Quick Chicken And SweetCorn Soup Recicpe, Sweet Corn Chicken Soup
A classic Chinese restaurant–style chicken and sweetcorn soup that’s light yet comforting, made with shredded chicken, sweetcorn kernels, and feather-soft egg ribbons—all ready in about 20 minutes. It's a perfect starter or cozy weeknight supper. Check out the delicious the chicken sweetcorn soup recipe in Indian Style.
Servings: 4 people
Ingredients
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 tsp fresh ginger, grated
- 1+1/2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can (400g / 14 oz) sweetcorn, drained (or use creamed corn for a thicker soup)
- 4 cups chicken stock
- 1 tbsp soy sauce (optional)
- 1 tsp sesame oil (optional)
- 1 egg, lightly beaten
- Salt and pepper, to taste
- 2 spring onions, finely sliced (for garnish)
Instructions
- For Sweet corn chicken soup, heat the vegetable oil in a large pot over medium heat. Add garlic, onion, and ginger, sauté for 2 - 3 minutes until soft and fragrant.
- Then add shredded chicken and sweetcorn, cook for 2 more minutes.
- Pour in chicken stock, bring to a boil, then reduce heat and simmer for 5–10 minutes.
- Stir in soy sauce and sesame oil if using. Slowly drizzle in the beaten egg while stirring gently to create egg ribbons.
- Season with salt and pepper to taste. Serve this chicken corn soup hot, garnished with spring onions.
Notes
- Want it thicker? Add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- For extra depth add a splash of rice vinegar or pinch of white pepper.
- To make it more tasty, you can add vegetables like green peas, carrots, and others of your choice.
- Add chili flakes or fresh chili if you prefer a spicy kick.