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Chicken and Sweetcorn Soup Recipe

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4.3 from 14 reviews

This Chicken and Sweetcorn Soup is a comforting and flavorful dish perfect for a quick and nourishing meal. Featuring tender chicken breast, sweetcorn, and a subtle hint of sesame oil, this soup combines smooth, savory broth with the delightful texture of sweetcorn and gently cooked egg ribbons. Ready in just 20 minutes, it’s an easy-to-make recipe that delivers warmth and satisfaction in every bowl.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 1 tbsp sesame oil
  • 2 cloves garlic (peeled and minced)
  • 1 litre (4 cups + 3 tbsp) good quality chicken stock
  • 1 small chicken breast (approx. 150g/5.3oz, chopped into 1cm cubes)

Main Ingredients

  • 200 g (7 oz) tin sweetcorn (drained)
  • 1/8 tsp white pepper
  • 2 tbsp cornflour (cornstarch) mixed with 6 tbsp water
  • 2 medium eggs (whisked)
  • ¼ tsp salt

Garnish

  • 2 spring onions (scallions, chopped)

Instructions

  1. Heat the oil: Heat 1 tablespoon of sesame oil in a large saucepan over a low-medium heat to prepare for gently sautéing the garlic.
  2. Sauté the garlic: Add the peeled and minced garlic cloves to the pan and cook gently while stirring continuously for 1 minute to release their aroma without burning.
  3. Add stock and chicken: Pour in 1 litre of good quality chicken stock and add the chopped chicken breast pieces. Increase heat to bring the mixture to a boil.
  4. Simmer the chicken: Reduce the heat to a simmer and cook the chicken in the stock for 5 minutes until it is cooked through and tender.
  5. Mash the sweetcorn: Using the end of a rolling pin, lightly mash the drained sweetcorn so that about half the kernels are broken while others remain whole, creating texture.
  6. Add sweetcorn and seasoning: Stir the mashed sweetcorn and 1/8 teaspoon of white pepper into the simmering soup, mixing well.
  7. Simmer again: Bring the soup back to a boil, then reduce to a gentle simmer for an additional 5 minutes to meld flavors.
  8. Thicken the soup: Gradually stir in the cornflour slurry (2 tablespoons cornflour mixed with 6 tablespoons water) to slightly thicken the soup.
  9. Add the egg ribbons: While slowly stirring the soup, pour the whisked eggs in a thin, steady stream. The eggs will cook immediately and feather out into delicate ribbons throughout the soup.
  10. Season to taste: Taste the soup and add ¼ teaspoon salt as needed, adjusting for the saltiness of the stock used.
  11. Serve and garnish: Ladle the hot soup into bowls and garnish with chopped spring onions for a fresh, mild onion flavor before serving.

Notes

  • For a thicker soup, increase the amount of cornflour slurry slightly.
  • Use fresh chicken stock or low-sodium stock for better flavor control and healthier results.
  • Adjust the amount of white pepper according to your preferred spice level.
  • You can substitute sweetcorn with fresh or frozen corn kernels if preferred.
  • This soup is best served immediately but can be gently reheated without losing texture.
  • Author: Monica
  • Prep Time: 7 minutes
  • Cook Time: 13 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://monicarecipes.com/chicken-and-sweetcorn-soup-recipe/