.

Side Dishes

Pair your soup with crunchy prawn crackers for the full authentic experience—perfect for dipping or eating alongside each spoonful. If you want something a bit more filling, try it with homemade dumplings, steamed rice, or a light Asian-style salad. Every slurp and bite brings pure comfort food joy.

Creative Ways to Present

To impress, serve Chicken & Sweetcorn Soup in elegant porcelain bowls or quirky mugs for a cozy “broth and hugs” vibe. You could even prep individual soup shooters as a canapé at dinner parties, or layer on extra toppings like sesame seeds or crispy fried shallots to make each bowl unique and fun.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken & Sweetcorn Soup keeps beautifully in the fridge for up to three days. Once cool, transfer it to an airtight container. The flavors actually deepen and become even more savory as they meld overnight—making tomorrow’s lunch a true treat.

Freezing

If you want to freeze your soup, just let it cool completely before portioning into freezer-friendly containers. It will stay good for up to three months. For best results, freeze before adding the egg, then swirl fresh egg in when reheating for that signature texture.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring often so the texture stays silky. If it thickens up too much in the fridge or freezer, add a splash of water or stock to loosen. If you froze without the egg, whisk in a fresh beaten egg as it simmers, and enjoy those beautiful strands all over again.

FAQs

Can I use cooked chicken or rotisserie chicken?

Absolutely! Using cooked or rotisserie chicken is a fabulous shortcut—simply shred it and add it to the hot soup base after simmering the stock and corn. It saves time and still gives the soup that wonderful home-cooked feel.

How can I make this Chicken & Sweetcorn Soup gluten-free?

Just be sure to choose a gluten-free stock cube, and check your cornflour (most are naturally gluten-free but always double-check). The rest of the ingredients are safe, so the adjustment is simple and doesn’t sacrifice taste or texture.

Can I use fresh sweetcorn instead of frozen?

Fresh sweetcorn is a beautiful seasonal twist. Simply cut the kernels from the cob and add them in place of the frozen kind—they’ll take just a couple extra minutes to become tender, and the flavor really pops.

Is there a vegetarian version of Chicken & Sweetcorn Soup?

You can create a vegetarian version by swapping the chicken for silken tofu cubes and using a good-quality vegetable stock cube instead. Add a dash of soy sauce for extra depth and follow the same cooking steps.

How do I make the soup extra thick or extra silky?

Adjust the amount of cornflour to suit your texture preference—more for a thicker soup, less for a lighter feel. Stirring in the beaten egg slowly as you swirl the soup creates that iconic silky finish, so don’t rush this step!

Final Thoughts

There’s something sincerely special about homemade Chicken & Sweetcorn Soup—it hits all the right notes of comfort, flavor, and nostalgia. Don’t hesitate to try this easy recipe and make it your own; you’ll be surprised just how quickly it becomes a staple in your kitchen routine!

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