When it comes to soothing, comforting food, few dishes can beat a steaming bowl of chicken and sweetcorn soup. This winter warmer offers a tantalizing twist on the traditional chicken soup we know in Europe and the US. For more hearty options, check out my high protein soups.
This is sweetcorn soup, Chinese chicken style, with tons of Asian flavor running through it. The best part is that this Chinese chicken and sweetcorn soup only takes twenty minutes to prepare.
Unlike the slow-cooked chicken soup that takes hours to cook in a crockpot, this Chinese soup recipe is fast and straightforward – so forget about ordering a Chinese takeaway!
With this recipe, you can make your very own Chinese fakeaway in the comfort of your own kitchen in just a matter of minutes. Moreover, you can use leftovers from a chicken or a smoked turkey in your fridge to make this delicious soup.
Why you'll love this chicken and sweetcorn soup recipe
- Soothing and tasty with so many wonderful flavors.
- Easy to prepare, and it only takes 20 minutes.
- Makes a great alternative to traditional British soups.
- Full of fresh ingredients to give you a boost.
Equipment needed
There are a few essential pieces of kitchen equipment you'll need before you get started:
- Large saucepan – get yourself a sturdy saucepan to make your Chinese chicken soup
- Kitchen knife and chopping board – essential for preparing your ingredients
- Food processor – a soup maker’s best friend. You could also use a hand blender
- Soup ladle – every kitchen should have one of these
- Soup bowls – serve up your soup in style
How to make chicken and sweetcorn soup
Gently fry the garlic and ginger in a bit of oil.
Tip in the sweetcorn and stir fry with the soy sauce for another few minutes.
Pour in the chicken stock and let it simmer.
Add the shredded chicken. Make a cornstarch slurry and drizzle it into the soup while stirring constantly. The soup will thicken.
When the soup is bubbling, drizzle in the whisked egg and gently stir so that ribbons form. Serve immediately, garnished with scallions.
Top tips
When adding the egg, stir the soup constantly to create delicate egg ribbons.
What to serve with chicken and sweetcorn soup
Sides
You can’t go wrong with crusty bread! You could pair it with croutons, crockpot garlic bread, a simple sandwich, or a healthy salad.
You could also make something a little different. Instead of going for a plain loaf, pesto stuffed bread brings a whole different flavour angle that works well with most soups.
Toppings
The best toppings for this Chinese chicken and sweetcorn soup are the classic Asian toppings. These include a few bean sprouts and fresh coriander or parsley leaves.
Feel free to cut fresh red chilies and sprinkle them over for a kick. You can also add fresh chives, even more, spring onions, or fresh mushrooms for an earthier flavor.
Finally, I love to add a splash of lemon or lime juice for a bit of acidity. Again, make this Chinese soup your own and add your favorite soup toppings!
Wine pairing
A South African Chenin Blanc would be the perfect wine pairing for this soothing soup.
Variations to this recipe
Add noodles
If the chicken soup lacks filling, even though it has lots of protein, you can still add egg noodles. Consider using the noodles as I did in this Asian recipe.
Alternatively, you can also use rice noodles, which are a bit thinner and more appropriate for this Chinese soup. In authentic Chinese cuisine, most soups are made with noodles.
Spicy Version
Add a diced chili pepper or a few dashes of hot sauce for a spicy kick.
Seafood Twist
Replace chicken with shrimp or a seafood mix for a different flavor.
Vegetable Additions
Include diced carrots, peas, or bamboo shoots for additional textures and flavors. You can also use green vegetables such as bok choy, broccoli, Chinese cabbage, or similar.
I also like including mustards because they pair excellently with the chicken stock. Feel free to throw in your favorite vegetables.
Other additions
Also, it is not uncommon to add ginger, rice wine, and dried goji berries. For more extensive information on traditional Chinese soups, click right here.
Creamier Soup
Add a small amount of cream or coconut milk towards the end of cooking for a creamier texture. I recommend blending the cream, chicken stock, and sweetcorn together with a blender before adding any other ingredients.
Some people also like to make a version with unscented coconut milk. However, this makes it more of a Thai chicken soup.
Make it healthier
This soup is already light in calories and quite nutritional. However, if you're extra cautious about calories, you can adapt this soup to make it even healthier.
First, to make this soup more filling but light, add courgetti instead of noodles. Courgetti is a great low-carb alternative to noodles and is delicious when added to soups. You can also consider using a light soy sauce instead of the standard kind.
