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Home » Recipes » Chicken

Chicken and Sweetcorn Soup

Published: Oct 9, 2020 · Modified: Nov 2, 2021 · by Khin · This post may contain affiliate links.

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Quick and Easy Chinese Chicken and Sweetcorn Soup recipe made with simple cupboard-friendly ingredients. You can create this creamy, rich, healthy sweetcorn soup in 20 minutes with minimum effort! Faster, healthier, and tastier than ordering from takeaways.

A black bowl containing soup with egg drops, carrots, chicken, sweetcorn and chopped green onions.

This soup is one of our family's go-to recipes that everyone loves. My mom used to make this soup for us with crab meat and prawns when we were in Rangoon. In Burma, seafood was very fresh and a lot cheaper than in the UK. In this recipe, I made it with chicken and sweetcorn, which you can easily get at any local supermarket and grocery store.

If you haven't tried this Chinese-style chicken and sweetcorn soup, I highly recommend trying it at home! You will be amazed by how quick and delicious this hearty soup turns out. I am a fan of Chinese comfort foods. Here are some of my favourite soup recipes, you should check out Chicken Congee, Egg drop soup recipe and Wonton noodles soup.

Jump to:
  • Why you will love this soup
  • Ingredients you will need
  • How To Make Chicken and Sweetcorn Soup
  • Frequently asked questions
  • 📖 Recipe
  • 💬 Reviews

Why you will love this soup

  • This is a quick and easy recipe. It takes only 20 minutes to prepare.
  • Made with simple pantry, fridge and freezer-friendly ingredients.
  • Hearty, satisfying, filling, plus budget-friendly too!
  • Nutritious soup that both kids and adults can enjoy.

Ingredients you will need

Labelled ingredients displayed on the wooden board.

Protein: I use chicken breast in this recipe, chicken thigh, prawns/shrimp, crab meat, any seafood or cooked chicken goes well too. Cut the chicken into small dice or thin slices.

Egg: You will need two beaten egg to create the silky egg ribbons in the soup. Pour the egg slowly when the soup starts to thick and stir gently in a circular motion to achieve the silky egg drops.

Sweetcorn ( Corn Kernels ): I love to add fresh sweetcorns, tin or frozen works well too. You will need to add both mashed and whole sweetcorn seeds. If you use frozen corns, place them in a strainer under running water until thawed, then drain the water out.

Vegetables: Small dices of carrots and finely chopped spring onions are ideal for this soup. A good bowl of soup is all about simplicity, you don't need to add loads of other vegetables.

The Soup Broth: Add homemade chicken stock/broth, vegetable stock or store-bought chicken stock/broth as a soup base.

If you don't have chicken broth in hand, you can add water with chicken bouillon or chicken stock cubes ( without Italian herbs and seasonings. )

Cornstarch slurry: Add corn starch and water mixture to create a thick silky texture.

Seasonings: Simply season with chopped garlic, sesame oil, white pepper, and salt to taste.

How To Make Chicken and Sweetcorn Soup

Two image collage, showing how to prepare sweetcorn and eggs.
  • First, prepare and gather all ingredients. Mash half cup of sweetcorn by finely chop it or blend it with a blender. Cut the chicken breast into small dices, whisk the eggs with a pinch of slat, and cut spring onions into thin slices.
Four image collage showing how to prepare soup
  • Add chicken stock/broth into the pot and bring it to boil with medium heat, then add chopped garlic and chicken. Cook for 1-2 minutes.
  • Follow with the carrots, sweetcorns seeds, and mashed sweetcorns. Close the lid and simmer for 5-6 minutes.
  • Mix corn starch with 4 tablespoons of water in a small bowl and stir it in the soup.
Four image collage showing how to make egg drops and how to season the soup.
  • Next pour the whisked egg gently with one hand and stiring with another hand in a circular motion.
  • Season with salt, white pepper, and sesame oil.
  • Turn off the heat and add spring onions. Transfer to serving bowl and garnish with extra spring onion.
A black bowl containing soup with egg drops, chicken, carrot, sweetcorn, and spring onions.

Frequently asked questions

What to serve with this soup?

You can simply serve it on its own as a starter or have it as a side. Pair it with Singapore Fried Rice, Prawn Chow Mein, Honey Chilli Chicken, or any of your favourite main dishes and create a wholesome Chinese dinner.

Can you freeze it?

This soup tastes best to serve straight away. Do not recommend freezing but you can store it in an air-tight container in the fridge for a couple of days.  

Can you reheat it?

Yes, you can reheat on the stovetop or in the microwave until piping hot just before serving. If the soup is too thick, you can add a splash of water. If the soup is not thick enough, you can add a bit of corn starch slurry to your desire consistency and bring it to boil.

More Delicious Soup Recipes

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    Chinese Beef Noodle Soup
  • A medium size bowl filled with chinese soup topped with tofu pieces and wooden chop stick on the side.
    Hot and Sour Soup
  • chinese dumpling, noodles and boiled choi sum in the bowl, with wooden chop stick next to the bowl.
    Wonton Noodle Soup
  • A bowl of thai style soup with spicy broth topped with shrimp, chicken and tomatoes garnish with sprinkle of coriander, with wooden chopstick on the bowl.
    Tom Yum Soup & Noodles

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📖 Recipe

A black bowl full of Chinese style chicken and corn soup, topped with spring onion in the foreground and a small wooden bowl of white rice in the background.

