Sweet Corn Chicken Soup
If you've got boneless chicken breast, sweet corn kernels and creamed corn, you're most of the way to this chicken: about 65 minutes of cooking across 7 steps. You'll find the full ingredient list (with a scaler to change the servings), 7 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Bring the chicken stock to a gentle boil in a large pot, then add the chicken breast and poach for about 12 minutes until cooked through to at least 74 C (165 F).
- Remove the chicken, let it cool slightly, then shred it finely and set aside.
- Add the sweet corn kernels, creamed corn, and diced carrot to the simmering stock and cook for 5 minutes until the carrot is tender.
- Return the shredded chicken to the pot and season with salt and white pepper.
- Mix the cornstarch with 4 tablespoons of cold water to make a smooth slurry, then stir it into the soup and simmer for 2 to 3 minutes until lightly thickened.
- Beat the egg in a small bowl, then slowly pour it into the soup in a thin stream while gently stirring to form delicate egg ribbons.
- Taste and adjust the seasoning, then ladle into bowls and garnish with sliced spring onions before serving.
You'll use: Large pot Β· Saucepan
Ingredient substitutions
- Cornstarch
- 2 tbsp flour per 1 tbsp cornstarch (as thickener)
Tips & common questions
How long does Sweet Corn Chicken Soup take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of cornstarch?
Try 2 tbsp flour per 1 tbsp cornstarch (as thickener). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Sweet Corn Chicken Soup is an original recipe developed in-house by Consomee. Photo: Chicken sweet corn soup.jpg by Thamizhpparithi Maari, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.