Chicken and Sweetcorn Soup

How to Make Chicken and Sweetcorn Soup

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1. Bring the stock and ginger to a simmer in a large pan and cook for 5 minutes.

   Mark done Start 5 min timer

2. Add the chicken, stirring to separate the pieces, and simmer for 5 minutes, until cooked through.

   Mark done Start 5 min timer

3. Stir in the creamed sweetcorn, soy sauce, white pepper and salt and return to a simmer.

   Mark done

4. Mix the cornflour and cold water until smooth, stir it into the soup, and simmer for 2 minutes, until lightly thickened.

   Mark done Start 2 min timer

5. Stir the soup in one direction to make a gentle whirlpool and pour the beaten egg in a thin stream, so that it sets into ribbons.

   Mark done

6. Turn off the heat, stir in the sesame oil, fish out the ginger, and serve topped with the spring onions.

   Mark done

Tips for Making Chicken and Sweetcorn Soup

• Pour the egg in a thin stream into a moving, barely simmering soup. Dumped in all at once it sets into rubbery scrambled lumps.
• Add the cornflour slurry gradually and stop when the soup coats a spoon. It thickens more as it cools.
• Cut the chicken very small. Tiny pieces cook quickly and stay tender, which is what keeps the soup smooth.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Chicken and Sweetcorn Soup

• Prawn crackers
• Egg fried rice
• Sesame prawn toast

Storing & Reheating Chicken and Sweetcorn Soup

Keeps in the fridge for up to 3 days. Reheat gently and loosen with a splash of stock or water, as it thickens. It does not freeze well.

Chicken and Sweetcorn Soup FAQ: Common Questions

Chicken and Sweetcorn Soup Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.