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A blue bowl of Chicken and Corn soup decorated with chopped spring onions.

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 7 votes
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Course: Dinner
Cuisine: Chinese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 serves
Calories: 347kcal


  • Stove-top or Thermomix


  • 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


Conventional Method

  • 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. 

Thermomix Method

  • 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.


Chicken - I recommend using a store-bought BBQ chicken or precooked shredded chicken for this recipe. If you prefer, you can poach and shred two small chicken breasts.
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.
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.


Calories: 347kcal | Carbohydrates: 40g | Protein: 28g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 1004mg | Potassium: 665mg | Fiber: 2g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 8.3mg | Calcium: 30mg | Iron: 2.1mg