Chicken and Sweetcorn Soup

  • 189saves
  • 25min

About this recipe: This soup will give your local Chinese take-away a run for its money. Chicken is simmered with cream style corn and egg white strands. Enjoy as a starter.



Serves: 4 

  • 800ml chicken stock
  • 420g tinned cream style corn
  • 75g shredded, cooked chicken meat
  • 1/4 teaspoon ground white pepper
  • salt to taste
  • 2 tablespoons cornflour
  • 125ml water
  • 1 tablespoon sesame oil
  • 1 egg white
  • spring onions, to garnish


Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a medium stock pot combine stock, cream style corn and chicken. Bring to the boil, reduce heat and add pepper and salt. Bring back to the boil.
  2. In a separate bowl mix the cornflour with water. While the soup is boiling add this mixture and stir constantly until well mixed.
  3. Season with sesame oil by adding a few drops at a time. Reduce heat and slowly add egg white while swirling the soup with a fork in order to break egg pieces apart.
  4. Add chopped spring onions to garnish and serve hot.

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Reviews (7)


made this today and it is very tasty and a hit with the whole family. They asked when I would be making it again - 27 Jan 2013


, this is an easy and fantastic dish - 22 Aug 2011


Just cooked this soup for lunch for my poorly kids - one having had four wisdom teeth removed and the other has tonsillitis. It was brilliant - so easy and so delicious - a complete hit. The only thing I did differently was I cooked some chicken thigh bones and whole chicken wings to make the stock and used the meat off everything for the soup - really tasty. - 23 Oct 2013

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