Chicken and Sweetcorn Soup Recipe – Asian, Chinese Special

Easy Chinese-style chicken and sweetcorn soup, made from scratch, in less than 20 minutes. A quick family favourite!

  • Prep Time5 min
  • Cook Time15 min
  • Total Time20 min

Chicken and Sweetcorn Soup Ingredients:

  • 1 tbsp sesame oil
  • 2 cloves garlic peeled and minced
  • 1 litre (4 cups + 3 tbsp) good quality chicken stock
  • 1 small chicken breast approx. 150g/5.3oz, chopped into small chunks (approx.1cm cubed)
  • 200 g (7 oz) tin sweetcorn drained
  • ⅛ tsp white pepper
  • 2 tbsp cornflour mixed with 6 tbsp water, (cornstarch for US)
  • 2 medium eggs whisked
  • ¼ tsp saltk

To Serve:

  • 2 spring onions scallions chopped

How To Make Asian Pear and Strawberry Smoothie:


Heat the oil in a large saucepan over a low-medium heat.


Add the garlic and cook gently, whilst stirring, for 1 minute.


Add the chicken stock and diced chicken, turn up the heat and bring to the boil.


Simmer for 5 minutes.


Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.


Add the sweetcorn to the pan along with the white pepper and mix together.


Bring back to the boil and simmer for a further 5 minutes.


Slow stir in the cornflour slurry to thicken the soup slightly.


Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.


Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock).


Divide between bowls and garnish with chopped spring onions before serving.

Recipe Notes :

Make ahead:

      1) This soup can be made ahead. Simply make the soup, then cool, cover and refrigerate for up to three days.
      2) Reheat in a pan, or microwave, stirring often, until piping hot throughout.

Make it vegetarian :

          Replace the chicken stock with vegetable stock and replace the chicken with tofu pieces or vegetarian chicken-style chunks.

Scaling the recipe up or down.

       You can double or halve the recipe, sticking to the same ingredient ratios.
       If doubling, it will take a few minutes longer cooking time.
        Halving the recipe will still be the same cooking time.

Can I use cooked chicken?

        Yes, you can use cooked, leftover shredded chicken. Simply add the chicken in with the sweetcorn (no need to simmer the stock for 5 minutes in the previous step).

Ingredient additions:

Add extra vegetables – peas, mushrooms, sliced mange tout and little pieces of broccoli all taste great – add them in with the sweetcorn.

Small chunks of potato or carrots also work well. You can add them with the chicken pieces and stock, but cook for an additional 5 minutes before adding the sweetcorn.

Add hot sauce, chilli flakes or minced ginger for a hint of heat.

Soy sauce for a bit of extra umami flavour.