Chicken and corn soup

Warm up with a bowl of this classic favourite.
Chicken and sweet corn soup

Chicken and sweet corn soup


Hot, creamy and packed full of flavour, this classic chicken and sweet corn soup is wonderfully warming, perfect for a cool winter’s evening.

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1.Bring stock, water, wine, ginger, garlic, soy sauce and chicken to the boil in a large saucepan over medium heat.
2.Reduce heat; simmer about 7 minutes, or until chicken is just cooked through. Remove chicken from stock; when cool enough to handle, shred coarsely.
3.Return stock to the boil. Break egg into a small bowl; whisk lightly. Slowly pour egg into stock, whisking constantly so it forms small threads.
4.Add creamed corn, kernels and chicken to stock; return to the boil.
5.Ladle soup into serving bowls; sprinkle with onions.

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