Most importantly, to cut down on the sugar content of the dish, limit the amount of sweetcorn used. You can also choose not to include the sweetcorn at all.
Popular substitutions
Vegetarian Version
Substitute chicken stock with vegetable stock and omit the chicken. Add tofu or more vegetables like mushrooms for added protein and texture.
Gluten Free
Ensure the soy sauce is gluten-free, or substitute it with tamari.
Corn Variations
Frozen or canned corn can be used instead of fresh sweetcorn kernels.
Oil
Sesame oil can be substituted with another vegetable oil, although it will slightly change the flavor profile.
Top tips
- Use homemade chicken stock. The flavour will be deeper and more authentic and you'll end up with a beautiful taste.
- Use toasted sesame oil for a touch of authenticity.
- Don't cook the soup on too high a heat. The key is patience. Let the soup cook away on a simmer, allowing the flavors to develop slowly.
- Try to use fresh garlic and ginger and organic chicken breasts. Quality ingredients will produce a better-tasting soup.
- Ensure the cornflour is fully dissolved in water before adding to the soup to avoid lumps.
What's in chicken and sweetcorn soup?
A traditional Chinese chicken soup is made up of very few ingredients. These include garlic, ginger, sweetcorn, chicken stock, chicken, and spring onions simmered in a saucepan.
The simplicity of the ingredients makes this soup perfect for making a cheap meal during the week. It's also typically seasoned with a variety of sauces. These include soy sauce and sesame oil.
However, you won't ruin the soup's integrity if you don't have these at home. Ultimately, what gives this Chinese soup its nutritional value and originality is the addition of egg. Known as an egg drop soup, it uses eggs to bring that delicious creamy consistency and rich flavor.
So, follow the recipe below to make an authentic Chinese chicken and sweetcorn soup. It will taste as if it's been made in China!
What's the best chicken for chicken and sweetcorn soup?
The best soup recipes don't need gourmet ingredients for them to taste out of this world. My secret to making the best Chinese chicken soup is the main ingredient – chicken!
First, as with any chicken recipe, I recommend you brine your chicken beforehand. This way, you'll get the juiciest, most tender meat. The last thing you want is stringy chicken, even if you serve it in soup. So, check out my guide on brining chicken.
Then there's smoked chicken. Have you ever eaten smoked chicken in a salad or a sandwich? It makes all the difference when it comes to adding that rich taste. The same goes for this Chinese chicken and sweetcorn soup.
You can make a whole smoked chicken for dinner and serve it the night before. Then, use any leftovers from the chicken to make this soup.
Smoked chicken is for more than just dinner. You can also make smoked chicken breasts or thighs, pull the meat off, and use it. This way, that unique smoky flavor will permeate the soup, inspiring you to experiment with different flavors and textures.
It will pair very well with the freshness of the spring onions and the sweetness of the corn.
Do you put eggs in chicken and sweetcorn soup?
Yes! It's known as an egg drop soup. Adding an egg makes the soup thick and delicious, bringing a silkier consistency and richer flavour. It's a very common practice in Chinese cuisine.
How do you store Chinese chicken and sweetcorn soup?
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup can be frozen for up to 1 month. However, note that the texture of the corn and egg may change slightly upon thawing and reheating
How do you reheat this soup?
Reheat gently over low heat to avoid overcooking the eggs and chicken. Add a little water or stock to adjust consistency if the soup has thickened in the fridge.
Sublime soup recipes
Want to try your hand at making some more sensational soups? There's something for everyone in the list below. Which one will you make next?
- Chicken carcass soup – don't let the name put you off! This is gloriously tasty and the perfect leftovers recipe after a big Sunday roast
- Zucchini and leek soup – a vibrant vegan soup, this courgette and leek dish is perfect for a refreshing light lunch
- Wild garlic soup – a garlic lover’s dream! This soup packs in so much flavour
- Leftover turkey soup – leftover recipes don’t get much better than this. Wonderfully warming, with a deep, rich flavour
- Avocado soup – a delicious revitalising recipe that's so easy to make
- Sweet potato and red pepper soup – vegetable soup recipes just don’t get any better than this. Heavenly!
