Nourishing soup for the whole family.
It’s winter and Sydney sure has had some really cold days of late! Cold to us Sydneysiders means that the high for the day is around 16 degrees celsius with a low of around 8 degrees. I know, that’s not that cold but for us beach lovers it is. It’s because of this cold weather that I made this chicken sweet corn soup one evening to warm up the family.
If you love going to Chinese restaurants for dinner then you’ll be familiar with this delicious soup. However, many restaurants go heavy handed with both salt and MSG. There’s quite a bit of controversy around MSG, or monosodium glutamate… also known as E621, a flavour enhancer. I don’t know about you, but I would rather my kids not eat this if at all possible!
When dining out, this soup is often served in small bowls as a starter but that doesn’t mean it can’t be the main meal if you make it yourself at home. That’s what I did. It’s filling enough to only serve this for dinner.
If you’re looking for a quick and easy soup to make mid-week for the family, look no further. This is definitely a hearty winter soup the whole family will enjoy.
A quick & easy tip
I’m all about taking a short-cut or two where possible. That’s why this chicken sweet corn soup is made using a cooked chicken you buy from the supermarket. Skin, bones and stuffing removed the chicken is then shredded into easy pieces to eat. Added at the end of making this soup it just needs to be warmed up. If you add the shredded chicken in too soon it will disintegrate.
Want another delicious recipe?
If you like this recipe, you’ll also love others available here. From pastas to risottos, cookies to desserts, and bliss balls to gluten-free options with everything in between. There is truly something here for everyone. I have developed this website to provide family-friendly recipes where I maximise both fresh produce while minimising cost.
Chicken Sweet Corn Soup
Ingredients
- 1 L chicken stock
- 1 rotisserie-cooked chicken, shredded with bones, skin and stuffing removed
- 1 tablespoon light soy sauce
- 2 teaspoons finely grated fresh ginger
- 2 tablespoons cornflour
- 1/4 cup water
- 420g can creamed corn
- 3/4 cup frozen corn
- 3 Eggs
- 1 teaspoon sesame oil
- 6 green shallots, ends trimmed, thinly sliced, spring onions
- Salt & freshly ground black pepper
Instructions
- Place the chicken stock, soy sauce and ginger in a large saucepan and bring to the boil over high heat.
- Place the cornflour in a small bowl and gradually stir in the water until smooth and combined. Gradually stir this into the stock mixture and cook for 2 minutes or until thickens slightly.
- Add the creamed corn and frozen corn, stirring occasionally for 2 minutes or until hot and frozen corn is cooked through.
- Use a fork to whisk the eggs in a small bowl. Gradually pour the egg into the soup, stirring constantly with a wooden spoon. Cook for 2 minutes or until ribbons swirl through the soup. Remove from heat.
- Add the shredded cooked chicken and stir to combine.
- Taste and season with salt and pepper. Ladle soup into serving bowls and sprinkle with green shallots. Serve immediately.
Notes
- A small rotisserie chicken is perfect for this soup. We often get these discounted at the supermarket if they've been sitting in the warmer for a couple of hours.
- If you don't have a rotisserie chicken, substitute with 2 boneless skinless chicken breasts that you cook in step 1 above for 5 minutes, then remove before proceeding to step 2. Shred these chicken breasts and proceed to add these into the soup as you would the shredded rotisserie chicken.
- Serve this soup with fresh crusty bread for a warming family meal.