Chicken and Sweetcorn Soup

    25 min

    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.

    322 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (81)


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


    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


    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