Name: Classic Chicken and Sweetcorn Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 250 g Chicken breast; 1 litre Chicken stock (low sodium); 200 g Sweetcorn (canned or frozen), drained; 1 large Egg; 2 tablespoons Cornflour (corn starch); 3 tablespoons Cold water; 1 tablespoon Soy sauce (light); 1 teaspoon Sesame oil; 1 cm piece Ginger, grated; 2 Spring onions, finely sliced; Pinch White pepper, ground

Classic Chicken and Sweetcorn Soup

This comforting Chinese-inspired soup features tender shredded chicken, sweet corn kernels, and a velvety broth, perfect for a warming starter or light supper. Its delicate flavour is enhanced by a touch of ginger and sesame oil, offering a balanced and satisfying experience.

Total: 25 min
Serves: 4
Style: Easy · Chinese

Scale the recipe

4 servings

Macros per serving

Verify macros · Pro

Calories

185kcal

Protein

22g

Carbs

12g

Fat

Fibre 2g · Sugar 3g · Sodium 550mg · Batch total 740 kcal

Ingredients

Chicken breast250 g
Chicken stock (low sodium)1 litre
Sweetcorn (canned or frozen), drained200 g
Egg1 large
Cornflour (corn starch)2 tablespoons
Cold water3 tablespoons
Soy sauce (light)1 tablespoon
Sesame oil1 teaspoon
Ginger, grated1 cm piece
Spring onions, finely sliced2
White pepper, groundPinch

Method

01
Prepare the Chicken10 min
Place the chicken breast in a medium saucepan. Cover with cold water, bring to a gentle simmer, then reduce heat and cook for 8-10 minutes, or until cooked through and no longer pink. Remove the chicken, allow to cool slightly, then shred finely using two forks. Discard the cooking water.
02
Prepare Cornflour Slurry1 min
In a small bowl, whisk together the cornflour and 3 tablespoons of cold water until smooth. Set aside.
03
Combine Soup Base5 min
In a large saucepan, pour in the 1 litre of chicken stock. Add the shredded chicken, 200 g of sweetcorn, 1 tablespoon of light soy sauce, and the 1 cm piece of grated ginger. Bring the mixture to a gentle boil.
04
Thicken the Soup2 min
Once boiling, give the cornflour slurry another quick whisk and slowly pour it into the simmering soup in a steady stream, stirring constantly. Continue to stir until the soup thickens to your desired consistency, which should take about 1-2 minutes.
05
Add the Egg2 min
Crack the large egg into a small bowl and lightly whisk. Remove the soup from the heat. Slowly pour the whisked egg into the hot soup in a very thin stream, stirring continuously with a fork or chopsticks to create delicate egg ribbons. Do not boil the soup again after adding the egg.
06
Season and Finish1 min
Stir in the 1 teaspoon of sesame oil and a pinch of ground white pepper. Taste and adjust seasoning if necessary; you may wish to add a little more soy sauce or a touch of salt.
07
Garnish and Serve1 min
Ladle the hot soup into individual bowls. Garnish generously with the finely sliced spring onions before serving immediately.

Pair it

Chef's tips

For extra depth of flavour, toast the sesame oil lightly in the pan for 30 seconds before adding to the soup, but be careful not to burn it.
Ensure your chicken stock is good quality; it forms the backbone of this soup's flavour. Low sodium is recommended so you can control the saltiness yourself.
To achieve very fine egg ribbons, pour the egg mixture through the tines of a fork while stirring the soup steadily.
If you prefer a thicker soup, you can increase the cornflour by an additional half-tablespoon; for a thinner soup, use slightly less.