This chicken and corn soup makes the perfect lunch or dinner. It’s so quick and easy to make, yet is packed full of flavour. It’s always a favourite meal in our house.
It’s also one of those meals that you can easily adapt to suit your tastes, or whatever you have lurking in your fridge. You can easily up the vegetable content with carrots, green beans or spinach. You can also omit the chicken if you prefer to make it a meat free meal.
This chicken soup uses a whole chicken breast, but if already have leftover roast chicken feel free to use that instead. Just shred the chicken and stir through the simmering chicken stock.
More flavour filled soups:
- Slow cooker chicken wild rice soup
- Slow cooker carrot soup
- Roasted pumpkin soup
- Cheesy broccoli soup
- Roasted sweet potato soup
How to make chicken and corn soup
To begin making this delicious soup, first add the chicken stock to a large saucepan and place over a medium heat. Bring to the boil. Add the whole chicken breast to the boiling stock, then reduce the heat to a simmer. Simmer for around 20 minutes, or until the chicken is cooked through.
Once the chicken is no longer pink inside, remove from the saucepan and shred using two forks. Return the shredded chicken breast to the simmering stock, along with the drained can of corn kernals, can of creamed corn, white parts of the spring onions (keeping the green parts for garnishing), grated ginger, minced garlic, soy sauce and a drizzle of sesame oil. Simmer for around 2 minutes.
Combine the cornflour and water in a small bowl, then pour into the simmering soup. Stir through, then allow to simmer for a further 2 minutes or until thickened slightly.
Whisk the eggs with a fork in a small bowl, then pour slowly into the simmering soup while stirring continuously. Simmer until the egg has formed white ribbons through the soup. Remove saucepan from the heat.
Ladle the soup into bowls, and garnish with the green parts of the sliced spring onions.
Chicken and Corn Soup recipe
- 6 cups chicken stock
- 1 chicken breast, left whole
- 420g can creamed corn
- 400g can corn kernals, drained
- 2 spring onions, sliced diagonally, separated into white and green parts
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- Drizzle of sesame oil
- 1 tablespoon cornflour
- 1/4 cup water
- 2 eggs
- Pour the chicken stock into a large saucepan, and bring to the boil over a medium heat. Once the stock is boiling, add the whole chicken breast and reduce the heat to a simmer. Simmer with the lid on until the chicken is cooked through.
- Remove the chicken breast from the saucepan and shred using two forks.
- Return the shredded chicken breast to the simmering chicken stock, along with the corn kernals, creamed corn, white parts of the spring onions, grated ginger, minced garlic, soy sauce and the drizzle of sesame oil. Simmer for 2 minutes.
- Combine the cornflour and water in a small bowl, the pour into the soup. Simmer for a further 2 minutes, or until the soup has thickened slightly.
- Whisk the eggs in a bowl using a fork. Slowly pour the whisked egg into the soup while stirring continuously. Simmer until the egg has formed white ribbons through the soup.
- Ladle the soup into bowls and garnish with the green parts of the spring onions.