Chicken and Sweetcorn Soup, Chinese Style

    Chicken and Sweetcorn Soup, Chinese Style


    9 people made this

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

    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!

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