Chinese style chicken and sweetcorn soup

    25 min

    A great way to use up the leftovers of a roast chicken, this is a staple in my house the day after my roast dinners!


    Gloucestershire, England, UK
    25 people made this

    Serves: 2 

    • 50g (2 oz) butter
    • 1 tablespoon cornflour
    • 1 red onion
    • 2 corn on the cob (or 1 large tin of sweetcorn)
    • 2 cloves garlic
    • 2 tablespoons Chinese cooking wine
    • 3 tablespoons dark soy sauce
    • leftover meat from 1 chicken (or 4 cooked chicken legs), skinned
    • 1 bay leaf
    • 1 litre (1 3/4 pints) chicken stock
    • squeeze of orange juice
    • black pepper to taste

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Heat the butter on a medium heat in a large saucepan, once melted add the onion and garlic and cook for a couple of minutes.
    2. Cut the sweetcorn kernels off the cobs (or open and drain the tin) and add this to the pan. Cook for a further 5 minutes, adding the cornflour.
    3. Add the cooking wine, orange juice and soy sauce, turn up the heat and reduce down.
    4. Add the stock and the bay leaf to the pan and bring to the boil.
    5. Cut the cooked chicken into rough cube sized pieces; add this to the pan along with a couple of the bones for flavour.
    6. After 15 mins boiling, remove the bones and bay leaf and serve.

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    Reviews in English (3)


    Something else. Sorry, forgot to mention the ginger! You'll need to put 1 -2 teaspoons of chopped fresh ginger in at the same time as the garlic! :-)  -  27 Sep 2009


    A really easy way to use up left overs. I changed a couple of things slightly to adapted to my store cupboard.  -  22 Nov 2010


    Easy soup to make, tasty and benifits from the extra ginger  -  05 Feb 2010