Chicken and Sweetcorn Soup

Creamy, healthy, Chinese chicken sweetcorn soup recipe made with simple ingredients. So easy to make at home and faster than ordering from takeaway! Ready in 20 minutes!
4.92 from 35 votes
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: Chinese
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Servings: 4
Calories: 196kcal
Author: Khin

Ingredients

  • 100 g Boneless chicken thigh/breast about 3.5oz ( cut small dices )
  • 4 cup Chicken stock/broth about 950 ml ( or Vegetable stock/broth ) see details in note
  • ½ cup Sweetcorn about 60 g( frozen, tin or fresh)
  • ½ cup Sweetcorn about 60 g ( mashed )
  • ½ Carrot cut small cubes
  • 1 tsp Garlic fine chopped
  • 1-2 eggs whisked
  • 2 tbsp Corn starch or potato starch
  • 4 tbsp Water about ¼ cup

Seasonings

  • ½ tsp Salt ( or salt to taste ) adjust salt depend on the chicken stock that you use.
  • ¼ tsp White pepper Or black pepper
  • 1 tsp Sesame oil

Instructions

  • First cut the chicken and carrot into small dices. Finely chop the garlic cloves and mash ½ cup of sweet corn with a knife or blender. Cut spring onions into thin slices and set it aside.
  • In a medium pot, pour the chicken stock in, bring it boil with medium heat.
  • Add the chopped garlic and chicken pieces stir well and boil for 1-2 minutes, Then follow with the carrot cubes, sweet corns, and mashed sweet corn. Close the lid the simmer for 5-6 minutes.
  • Combine 2 tbsp of corn starch with 4 tbsp water in a small bowl. Beat 2 eggs and season with a sprinkle of salt.
  • Pour the corn starch water in and stir well. When the soup start to get thicken, pour the egg slowly and stir gently in the same circular direction. Season with salt, white pepper and sesame oil. Turn off the heat and add chopped spring onions.
  • Make a taste test and add more salt or pepper according to your taste.
  • Transfer to serving bowl and garnish with chopped spring onions.
  • You can serve up to 4 persons as a side. Enjoy!

Video

Notes

  • If you use frozen sweetcorns, defrost the sweetcorns by rinsing in the running water and drain the water out. 
  • As this is a quick and easy recipe, I used pre-made chicken stock. You can either use homemade chicken stock/broth or store-bought chicken stock. If you cannot get it at your local stores, you can add water and 1 cube of chicken stock or bouillon powder about 10 g. 
  • Ingredients variations: You can swap chicken with prawns/shrimp or crab meat.
  • To make it vegetarian, skip the chicken and add mushrooms or tofu instead. Swap chicken stock with vegetable stock. 
 
Nutritional facts are calculated approximately and can be varied by a number of factors. 

Nutrition

Calories: 196kcal | Carbohydrates: 21g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 685mg | Potassium: 471mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1449IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @KhinsKitchen or tag #KhinsKitchen!
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Reader Interactions

Comments

  1. Karen Watson says

    June 18, 2024 at 10:44 am

    5 stars
    I just made this for the first time, and omg died and gone to heaven I love this soup thank you for recipe😋

    Reply
  2. Caitlin says

    January 09, 2023 at 10:11 am

    4 stars
    Love this recipe, made a big pot of it thinking there would be leftovers for lunch the next day, nope there ended up being a battle to the death for the last ladle of soup. Guess I’ll just have to make more 🙂

    Reply
    • Khin says

      January 22, 2023 at 11:23 pm

      So glad that you enjoyed it, Caitlin. Thanks for sharing feedback.

      Reply
  3. Portia says

    January 04, 2023 at 4:54 am

    A very hearty meal that you can eat 3 times a day without any guilt.

    Reply
  4. Andrew says

    February 14, 2022 at 8:12 am

    Can this be frozen and reheated ok?
    Thanks
    Andrew

    Reply
    • Khin says

      February 14, 2022 at 11:47 pm

      Hi Andrew, do not recommend freezing this soup as the soup texture can be changed. You can store it in the fridge for a couple of days. And reheat it in microwave or stovetop until piping hot. Detailed explained in the blog post FAQ section. Hope you enjoy trying it out.

      Reply
  5. Tezz says

    December 03, 2021 at 6:53 pm

    5 stars
    This is a beautiful soup. I made it today and going to make more tomorrow

    Reply
    • Khin says

      December 05, 2021 at 9:57 pm

      I am so glad that you enjoyed it Tezz.

      Reply
  6. Helan says

    February 28, 2021 at 5:03 am

    5 stars
    Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

    Reply
    • Khin says

      March 24, 2021 at 4:25 pm

      Thank you Helan! So glad that you and your family enjoyed this chicken corn soup recipe.

      Reply
4.92 from 35 votes (31 ratings without comment)

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Hi, I'm Khin! This blog is all about my family home cooking recipes. I want to share how to make delicious meals from simplest method with step-by-step cooking videos.

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