Quick Chicken and Sweetcorn Soup
This quick chicken and sweetcorn soup is so easy to make and tastes just like the ones you order from a restaurant. It is perfect as a starter or light lunch, especially when you are feeling under the weather. Made with store bought chicken stock, this delicious soup can be on the table in under 30 minutes.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 L low sodium or regular chicken stock
- 420 gm creamed corn (1 can)
- 1/4 tsp salt (or to taste (omit if using regular stock))
- pepper, (to taste)
- 2 ginger slices
- 1 chicken breast (or 2 thigh fillets)
- 1 large egg (beaten)
- 1/2 tsp soy sauce ((optional))
- 2 tbsp cornstarch
- 2 tbsp water
- spring onions ((optional))
- coriander / cilantro ((optional))
Instructions
- 1
In a pot on medium high, add the chicken stock, creamed corn, salt, pepper and ginger. Bring the pot to the boil.
- 2
Once the pot is boiling, add the chicken and turn the heat down to medium. Cook for 12-14 minutes.
- 3
Take the chicken out and check if it is cooked. If yes, then set aside to cool. If not, put it back into the pot until done.
- 4
Turn the heat down to low. Shred the chicken once it is cool enough to handle.
- 5
Bring the soup to a low simmer. Slowly swirl the soup in a circular motion with a spoon and add the beaten egg in small batches.
- 6
Add in the soy sauce (if using) and taste check. Adjust the soup to your taste.
- 7
Optional step: make the thickener by combining the cornstarch and water in a small bowl and stirring until the cornstarch is completely dissolved. Add the thickener to the soup then stir through.
- 8
Just before serving, fish out the ginger and add the shredded chicken back into the soup.
- 9
Garnish with the spring onion and/or coriander.