Chicken and Sweetcorn Soup
Warm up with a bowl of comforting Chicken and Sweetcorn Soup, a quick and easy recipe that’s packed with flavor and brimming with wholesome ingredients. This silky soup features tender shredded chicken, sweet bursts of corn, and fragrant notes of fresh ginger and garlic, all simmered in a savory chicken stock. A touch of soy sauce enhances the umami, while delicate egg ribbons add a luxurious texture. Thickened with a cornstarch slurry for just the right consistency, this soup is garnished with chopped spring onions for a fresh, vibrant finish. Perfect for busy weeknights, this 35-minute recipe delivers a wholesome, restaurant-quality meal in the comfort of your home. Whether you're chasing away winter chills or craving a lighter yet satisfying dish, this chicken and sweetcorn soup is sure to hit the spot!
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Recipe Information
Ingredients
- 2 pieces (boneless and skinless) Chicken breast
- 1.5 cups Sweetcorn (canned or frozen)
- 5 cups Chicken stock
- 1 tablespoon (freshly grated) Ginger
- 2 cloves (minced) Garlic
- 2 tablespoons Soy sauce
- 1.5 tablespoons Cornstarch
- 3 tablespoons Water
- 2 large (lightly beaten) Eggs
- 3 stalks (finely chopped) Spring onions
- 0.5 teaspoons (adjust to taste) Salt
- 0.25 teaspoons (adjust to taste) White pepper
- 1 teaspoon (optional) Sesame oil
Instructions
In a medium pot, pour the chicken stock and bring it to a boil over medium-high heat.
Add the chicken breasts into the boiling stock. Lower the heat to a gentle simmer and let the chicken cook for 12-15 minutes or until fully cooked through.
Remove the cooked chicken breasts from the pot and set them aside to cool slightly. Shred the chicken into bite-sized pieces using two forks.
Add the sweetcorn, grated ginger, and minced garlic to the stock. Simmer for 3-4 minutes to allow the flavors to meld.
In a small bowl, mix the cornstarch and water to create a smooth slurry. Slowly pour the slurry into the soup, stirring constantly to prevent lumps. Let the soup simmer for 2-3 minutes until slightly thickened.
Add the shredded chicken back into the pot along with soy sauce, salt, and white pepper. Stir well to combine.
Slowly drizzle the beaten eggs into the soup in a thin stream while stirring gently to create silky egg ribbons.
Turn off the heat and stir in the sesame oil (if using) for added flavor.
Ladle the soup into bowls and garnish with chopped spring onions before serving. Enjoy hot!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 965 mg | 42% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.7 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
