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Birds eye view of a bowl of best chicken corn soup served garnished with chopped coriander and a soup spoon in. Rest of soup in a saucepan at the top.

Best Chicken Corn Soup

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!
Course Lunch
Cuisine Asian, Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 229kcal
Author Neil


  • 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


  • 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.


Calories: 229kcal | Carbohydrates: 25g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 429mg | Potassium: 589mg | Fiber: 2g | Sugar: 7g | Vitamin A: 266IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg