Chicken Corn Soup

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.

5 from 14 votes

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Course: Dinner, Lunch

Cuisine: Chinese, Soup

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: serves

Calories: 347kcal

Cost: $5

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.

Place spring onions and garlic into the Thermomix bowl. Chop on Speed 5 for 5 seconds. Scrape down the sides and repeat.
Add 1 tbs olive oil and saute for 3 minutes, 100 degrees, Speed soft.
Add the liquid chicken stock, creamed corn, corn kernels 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.

RECIPE NOTES & TIPS

Chicken - I recommend using a store-bought BBQ chicken or precooked shredded chicken in this recipe for convenience. If you prefer, you can poach and shred two small chicken breasts.
Noodles – if you’d like to make your soup even heartier, add a packet of 2 minute instant noodles (discard the flavour sachet) in the final 2 minutes of simmering.
Serving suggestions – serve this soup drizzled with extra soy sauce, chopped spring onions and a side of crusty bread.
Storing – this soup can be stored in the fridge and reheated and consumed within 2 days.
Freezing – if using pre-cooked chicken that has cooled before using in the soup then this soup is not suitable for freezing. However, if you poach and shred your own chicken and use it immediately (while still hot) then it can be frozen.