• Quick
  • Serves 4
  • 30 mins cook

Chicken and corn soup

Chicken and sweet corn soup
Triple tested. For your success every time.

Hot, creamy and packed full of flavour, this delicious chicken and sweet corn soup is wonderfully warming, perfect for a cool winter's evening.


Chicken and corn soup

  • 3 cups (750ml) salt-reduced chicken stock
  • 1 cup (250ml) water
  • 2 tbsp chinese cooking wine or sherry
  • 3 cm piece (15g) fresh ginger, grated
  • 1 clove garlic, thinly sliced
  • 2 tsp salt-reduced soy sauce
  • 2 (400g) chicken breast fillets
  • 1 egg
  • 420 g can creamed corn
  • 310 g can corn kernels, rinsed, drained
  • 3 green onions (green shallots), thinly sliced


Chicken and corn soup

  1. Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat.
  2. Reduce heat; simmer about 7 minutes, or until chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.
  3. Return stock to the boil. Break egg into a small bowl; whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.
  4. Add creamed corn, kernels and chicken to stock; return to the boil.
  5. Ladle soup into serving bowls; sprinkle with onions.
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