Chinese Chicken and Sweetcorn Soup

5 from 1 vote

Chinese Chicken and Sweetcorn Soup

Make the best Chinese Chicken and Sweetcorn soup at home with this easy recipe. Enjoy tender shredded chicken, sweet corn kernels, surrounded by egg ribbons in a warming umami broth with just 20 minutes of cooking and prep time.

Prep Time5

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 310kcal

Author: Helen

Equipment

1 saucepan
1 whisk

Ingredients

3 eggs
1 litre chicken stock (Note 1)
2 spring onions/scallions thinly sliced, green and white parts separated
3 tbsp cornflour/cornstarch
4 tbsp water
1 tsp chicken stock powder equivalent to one stock cube - (Note 2)
1 tsp sesame oil
½ tsp garlic powder
1.5 tsp salt
¼ tsp white pepper
300 grams cooked shredded chicken (Note 3)
300 grams corn (Note 4)

US Customary - Metric

Instructions

Crack the eggs into a jug or bowl, beat until smooth and set aside.
3 eggs
Make the slurry by mixing the cornflour/cornstarch with the water in a cup or small bowl.
3 tbsp cornflour/cornstarch, 4 tbsp water
Place a pan on a medium to high heat, add the chicken stock and white parts of the spring onions/scallions and bring to boil.
1 litre chicken stock, 2 spring onions/scallions
Reduce the heat of the pan to medium once the stock starts to boil and stir in the cornflour/cornstarch slurry.
Stir in the chicken stock powder, sesame oil, garlic powder, salt and white pepper.
1 tsp chicken stock powder, 1 tsp sesame oil, ½ tsp garlic powder, 1.5 tsp salt, ¼ tsp white pepper
Slowly pour in the beaten eggs, stirring continuously as you go to form small egg ribbons.
Add the cooked chicken and corn and increase the heat of the pan to bring the soup to a gentle simmer.
300 grams cooked shredded chicken, 300 grams corn
Serve immediately, topped with the green parts of the spring onions/scallions

Notes

Chicken stock: You can use fresh chicken stock or powdered stock/cubes. You can also use vegetable stock if you prefer.
Extra chicken stock powder: Adding extra stock powder deepens the tasty savoury flavour. However, if you have made stock using a generous amount of stock power this may not be necessary. I advise tasting first.
Chicken: if you do not have leftover cooked chicken, you can use store-bought
rotisserie chicken or cook up some chicken from scratch. Simply poach or bake
chicken legs or fry and gently boil breast or thighs.
Corn: You can use tinned, frozen or fresh corn. If you're using frozen corn there's no need to defrost it first, just make sure you simmer it in the soup for a few minutes until hot.

Nutrition