Easy Chicken and Sweetcorn Soup Recipe

This chicken and sweet corn soup is a heartwarming dish that’s perfect for any occasion. It's quick to prepare and full of comforting flavors, making it an ideal choice for a cozy lunch or dinner. Plus, it's so simple to make - just a few easy steps are all you have to follow to put it together.

My Take on Chicken and Sweet Corn Soup

Chicken and sweet corn soup is a staple in my kitchen, especially during the cooler months when all I crave is something warm and comforting.

This recipe has become a family favorite due to its rich flavor and satisfying texture.

The combination of tender shredded chicken, sweet corn, and creamy broth is both nourishing and delightful.

I love how the soup brings together the sweetness of corn and the savory notes of chicken and ginger.

Ingredients

• 4 cups chicken stock
• 2 tablespoon cornstarch
• 1 ½ cup shredded cooked chicken
• 2 spring onions, sliced, white and green parts divided
• 1 carrot, chopped
• 1 teaspoon ground ginger
• 7 oz. creamed corn
• 8 oz. sweet corn, frozen
• 3 eggs, whisked
• Salt and pepper, to taste

How to Make Chicken and Sweet Corn Soup

This Chicken and Sweet Corn Soup recipe is straightforward and easy to follow.

Here’s how to create a delicious, warming soup in just a few steps.

Step One: Prepare the Cornstarch Slurry

In a small bowl, combine ½ cup of the chicken stock with the cornstarch and set aside. This slurry will be used later to thicken the soup.

Step Two: Cook the Soup Base

In a large pot, add the remaining chicken stock, shredded chicken, the white part of the spring onions, chopped carrots, ground ginger, creamed corn, sweet corn, salt, and pepper.

Bring the mixture to a boil over medium-high heat.

The aroma that fills the kitchen as the soup comes to a boil is simply delightful, making this step one of my favorites.

Step Three: Simmer and Thicken

Reduce the heat to low and let the soup simmer for about 10 minutes until the carrots are tender.

Then, whisk in the cornstarch slurry, stirring constantly to prevent lumps.

Continue to cook until the soup has gently thickened, which should take about 2-3 minutes.

Step Four: Add the Eggs

Gradually whisk in the whisked eggs, stirring constantly to create beautiful egg threads throughout the soup. This technique not only adds texture but also gives the soup a lovely, rich appearance.

Step Five: Serve

Serve the soup warm, garnished with the green parts of the spring onions.

This not only adds a pop of color but also a fresh, vibrant flavor that complements the richness of the soup. Enjoy!

How to Store Chicken and Sweet Corn Soup

Leftover Chicken and Sweet Corn Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Also, for what it's worth, this soup also freezes well, making it perfect for meal prep. It'll stay good for up to 3 months when it's frozen.

FAQs About Chicken and Sweet Corn Soup

Can I use fresh corn instead of frozen?

Yes, you can use fresh corn kernels if you prefer. Simply cut the kernels off the cob and use them in place of the frozen corn. Fresh corn adds a nice crunch and sweetness to the soup.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup ahead of time and store it in the refrigerator. When ready to serve, reheat and add the whisked eggs just before serving for the best texture.

My Final Thoughts

This chicken and sweet corn soup is a comforting and easy-to-make dish that’s perfect for any occasion.

The combination of tender chicken, sweet corn, and a rich, flavorful broth makes it a favorite in our household.

I love how this soup is both nourishing and satisfying, it's perfect for warming up on a chilly day.

Anyway, I hope you enjoy making and eating this soup as much as we do.

As always, don’t forget to leave a comment below if you try it out and share your thoughts!

More Dinner Recipes

If you’re looking for more tasty and easy dinner recipes, check one of these out next:

• Chicken, sausage, and shrimp gumbo
• Copycat Qdoba chicken
• Creamy chicken and chorizo pasta
• Crockpot honey garlic chicken breasts
• Salmon patties