A warm, comforting bowl of chicken and sweetcorn soup is the perfect remedy for chilly days or when you need a quick, nourishing meal. Combining tender chicken, sweet corn, and a silky egg-infused broth, this simple yet satisfying recipe is sure to become a household favorite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, it’s ideal for busy weeknights.
- Healthy and Nutritious: Packed with lean protein, vegetables, and a light broth.
- Customizable: Easily adapted to suit your preferences with additional spices or veggies.
- Comfort Food at Its Best: Warm, filling, and perfect for cozying up on a cold day.
Ingredients
serves 4
- 100 g chicken, finely chopped or shredded
- 4 cups chicken stock/broth (about 1 liter)
- ½ cup sweetcorn (about 60 g)
- ½ cup mashed sweetcorn (about 60 g)
- 1 carrot, finely diced
- 1-2 teaspoons minced garlic
- 1-2 eggs, lightly beaten
- 2 tablespoons cornstarch + 4 tablespoons water (slurry)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon white or black pepper
- 1 teaspoon sesame oil
Directions
- In a large pot, bring the chicken stock to a gentle boil over medium heat.
- Add chicken, sweetcorn, mashed sweetcorn, carrot, and minced garlic to the pot. Stir well and simmer for 5-7 minutes, or until the chicken is cooked and the carrot is tender.
- Season the soup with salt, pepper, and sesame oil. Adjust the seasoning to taste.
- Slowly pour the cornstarch slurry into the soup, stirring continuously to thicken the broth. Simmer for another 2-3 minutes until the soup reaches your desired consistency.
- Gently drizzle the beaten eggs into the soup while stirring in a circular motion to create silky egg ribbons.
- Serve hot, garnished with fresh spring onions or a drizzle of sesame oil, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Spicy Twist: Add a dash of chili oil or red pepper flakes for a bit of heat.
- Vegetarian Option: Replace chicken with tofu or mushrooms and use vegetable stock.
- Extra Veggies: Include peas, spinach, or diced zucchini for added nutrients.
- Ginger Flavor: Add a teaspoon of grated ginger for an aromatic boost.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.
FAQs
How do I make the soup creamier?
You can add a splash of heavy cream or milk to the broth for a creamier texture.
Can I use frozen corn?
Yes, frozen corn works perfectly in this recipe. Just thaw it before using.
What is the best way to shred chicken?
Cooked chicken can be shredded using two forks or a hand mixer for quick results.
Can I use canned sweetcorn?
Absolutely! Drain the canned sweetcorn before using it in the soup.
How do I prevent the egg from clumping?
Stir the soup gently in a circular motion while drizzling the beaten eggs to create silky ribbons.
Is there a gluten-free version?
Yes, use gluten-free cornstarch and ensure your chicken stock is gluten-free.
Can I prepare this soup in advance?
Yes, make the soup without the eggs and cornstarch slurry. Reheat and add them just before serving.
What can I serve with this soup?
Serve it with crusty bread, steamed rice, or a light side salad.
How can I make it low-sodium?
Use a low-sodium chicken stock and reduce the amount of added salt.
Can I freeze the soup?
Yes, but avoid freezing if the soup contains eggs or cornstarch, as they may change the texture. Prepare those fresh when reheating.
Conclusion
Easy chicken and sweetcorn soup is the ultimate comfort dish that combines simplicity with rich, delicious flavors. Whether you’re seeking a quick meal or a soothing option on a cold day, this soup is sure to delight. Try it with your favorite variations, and enjoy its warm embrace with every bowlful!
Print
Easy Chicken and Sweetcorn Soup
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Cozy up with chicken and sweetcorn soup—tender chicken, sweet corn, and eggy broth for a quick, nourishing meal on chilly days
Ingredients
- 100 g chicken, finely chopped or shredded
- 4 cups chicken stock/broth (about 1 liter)
- ½ cup sweetcorn (about 60 g)
- ½ cup mashed sweetcorn (about 60 g)
- 1 carrot, finely diced
- 1–2 teaspoons minced garlic
- 1–2 eggs, lightly beaten
- 2 tablespoons cornstarch + 4 tablespoons water (slurry)
- 1 teaspoon salt (or to taste)
- ¼ teaspoon white or black pepper
- 1 teaspoon sesame oil
Instructions
- In a large pot, bring the chicken stock to a gentle boil over medium heat.
- Add chicken, sweetcorn, mashed sweetcorn, carrot, and minced garlic to the pot. Stir well and simmer for 5-7 minutes, or until the chicken is cooked and the carrot is tender.
- Season the soup with salt, pepper, and sesame oil. Adjust the seasoning to taste.
- Slowly pour the cornstarch slurry into the soup, stirring continuously to thicken the broth. Simmer for another 2-3 minutes until the soup reaches your desired consistency.
- Gently drizzle the beaten eggs into the soup while stirring in a circular motion to create silky egg ribbons.
- Serve hot, garnished with fresh spring onions or a drizzle of sesame oil, if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg