- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serving: 4 People
- Calories: 2879 kcal
- Carbohydrate Content: 391.89 g
- Cholesterol Content: 395 mg
- Fat Content: 82.54 g
- Fiber Content: 44 g
- Protein Content: 195.04 g
- Saturated Fat Content: 21.66 g
- Serving Size: 1
- Sodium Content: 6453 mg
- Sugar Content: 13.36 g
- Trans Fat Content: 0.609 g
Chicken Sweetcorn Soup
Chicken and sweetcorn soup is a quick and easy soup recipe. This Chinese soup is perfect for enjoying during winter. This hearty, slightly spicy soup combines baby corn cobs and cooked chicken. This soup is full of protein, chicken stock, veggies, chicken, and its so comforting and delicious. The best part of this chicken soup is that it takes only 30 minutes to prepare. It is perfect for serving in a winter dinner, and it keeps you warm. Make your own chicken sweetcorn soup with this easy recipe guide.
Ingredients of Chicken Sweetcorn Soup Recipe
- Canned sweetcorn - 150 gm
- Chicken stock - 700 ml
- Cooked chicken breasts - 2
- Baby corn cobs - 12
- Chopped ginger - 2 Tablespoons
- Light soy sauce - 2 Tablespoons
- Chili sauce - ½ Teaspoon
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
How to Make Chicken Sweetcorn Soup
Step 1: Place the canned sweetcorn in a food processor with 100 ml of the stock. Process until smooth.
Step 2: Strain the sweetcorn puree through a sieve, using the back of a large spoon to push it through.
Step 3: Cut the chicken into thin slices. Place the remaining stock in a saucepan and stir in the chicken slices.
Step 4: Add the sweetcorn puree and the baby corn and stir. Cover, bring to the boil and simmer for 15 minutes. Add the ginger and soy sauce and continue cooking for a further 10 minutes.
Step 5: Add the chilli sauce and stir, check the seasoning and add salt and pepper if necessary, serve.
Step 6: Serve this quick and easy soup as a substantial starter to any Chinese meal.
Step 7: Use creamed sweetcorn in place of the pureed canned sweetcorn.
- You can also use homemade chicken stock for the best flavour.