This fast chicken and sweetcorn soup is really simple to cook and has a restaurant-quality flavor. When you're feeling under the weather, especially, it's ideal as a beginning or light meal. This tasty and healthful soup can be prepared in just 30 minutes using store-bought chicken stock.
Super Easy Chicken and Corn Soup Recipe

Recette de la soupe de poulet et maïs

Have you ever had Chinese-style chicken and corn soup?

Every time I make this soup, a nostalgic recollection from my youth comes to mind.

This dish, which my mother frequently prepared, is a creamy soup made entirely from cream corn in a can. She made it in far less time—only twenty minutes—than most creamy soups of the western style. It has been the typical soup for the majority of the Cantonese family, which may be why my mum made it so frequently.

For your next supper, I highly recommend giving the chicken and corn soup a try. It's simple to obtain the materials. You'll need chicken flesh, an egg, sweet corn, chicken broth in a can, plus a few readily available seasonings.



PREP TIME: 10 mins

COOK TIME: 20 mins

SERVINGS: 4 People (entree servings)



  • 1 liter of regular or low-sodium chicken stock
  • 1 chicken breast (or 2 thigh fillets)
  • Creamed corn, 420 grams (1 can)
  • 2 slices of ginger
  • Soy sauce, 1/2 tsp (optional)
  • 1/4 teaspoon of salt, or to taste (omit if using regular stock)
  • pepper, as desired
  • 1 big egg beaten

Thickener (optional)

  • 2. tbsp. cornstarch
  • 2 tbsp of water


  • spring onions (optional)
  • cilantro or coriander (optional)


  1. medium-highigh heat, combine the chicken stock, creamed corn, salt, pepper, and ginger in a pot. Bring the water to a boil in a pot.

  2. When the pot is hot, add the chicken and reduce the heat to medium. 12-14 minutes in the oven

  3. Check the chicken to see if it is cooked. If so, set it aside to cool in a covered bowl. If not, return it to the pot and cook until done.

  4. Once the chicken is cold enough to handle, reduce the heat to low and shred it. Store the shredded chicken in an airtight container until needed.

  5. Swirl the soup with a spoon in a circular motion, then add the beaten egg in small amounts.

  6. Taste and adjust the soy sauce (if using). Make the soup to your liking.

  7. Stir in the thickener (if used) until it is entirely incorporated.

  8. Remove the ginger and return the shredded chicken to the broth just before serving.

  9. Serve garnished with spring onion and/or coriander.


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