Sweetcorn chicken soup recipe

By Wynnie Chan

This easy version of the Cantonese classic is far simpler to make than you might think

By Wynnie Chan |

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Photo: Wynnie Chan

A staple on many restaurant menus, this soup is very simple to make and is a great way of using up leftover cooked chicken and chicken stock.

Ingredients (Serves 6)

1.5l chicken stock

380g can/ tetra-pack cream-style sweetcorn

250g sweetcorn kernels

100g cooked chicken, cut into small pieces

2 tsp light soy sauce

ground white pepper to taste

1 tbsp cornflour

2 eggs, beaten

2 spring onions, chopped


1 Bring the stock to the boil in a large saucepan. Add the two types of sweetcorn and bring to the boil.

2 Meanwhile, place the chicken in a small bowl, add the soy sauce and ground white pepper. Mix well and set aside.

3 In a small bowl, mix the cornflour with a little water to form a smooth paste. Slowly add this to the stock and sweetcorn, stirring continuously with a wooden spoon.

4 Slowly drizzle the beaten eggs into the soup, stirring continuously with a wooden spoon.

5 To serve, divide the marinated chicken into individual bowls then ladle in the soup and sprinkle some spring onions over the top.

Nutritional information per serving: 260kcal, 1093kJ, 16.5g protein, 6.4g fat, 37.6g carbohydrates, 1.4g fibre