Chicken And Sweetcorn Soup Recipe

I finally perfected my Chicken And Sweetcorn Soup by leaning on a single surprising pantry ingredient that changes the recipe in a way you will want to uncover.

I grew up thinking Chicken And Sweetcorn Soup meant something plain, till I messed around with a few tweaks. This version is smooth and silky, but not cloying, and somehow moreish in a way that kept me stealing spoonfuls while it cooled.

I like the way a finely chopped onion wakes the base and how good chicken stock can lift everything without shouting. If you like the old Sweet Corn Chicken Soup from takeout, this will surprise you, in a good way.

I can’t promise it’s perfect every time, but it always hits that spot when I want something tasty and quick.

Ingredients

• Chicken: Lean protein, builds muscles, gives savory depth and keeps soup hearty, sometimes a bit dry.
• Sweetcorn: Adds natural sweetness, starchy carbs and fibre, plus bright yellow colour and crunch.
• Eggs: Provide silky ribbons, extra protein, and make soup richer if you drizzle slowly.
• Cornflour: Main thickener, gluten free, makes broth glossy and slightly velvety when properly mixed.
• Soy sauce: Gives salty umami, deepens savoury notes but watch sodium, a little goes a long way.
• Sesame oil: Powerful nutty aroma, tiny splash lifts flavour, high in fat so use sparingly.
• Spring onions: Fresh herbal bite, low calories, adds green colour and crisp mild oniony finish.

Ingredient Quantities

• 1 tbsp vegetable oil or butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated (optional)
• 1 litre (4 cups) chicken stock
• 2 cups shredded cooked chicken (about 300 g) or 2 boneless skinless chicken breasts (about 350 g) if youre cooking fresh
• 1 can (425 g / 15 oz) sweetcorn kernels, drained (or 1 1/2 cups fresh or frozen kernels)
• 1/2 cup creamed corn (optional for extra silkiness)
• 2 large eggs, lightly beaten
• 2 tbsp cornflour (cornstarch) for thickening
• 3 tbsp cold water (for cornflour slurry)
• 1-2 tsp light soy sauce, or to taste
• 1/2 tsp sesame oil
• 1/2 tsp sugar (optional)
• Salt and white pepper, to taste
• 2 spring onions, thinly sliced for garnish

How to Make this

1. Heat 1 tbsp vegetable oil or butter in a large pot over medium heat. Add 1 small finely chopped onion and cook until soft about 3-4 minutes, then stir in 1 minced garlic clove and 1 tsp grated ginger if using, cook 30 seconds until fragrant.

2. Pour in 1 litre (4 cups) chicken stock and bring to a simmer. If you are using fresh chicken, add 2 boneless skinless breasts now and poach gently 12-15 minutes until cooked through, then remove and shred with forks. If using leftover roast chicken, skip poaching and add 2 cups shredded cooked chicken later when the soup is simmering.

3. Add the sweetcorn (1 can drained or 1 1/2 cups fresh/frozen) and 1/2 cup creamed corn if you want extra silkiness. If you used fresh breasts, return the shredded chicken to the pot now; if you had leftover chicken you can add it in here too. Let everything come back to a gentle simmer.

4. Make the cornflour slurry by whisking 2 tbsp cornflour (cornstarch) into 3 tbsp cold water until totally smooth, no lumps. This step is important or you’ll get clumps.

5. Slowly stir the slurry into the simmering soup and cook 1-2 minutes until the broth thickens slightly and becomes glossy. Stir so it heats through and the starch cooks, otherwise it tastes raw.

6. Season with 1-2 tsp light soy sauce, 1/2 tsp sesame oil, and 1/2 tsp sugar if you like a touch of sweetness. Add salt and white pepper to taste. Taste and adjust the soy/salt balance, remember soy brings saltiness so go easy.

7. Turn the heat down to very low. Have 2 large eggs lightly beaten in a bowl and then slowly drizzle them into the soup while you stir gently in one direction to make thin egg ribbons. You can also pour in a thin stream and stir a few times, then stop stirring so the ribbons form. Do this off or on very low heat so eggs stay silky not scrambled.

8. Remove from heat, give a final taste and adjust seasoning. Ladle into bowls and garnish with thinly sliced spring onions. Serve hot, and if you want it richer add a tiny extra knob of butter or a splash more sesame oil right before serving.

Equipment Needed

1. Large pot (4+ qt) for simmering and poaching chicken
2. Chef’s knife (sharp) for chopping onion, garlic and slicing spring onions
3. Cutting board
4. Wooden spoon or silicone spatula for stirring so the egg ribbons stay silky
5. Measuring cups and measuring spoons (1 cup, 1 tbsp, 1 tsp)
6. Small bowl and whisk or fork to make the cornflour slurry and beat the eggs, dont skip smoothing the slurry
7. Two forks or tongs to shred poached chicken (or use your hands if its cooled)
8. Ladle and soup bowls for serving

FAQ

Chicken And Sweetcorn Soup Recipe Substitutions and Variations

• Vegetable oil or butter: you can use olive oil, canola or sunflower oil (same amount) for a neutral taste, or ghee/coconut oil for richer flavor; avocado oil works if youre cooking at higher heat.
• Shredded cooked chicken or breasts: swap with shredded rotisserie turkey, cooked shrimp (about 250-300 g), canned tuna (drained) or firm tofu (press and crumble, use ~300 g and pan-fry first) — adjust cooking time for raw swaps.
• Cornflour (cornstarch) for thickening: use arrowroot powder or potato starch 1:1, or plain all purpose flour at about double the amount (so 4 tbsp instead of 2 tbsp); always make a cold slurry first.
• Beaten eggs (for the egg-drop): for an egg free option stir in 1/2 cup blended silken tofu for silkiness, or just boost the cornstarch slurry to thicken and skip the eggs; aquafaba (3 tbsp) can mimic the eggy texture if you want a vegan swap.

Pro Tips

1) Mix your cornflour into cold water really well, then slowly add just a little at a time while stirring. if it still lumps, push it through a sieve or whisk it into a tiny bit of hot broth first and then add it. letting it simmer a minute cooks out any raw taste.

2) For silky egg ribbons, either turn the heat off or drop it to very low and drizzle the eggs in slowly while stirring gently one way. you can temper the eggs first by whisking in a spoonful of hot soup so they dont seize up and go curdly.

3) Taste as you go with the soy sauce, its salty so add little by little. a tiny splash of rice vinegar or a squeeze of lemon can brighten bland soup, and a small knob of butter or extra sesame oil at the end makes it richer without masking the corn flavor.

4) Use creamed corn if you want a smoother, almost chowder feel, or whole kernels for crunch. leftovers will thicken because of the starch, so when reheating thin with a bit of stock or water and warm gently so the egg ribbons dont break up.