Chicken and Sweetcorn Soup is one of those cozy meals that feels like a warm hug in a bowl. Tender chicken, sweet corn, and a light, savory broth come together with simple seasonings for a comforting soup that is full of flavor without feeling heavy.
I love this soup for busy days because it is easy to prepare and makes a satisfying family-friendly meal. It comes together quickly, uses everyday ingredients, and is especially lovely when you want something warm and comforting without spending hours in the kitchen.
Table of Contents
Chicken and Sweetcorn Soup Ingredients
- 2 cups cooked, shredded chicken
- 1 ½ cups sweetcorn, fresh or frozen
- 4 cups chicken broth
- 1 cup water
- 2 eggs, lightly beaten
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions, thinly sliced
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- Salt and black pepper, to taste
How to Make Chicken and Sweetcorn Soup
1. Prepare the Soup Base
Add the chicken broth, water, ginger, garlic, and soy sauce to a large pot. Bring to a gentle simmer over medium heat, letting the flavors blend.
2. Add Chicken and Sweetcorn
Stir in the shredded chicken and sweetcorn. Simmer for about 5 minutes, until the chicken is hot and the corn is tender.
3. Thicken the Soup
Mix the cornstarch with 3 tablespoons of water until smooth. Slowly stir it into the soup and cook for 1–2 minutes, until the broth becomes slightly thicker.
4. Add the Eggs
Slowly pour the beaten eggs into the simmering soup while gently stirring. The eggs will cook into soft, delicate ribbons throughout the soup.
5. Finish and Serve
Stir in the sesame oil and green onions, then season with salt and black pepper to taste. Serve the soup hot with extra green onions on top if desired.
Why You’ll Love This Recipe
- Quick to Make: This soup comes together in a short time, making it great for busy days.
- Simple Ingredients: You only need easy-to-find ingredients that work beautifully together.
- Comforting and Cozy: The warm broth, tender chicken, and sweetcorn make every bowl satisfying.
- Light but Filling: Chicken and sweetcorn add enough substance to make the soup satisfying without feeling too heavy.
Tips and Shortcuts
- Use Rotisserie Chicken: Shredded rotisserie chicken is a convenient shortcut and saves cooking time.
- Use Frozen Sweetcorn: Frozen corn works well and can be added straight to the pot without thawing.
- Mix Cornstarch Well: Always dissolve the cornstarch in cold water first to prevent lumps in the soup.
What to Serve with Chicken and Sweetcorn Soup
Chicken and sweetcorn soup is a comforting favorite for a light lunch or cozy dinner at home. I like serving it with warm toast , while my family enjoys adding a little chili sauce for extra flavor. A glass of cold lemonade makes a refreshing finish to the meal.
Frequently Asked Questions
Can I use leftover chicken for this soup ?
Yes! Leftover cooked chicken works perfectly. Simply shred it into bite-sized pieces and add it to the soup when you add the sweetcorn.Chicken and Sweetcorn Soup
Can I use frozen sweetcorn ?
Absolutely. Frozen sweetcorn is an easy option and does not need to be thawed before adding it to the soup.
Can I use fresh sweetcorn ?
Yes, fresh sweetcorn works very well. Cut the kernels from the cob and add them directly to the soup.
How to Store Leftovers
Refrigerator Storage
Let the soup cool slightly, then place it in an airtight container and refrigerate for 3–4 days. Reheat gently on the stovetop or in the microwave until hot.
Freezer Storage
Cool the soup completely and transfer it to a freezer-safe container. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat gently and stir well before serving.
Chicken and Sweetcorn Soup
Course: SoupsCuisine: AsianDifficulty: Easy4
servings10
minutes15
minutes220
kcal25
minutesDescription: A comforting soup made with tender shredded chicken, sweetcorn, savory chicken broth, and silky egg ribbons. Ginger, garlic, soy sauce, and sesame oil add gentle flavor to this simple, family-friendly meal.
Ingredients
2 cups cooked, shredded chicken
1 ½ cups sweetcorn, fresh or frozen
4 cups chicken broth
1 cup water
2 large eggs, lightly beaten
2 tablespoons cornstarch
3 tablespoons water
1 tablespoon soy sauce
1 teaspoon sesame oil
2 green onions, thinly sliced
1 teaspoon fresh grated ginger
1 garlic clove, minced
Salt, to taste
Black pepper, to taste
Directions
- Add the chicken broth, 1 cup water, ginger, garlic, and soy sauce to a large pot and bring to a gentle simmer over medium heat.
- Stir in the shredded chicken and sweetcorn, then simmer for about 5 minutes, until the chicken is heated through and the corn is tender.
- Mix the cornstarch with 3 tablespoons water until smooth. Slowly stir it into the soup and cook for 1–2 minutes, until slightly thickened.
- Slowly pour in the beaten eggs while gently stirring the soup in one direction, allowing the eggs to form soft ribbons.
- Stir in the sesame oil and green onions, then season with salt and black pepper to taste. Serve hot.
Notes
- Frozen or fresh sweetcorn can be used.
- Leftover cooked chicken works well in this recipe.
- Add the cornstarch slurry slowly to control the thickness of the soup.
- Taste before adding salt because soy sauce already adds saltiness.
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