Best chicken corn soup. An easy delicious budget version of the classic soup taking just 30 minutes to make. Made in one pot using frozen sweetcorn!
This best chicken corn soup recipe is so tasty.
It takes just 15 minutes prep and 15 minutes cooking to serve this version of the authentic chinese chicken corn soup that you order from Chinese restaurants.
Bonus! This is a healthy chicken and corn soup. It's a thick and creamy soup but it isn't made with any cream / heavy cream.
This Chinese corn soup recipe is made naturally sweet from the corn so there's no artificial sweeteners either.
You can use canned cream corn for this recipe if you want. I use frozen sweetcorn to make it as cheap and free from any additives as possible.
My step by step guide below shows you how to make creamed corn using frozen sweetcorn.
It's very similar to the method I use in my popular corn chowder, creamy sweetcorn chowder recipe!
Although I've made this creamy corn soup with chicken you could easily make it into a vegetarian sweet corn soup by removing the chicken.
Often nothing beats of good bowl of soup on a cold day.
This is definitely a really hearty soup. One that the whole family will love.
Some people like to add a little soy sauce or sesame oil in when serving. That's a personal preference feel free to add if you want to!
You could also stir in some extra veggies too like green beans or broccoli. That way you could make it a complete meal for dinner!
Jump to:
Ingredients
- Frozen Sweetcorn
- Chicken Stock
- Boneless Skinless Chicken Breast
- Freshly Ground Salt And Black Pepper
- Egg
- Corn Flour / Corn Starch
- Water
- Spring Onions / Scallions
- Coriander / Cilantro (optional for garnish)
See recipe card for quantities.
Instructions
Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy chicken corn soup recipe:
How To Make Creamed Corn Using Frozen Sweetcorn
Step 1
- Defrost frozen sweetcorn. Blend in a food processor.
Step 2
- Place large saucepan over a medium heat. Add the stock, chicken and blended corn. Simmer for 15 minutes.
Step 3
- Remove the chicken and shred.
Step 4
- Season to taste. Stir in beaten egg in small batches.
Steps 5 & 6
- Add corn flour tablespoons of water mixture and stir soup to thicken it.
- Add shredded chicken and spring onions into soup.
Step 7
- Serve in bowls garnished with the chopped coriander.
Substitutions
- Frozen Sweetcorn - you can also use canned corn or fresh corn.
- Chicken Stock - I use homemade chicken broth but chicken bouillon cubes or even vegetable stock cubes are OK too.
- Boneless Skinless Chicken Breast - substitute with packaged shredded chicken breasts or shredded leftover roast chicken / rotisserie chicken.
- Freshly Ground Salt And Black Pepper
- Egg
- Corn flour / Corn Starch
- Water
- Spring Onions / Scallions - or use finely chopped green onions.
- Coriander / Cilantro (optional for garnish) - you could also use fresh parsley.
Equipment
For This Creamy Chicken Corn Soup Recipe You May Need….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
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FAQ's
How To Store Chicken Corn Soup?
The soup can be made ahead and stored in the fridge for 3 - 4 days maximum.
Can I Freeze Chicken Corn Soup?
Yes the soup can be transferred to an airtight container and frozen.
How To Reheat Chicken and Sweetcorn Soup?
Allow soup to thaw overnight in the fridge. Reheat it on the stovetop or in the microwave.
Other Similar Chicken Sweetcorn Soup Recipes
Best Chicken Corn Soup Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 250 g frozen sweetcorn
- 1 L Chicken Stock
- 170 g Boneless Skinless Chicken Breast
- Freshly Ground Salt And Black Pepper
- 1 Large egg beaten
- 2 tablespoon Cornflour
- 2 tablespoon Water
- 1 tablespoon Spring Onions chopped
- 1 tablespoon Chopped Fresh Coriander
Instructions
- Defrost frozen sweetcorn in microwave. Place in a food processor or blender and pulse it until it’s mostly blended.
- Place a large saucepan over a medium heat. Add the chicken stock, chicken breast and blended corn. Bring to the boil and simmer for about 15 minutes.
- Once chicken is cooked turn off heat. Remove from pot and shred it using two forks. Set aside.
- Season to taste the creamed corn mixture then slowly stir in the beaten egg in small amounts.
- Mix the cornflour and water together to form a paste then stir into mixture to thicken it.
- Add the shredded chicken and spring onions into the soup. Reheat if required.
- Serve in bowls garnished with the chopped coriander.
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this best chicken corn soup recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chef Mmi
This looks very very good. Simple yet flavorful ingredients.
Neil
Thank you Mimi! Yeah this is really simple to make. And delicious too!
Ben | Havocinthekitchen
Although I love a classic creamy corn chowder, sometimes you just want a lighter texture - particularly nowadays when it's super hot most of days. Great and delicious variation!
Neil
Yeah I love a classic creamy corn chowder too Ben. Have you checked my corn chowder out? The link is in the recipe post. But this also goes down well on warmer days too.
Velva
Love the simplicity of this corn chowder. Delicious. A wonderful use of corn during this time of year. Love it. Thanks for sharing.
Neil
Hi Velva. Thanks for your comment. It's not quite a corn chowder but it is similar. There's a link in the post for my actual corn chowder recipe if you're interested. Thanks again.
David @ Spiced
I do love thick and creamy soups! This one sounds perfect for the cool nights that I'm sure are coming soon. (We're not sure when since we're in a new area now...but I know they're coming!) Great tip on making creamed corn and using a paste to thicken this soup up. Definitely will be hanging on to this recipe!!
Neil
Thanks David. If it's thick and creamy soups you love then this one definitely fits the bill! I remember you said you were moving soon. I hope the move went well and when it comes to the time to make soup you give this one a go! Thanks! 🙂
Raymund | angsarap.net
I love soups, in fact its hard for me to eat anything without it. We have something similar where we also add spinach or moringa leaves, sometimes we can swap the chicken meat with crab meat. Yum
Neil
Adding spinach into this soup is a great idea. I love that Raymond and I'm going to give it a try! Also love the idea of swapping out the chicken meat with crab meat sometime. Thanks!
Sherry M
yes i like to use frozen corn in soups too. so easy and still delicious. this sounds great neil.
Neil
Thanks Sherry. Our weather seems to be on the turn here so I can see me making lots more batches of this soup soon!