How To Make Creamy Chicken And Sweetcorn Soup
Chicken and sweetcorn soup, a Chinese takeaway classic ready in 20 minutes. This recipe is smooth, creamy and the perfect pick-me-up on a cold winter’s day.
Who doesn’t love Chinese chicken and sweetcorn soup?
A popular dish that’s easy to make and just as easy to finish! Also known as egg drop soup, this tasty broth is ‘out of this world’ good.
It’s the perfect light lunch, starter or dinner idea that’s incredibly easy to make. Plus, it’s made with chicken stock for an unbelievably good base flavour.
If you haven’t ordered chicken and sweetcorn soup from a Chinese menu before, now couldn’t be the perfect time for you to try it.
It’s made with very simple cupboard ingredients and is great for using up leftover chicken, stock or sweetcorn. You’re going to love how easy it is to make this soup.
Why You’ll Like This Recipe
- Ready in only 20 minutes!!
- A soup perfect for winter.
- Chinese inspired flavours.
- It’s budget friendly.
Watch How To Make It
Below are the ingredients needed for this recipe:
- Chicken: I used boneless chicken breast but you can also use boneless chicken thighs instead. Dice the chicken into small slices or chunks before starting this recipe.
- Chicken Stock: Using homemade chicken stock is great, you can also use shop-brought stock or dilute a stock pot in water.
- Sweetcorn: I used tinned sweetcorn. I recommend Green Giant sweetcorn (my personal favourite).
- Garlic: Dice garlic into small chunks or you can buy minced garlic from your local supermarket.
- Egg: Two eggs are whisked into the mixture to create silky ribbons throughout the soup.
- Cornflour: Mixed with water, this slurry thickens the soup.
- Seasonings: Salt, white pepper and sesame oil are added for flavour.
- Spring Onions: Used to garnish the dish and add extra taste.
What You Need For This Recipe
I love how this soup is both easy and requires little equipment. All you need is a pot, knife, chopping board and you’re pretty much good to go!
I like to serve this soup with authentic Chinese spoons. It’s just like having this soup in a Chinese restaurant but in reality you’re at home.
How To Make Chinese Chicken And Sweetcorn Soup
Below is a step-by-step guide on how to make this easy Chinese chicken and sweetcorn soup (that’s so creamy). Full recipe instructions are on the recipe card.
On a medium heat add a teaspoon of oil to a pot and fry the diced garlic for 30 seconds. Stir well to avoid burning the pieces of garlic.
Pour chicken stock into the pot, stir well, and leave to simmer for 2 minutes.
Add diced chicken to the pot. Leave the chicken to simmer for 2 minutes, stir occasionally to avoid the chicken sticking to the pot.
After 2 minutes, add sweetcorn then leave to simmer for 5 minutes.
Mix water and cornflour together and add this mixture slowly to the stock. Stir constantly for a few minutes or until the sauce has thickened.
Pour the whisked egg slowly into the pot. Then, gently stir to create ribbons of egg.
Add salt, white pepper and sesame oil to the soup and mix until evenly distributed.
Pour the soup into bowls and garnish with spring onions. That’s how to make an incredibly creamy chicken and sweetcorn soup, easy right?
My Top Tips
Adding salt towards the end is optional, you may find the salt from the stock is sufficient. I added a quarter teaspoon of salt but feel free to add more or less depending on your personal taste.
I like to prep my ingredients first before making this soup, it will be so quick if you dice the chicken and vegetables in advance.
Try not to stir the mixture too much when adding egg to the soup, as you won’t get iconic ribbons throughout. You can add and stir the egg bit by bit to make this step easier.
If you’re using Green Giant sweetcorn, add the juice into the soup – you’ll thank me later!
Healthy Chicken And Sweetcorn Soup
If you want to boost the nutritional value of this dish and make it even lighter. Add more vegetables like carrots, beansprouts or leafy green vegetables like pak choi.
You may want to omit the extra salt added to season this dish and choose a lighter stock option.
Nope! Chicken and sweetcorn soup is usually gluten-free, the soup is thickened with cornflour which is naturally gluten-free.
If you’re using shop-brought stock, double check the ingredients before starting this recipe.
What To Serve With Chicken And Sweetcorn Soup
This dish is great on its own but can equally be paired with these tasty dishes below:
- King Prawn Chow Mein
- King Prawn Fried Rice
- Roasted Tenderstem Broccoli
- Chinese Pork Balls
- Plain Chow Mein
- Garlic Tear And Share Bread
Toppings and garnishes transform soups into something spectacular! I like to sprinkle spring onions on top of this egg drop soup, it’s meant to be light, so I don’t go overboard on this one.
Adding fresh chillies, extra sweetcorn, beansprouts or carrot ribbons are great ways to add extra taste and texture to this dish.
How To Reheat
To reheat this soup, simply heat in the microwave or on the stove until the soup is piping hot throughout.
Reheating the soup can change its texture, you may find the soup is thicker when reheated. If that’s the case, simply add a little stock or water to help loosen the texture.
Chicken And Sweetcorn Soup Variations
Change The Protein: You can make this soup with seafood like prawns. The way you make the soup is exactly the same, you can stick with chicken stock or use vegetable or fish stock instead.
Add More Flavour: The beauty of this dish is its simplicity but you can easily incorporate more flavours into it. Flavours like ginger, soy sauce or pak choi will make this soup taste amazing.
Change The Type Of Chicken: Instead of fresh chicken you can use cooked chicken pieces. I recommend using smoked chicken for a delicious taste.
Chinese Chicken And Sweetcorn Soup
- 900 ml Chicken Stock
- 150 g Chicken
- 150 g Sweetcorn
- 2 Garlic Cloves
- 2 Eggs
- 2 tbsp Cornflour Mixed With 4 tbsp Water
- 1 tsp Sesame Oil
- ¼ tsp Salt
- ½ tsp White Pepper
- 2 Spring Onions
- On a medium heat add a teaspoon of oil to a pot and fry the diced garlic for 30 seconds. Stir well to avoid burning the pieces of garlic.
- Pour chicken stock into the pot, stir well, and leave to simmer for 2 minutes.
- Add diced chicken to the pot. Leave the chicken to simmer for 2 minutes and stir occasionally.
- After 2 minutes, add sweetcorn then leave to simmer for 5 minutes.
- Mix water and cornflour together and add this mixture slowly to the stock. Stir constantly for a few minutes or until the sauce has thickened.
- Pour the whisked egg slowly into the pot. Then, gently stir to create ribbons of egg.
- Add salt, white pepper and sesame oil to the soup and mix until evenly distributed. Pour the soup into bowls and garnish with spring onions.
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