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chicken and sweetcorn soup in a bowl
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4.67 from 3 votes

Chicken and Sweet Corn Soup

My homemade chicken and sweet corn soup is easy, wholesome, nutritious, and delicous! This recipe is perfect as a light main or starter - and everyone will love the Asian-inspired flavors.
Course Appetizer, Main Course, Soup
Cuisine American, Asian
Keyword chicken and corn soup, chicken and sweet corn soup, chicken and sweetcorn soup
Prep Time 10 minutes
Cook Time 10 minutes
Simmering Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6 people
Calories 141kcal


  • medium pot/ saucepan


  • 1 small chicken
  • 2 medium eggs, lightly beaten
  • 1 can creamed corn (15oz/ 425g can)
  • 1 small knob green ginger, bruised and peeled
  • 1 clove garlic, peeled and roughly chopped
  • ¼ cup shallots, finely chopped
  • ¼ cup cornflour
  • ¼ cup water
  • 1 teaspoon salt
  • few drops sesame oil
  • extra water, to cover


  • Cut chicken into quarters and add to medium pot.
  • Just cover chicken with water, add salt, ginger, and garlic, and bring pot to the boil.
  • Reduce heat to a simmer, cover, and allow to simmer for 1.5 hours to make a stock.
  • Strain the stock and reserve 5 cups. Store any remaining stock in an air-tight container in the freezer for later use.
  • Remove chicken meat from bones and discard bones.
  • Cut chicken meat into small pieces and set aside.
  • Bring the 5 cups of stock to the boil.
  • In a small bowl, blend ¼ cup cornflour with ¼ cup water.
  • When blended, stir the cornflour and water mixture into the stock. Keep stirring while boiling for 2 minutes.
  • Reduce heat to medium.
  • Add chicken and corn.
  • Gradually pour the eggs into stock pot while stirring constantly.
  • Add sesame oil.
  • Remove from heat and serve immediately into bowls.
  • Sprinkle shallots on top to garnish, or add a sprig of cilantro (coriander).


Please check out my notes and options below.
Cheers, Bella X