Chicken and Sweetcorn Soup, Chinese Style

    30 minutes

    A great use for leftover cooked chicken is Chinese chicken and sweetcorn soup. Super easy to make and just delicious.

    158 people made this

    Serves: 6 

    • 2 chicken stock cubes
    • 4 cups (1 litre) hot water
    • leftover cooked chicken, shredded
    • 1 tin (420g) creamed corn
    • salt and pepper, to taste
    • 1 tablespoon cornflour, mixed with 3 tablespoons water
    • 2 eggs, beaten
    • 1 spring onion, sliced
    • drizzle of sesame oil

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Crumble the stock cubes and add to 1 litre hot water in a saucepan, stirring until dissolved.
    2. Add shredded chicken and creamed corn and stir. Season with salt and pepper, bring to a simmer and simmer 10 minutes.
    3. Add the cornflour mixture to the soup, stir well and simmer 5 more minutes.
    4. While stirring, drizzle in the beaten egg. Add the spring onions and finish with a drizzle of sesame oil. Serve!

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (22)


    just finished the best ever Chicken & Sweetcorn soup, goodbye to chinese takeaway,  -  15 Jan 2015  (Review from Allrecipes UK & Ireland)


    Gorgeous, can't believe how quick and easy it was to make. My family loved it and it tasted better than my local Chinese takeaway  -  20 Dec 2014  (Review from Allrecipes UK & Ireland)


    I've just finished making this soup and have to say its delicious. Tastes even better than the one we usually order from our local takeaway. Very easy to make. Thank you for sharing your fab recipe.  -  17 Feb 2014  (Review from Allrecipes UK & Ireland)