📖 Recipe
Chinese Chicken and Sweetcorn Soup
- Total Time: 40 minutes
- Yield: 6 portions
- Diet: Low Lactose
Description
Learn to make an authentic Chinese chicken and sweetcorn soup recipe in the comfort of your kitchen. Use leftover ingredients to create this chicken soup.
Ingredients
- 15ml vegetable oil
- 2 garlic cloves, peeled and finely chopped
- 2.5cm piece of ginger, peeled and finely chopped
- 15ml light soy sauce
- 300g sweetcorn kernels (from 2 cobs)
- 1.5 liters chicken stock
- 27g cornflour
- 2 cooked chicken breasts, shredded
- 2 eggs, whisked
- 15ml sesame oil
- 2 spring onions, washed and finely sliced
Instructions
- Start by heating the vegetable oil in a large saucepan over medium heat. Once hot, add the finely chopped garlic and ginger, and sauté for 1 minute, stirring frequently to prevent burning.
- Next, add the sweetcorn kernels and the light soy sauce to the pan. Stir well and fry for 3 minutes, allowing the flavors to meld.
- Pour the chicken stock into the saucepan. Bring the mixture to a gentle boil, then reduce the heat to a simmer, letting the soup develop its flavors.
- In a small cup, create a cornflour slurry by mixing the cornflour with a small amount of water until smooth.
- Gradually add the cornflour slurry to the simmering soup, stirring continuously. You'll notice the soup thickening slightly after a few minutes.
- Stir in the shredded cooked chicken, ensuring it's evenly distributed throughout the soup.
- Slowly drizzle the whisked eggs into the soup, stirring constantly to create delicate egg ribbons.
- Finally, add a touch of sesame oil for an aromatic finish.
- Serve the soup hot, garnished with the finely sliced spring onions for a fresh crunch.
Notes
- Cornflour Slurry: Ensure the cornflour is fully dissolved in water before adding to the soup to avoid lumps.
- Egg Ribbons: To create egg ribbons, pour the whisked eggs slowly into the soup in a steady stream while stirring the soup in a circular motion.
- Garnish: The spring onions add a fresh crunch and color contrast. Add them just before serving to maintain their texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Starter
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size:
- Calories: 323
- Sugar: 7.4 g
- Sodium: 503 mg
- Fat: 12.1 g
- Saturated Fat: 4.1 g
- Trans Fat: 0 g
- Carbohydrates: 22.8 g
- Fiber: 1.4 g
- Protein: 30.6 g
- Cholesterol: 120.9 mg
Mike says
My favourite soup as a child perfectly recreated.
Steven says
Really nice, very close to Chinese take away style. Thanks!
Caitlin Morgan-Shakesby says
My favourite recipe I've ever used for anything ever
Mo west says
Very tasty
Kiki says
Can tbis be chillled and reheated? Thanks!
maggie says
Of course! You can also freeze it.
Best, Michelle
kim d says
Crab and sweetcorn for me
Amy Jo McLellan says
I'm not sure but I'll go with chicken noodle soup!
sharon martin says
a chicken noodle soup
Tammy Neal says
Chicken soup x
Angela Macdonald says
I like Hot & Sour soup with crab
Kelly West says
my Mum's chicken noodle soup! It's delicious
Hazel Rea says
French onion soup.
Averil Lea says
Onion soup
Aaron Milne says
French onion soup
Sandra Fortune says
I like scotch broth
josie bicknell says
love homemade french onion soup
Helen Jones says
French onion soup
Adrian Bold says
Shrimp Dumpling Suimono
Fiona jk42 says
my favourite is French onion soup, made with vegetable stock as I'm vegetarian
Irene Murdoch says
Thai chicken noodle soup
Anthea Holloway says
Chicken noodle soup is clear and I like it very much.
Sheri Darby says
My husband's clear chicken soup
Sheila Reeves (CakeReev) says
I love clear onion soup, never made i myself though!
Mandy Betts says
French onion soup
Maria P says
I love French onion soup
Sheena Batey says
Crab and sweetcorn
Francesca H says
Ohhhhhhhh I love Miso soup!!
Charlotte says
i love a good chicken soup!
Christina Palmer says
I love chicken noodle soup
Clare Hubbard says
This recipe looks amazing, have saved to make later this week 🙂 my fav clear soup is probably noodle soup.
