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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