Simple Chinese Chicken & Corn Soup made in just 20 minutes… a super healthy recipe that’s perfect for an easy lunch or a quick weeknight dinner.
When the weather cools off, this is one of our favourite soup recipes! It takes just 20 minutes to make… and tastes just like your favourite takeaway Chicken & Corn soup!
Chinese Chicken & Corn Soup… just like the restaurant version!
Chicken & Corn Soup has always been my number one pick at my local Chinese restaurant – and this recipe tastes just like that! Shredded chicken mixed through a creamy corn soup, sprinkled with extra spring onions and drizzled with soy sauce. This is one totally addictive and delicious soup recipe.
Chicken & Corn Soup Ingredients
A few basic ingredients are needed to make this family-friendly soup…
Chicken
I 100% recommend using a store-bought BBQ chicken for this recipe. It’s going to save you heaps of time and you’ll have dinner sitting on the table in less than 20 minutes!
If you can’t grab a BBQ chicken, then you can always poach and shred a couple of small chicken breasts. It’s a little more time consuming, but you’ll get the same delicious tasting soup in the end!
Corn
This recipe uses a mix of creamed corn and corn kernels which gives you the perfect mix of creamy soup with little bursts of corn kernels.
Egg Whites
To get that classic Chinese egg drop soup, you simply drizzle 2 lightly beaten egg whites into the soup while it’s cooking… so easy!
Cornflour
I like to thicken my soup up with a little bit of cornflour dissolved in water.
Sauces and flavourings
A mix of soy sauce, sweet chilli sauce, garlic and spring onions take this classic soup to a whole new level!
A 20 minute weeknight dinner made using a cooked BBQ chicken
The best thing about this soup is that it’s made using a store-bought rotisserie barbecue chicken from the supermarket.
This is my go-to dinner when I’m running late… I race into the supermarket, grab a hot cooked chicken, drive home and this soup is on the table less than 20 minutes later. Too easy!!!
Chicken & Corn Soup variations
This soup is too good you’ll want to make it over and over again. But if you’re after something a little different, check out these variations:
- Chicken, Corn & Noodle Soup – just like the original but with the addition of yummy egg noodles!
- Slow Cooker Chicken & Vegetable Soup – the perfect soup when you’re fighting a cold or flu.
- Slow Cooker Chicken & Corn Chowder – a hearty, creamy soup made in the slow cooker.
More delicious winter soup recipes
Chicken & Corn Soup - Conventional Method
Ingredients
- 1000 ml liquid chicken stock
- 2 tsp minced garlic
- 420 g creamed corn
- 125 g corn kernels drained, rinsed
- 3 spring onions thinly sliced
- 2 cups shredded cooked chicken see notes
- 2 tsp soy sauce extra for serving
- 1 tbs sweet chilli sauce
- 2 tbs cornflour dissolved in a little water
- 2 egg whites lightly beaten
Instructions
- Place the liquid chicken stock, garlic, creamed corn, corn kernels and half the chopped spring onion in a saucepan over medium-high heat. Cover and bring to the boil.
- Reduce heat to low and then simmer for 5 minutes.
- Add the shredded chicken, soy sauce and sweet chilli sauce and stir to combine.
- Simmer for 5 minutes or until heated through. Add the cornflour dissolved in a little water and stir. Simmer for a further 5 minutes.
- Gradually drizzle in the whisked egg whites and stir until cooked.
- Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.
Notes
Chicken & Corn Soup - Thermomix Method
Ingredients
- 3 spring onions roughly chopped
- 2 tsp minced garlic
- 10 g olive oil
- 1000 g liquid chicken stock
- 420 g creamed corn
- 125 g corn kernels drained, rinsed
- 2 cups shredded cooked chicken see notes
- 2 tsp soy sauce extra for serving
- 1 tbs sweet chilli sauce
- 2 tbs cornflour dissolved in a little water
- 2 egg whites lightly beaten
Instructions
- Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
- Add the olive oil and saute for 3 minutes, 100 degrees, Speed soft.
- Add the liquid chicken stock, creamed corn, corn kernls and shredded chicken and cook for 15 minutes, 100 degrees, Reverse, Speed 1.
- Set the timer to 2 minutes and mix on Speed 1, 100 degrees. Slowly add the soy sauce, sweet chilli sauce, cornflour (mixed with water) and the lightly beaten egg whites.
- Pour the soup into serving bowls and top with the remaining spring onion and extra soy sauce.
Notes
I just cooked this for dinner. It was delicious. I didn’t change a thing. Thanks again for another yummy recipe!
Yipppeee! Thank you!!!
Can you use a BBQ chicken that has been cooled in the fridge, or is it best to use a fresh hot one?
Hi Cherie-Ann, if you’re planning on cooking the soup with the cold chicken and eating it all at once, that’s totally fine. I just wouldn’t reheat it again. But if you cook it with hot chicken that hasn’t been cooled, you can definitely re-heat it or freeze it xx
Thanks Lucy. Good point.
I hope you like it!!! xx