Kim M says
Like a clear vegetable soup - put veg in my slo cooker with stock, slo cook then strain x
Keith Hunt says
Winter Clear Vegetable Soup
Victoria Prince says
I love a clear vegetable soup 🙂
Lesley Bambridge says
Signed up to your email newsletter, thank you so much
michelle says
Welcome! 🙂
Lesley Bambridge says
It's chicken all the way with me. there is nothing more comforting
Martina Pichova says
French onion soup.
Ruth Harwood says
Chicken and veg!
Carolyn E says
A clear chicken broth served Vietnamese style as pho.
Sharon Everett says
Chicken noodle soup. 💕
Claire Woods says
onion soup,
Peter Watson says
Onion soup
Arabella Bazley says
I love Tom Yum soup which can be sort of clear depending who makes it!
Sarah Roberts says
All subscribed and confirmed, Thank you and Happy Christmas.
michelle says
Yay! Welcome and same to you Sarah!
Sarah Roberts says
Love a nice chicken noodle soup with dumplings
Anthony G. says
Subscribed to newsletter. Thanks.
michelle says
Yaay!
Anthony G. says
One more here for the French onion soup contingent! 😁
iain maciver says
French onion soup
Sarah Mccaffery says
My favourite is a beef broth.
Hayley Lynch says
I love Miso soup
Susan B says
Clear noodle and vegetable soup does it for me.,
Margaret Mccaffery says
French onion soup
Lisa Day says
Chicken Clear Soup with Dumplings.If you do the chicken in the slow cooker it tastes lovely.
Mark Mccaffery says
Chicken noodle.
Hannah Wood says
Has to be for me French onion soup 🙂
cheryl hadfield says
I love hot and sour soup
Jo m welsh says
A lovely chicken broth always goes down well.
melanie stirling says
French onion soup, I love it.
Ali says
Can this be frozen?
Michelle Minnaar says
I don't see why not! 🙂
Kim Neville says
Love this recipe. I serve mine with a mountain of spring onions on top! 🙂
sam macaree says
i like clear chicken soup
Lisa Troccoli says
I would love a chicken noodle soup x
michelle says
right now - me too!
Sharon Martin says
chicken noodle soup
michelle says
so great!
Cassandra D says
The Chinese bang bang chicken recipe.
michelle says
check out my recipe 🙂
Jayne Kelsall says
Probably a French Onion soup .x
michelle says
omgsh! I love onion soup with lots of cheeeese on top
Katherine Lucas says
I'm sure I would start with a Chicken broth as it's one of my faves for the cooler weather
michelle says
agreed. same here
michelle says
enjoy 🙂
Jayne Kelsall says
Probably a chicken consomme , which I love .x
michelle says
nice one
cheryl hadfield says
I would make a chicken soup
michelle says
lovely
Natalie Crossan says
Miso soup with tofu 🙂 So delicious xx
michelle says
agreed
Liam Bishop says
I do like a nice pho, I still count it as soup!
michelle says
haha, nice. Me too actually. I adore pho
michelle says
I love onion soup!
Solange says
Onion soup.
michelle says
yum
Cant Cook says
Serving size, it's says 1
I challenge anyone to think 1.5L of soup is One Portion!!
Having said that I did have two massive bowls last night and will eat the rest tonight for dinner. Very tasty, if I were blindfold I couldn't tell the difference between mine and local take away and I'm really happy because I'm not a good cook at all. But had to try this as you can't seen to buy it on a supermarket. Will definitely make again
Michelle Minnaar says
Hey, I just checked over all the details. The soup serves 6. You must have checked the nutritional information which gives a breakdown of 1 portion. 🙂
Tracy Nixon says
A tasty chicken broth!
michelle says
nice
Tracey Peach says
I don't know any! Blimey I promise I do eat! lol
michelle says
haha 🙂
Jade Hewlett says
I would make chicken soup
michelle says
classic 🙂
Leila Benhamida says
I recently turned vegetarian. I omitted the chicken and used vegetable stock instead. Tasted pretty good!
michelle says
It just proves you don't always need meat in a dish. Glad you enjoyed it!
mervyn Hosking says
Made this many times although I use creamed corn and five cups of stock . Also to save time , buy roast chicken from the supermarket.
michelle says
I haven't had this in ages. You just made me hungru!!
Angie says
Omg loved it I made it and all my staff and hostel guest loved it. I do love this soup but now I can make it myself thank you ☺️☺️☺️☺️
Michelle Minnaar says
So glad to hear, Angie. Happy cooking!