During this time of the year – soup season, a quick dinner recipe go to is this Easy Chicken and Sweet corn Soup. You can whip it up and have it ready to go in 30 minutes.
This creamy sweet corn soup is rather moorish so there’s no stopping at one bowlful. With a hint of ginger, and topped with green onions this soup has a Chinese cuisine flavour to it. Plus you’ll most likely have these simple ingredients on hand in your pantry and fridge already.
If you’ve never tried this great recipe I’m telling you that you’re in for a treat. It will be one the whole family loves and yes…..including the young children. After all it’s got lots of yummy noodles in it!
This can be either a hearty soup or lighter for more of a lunchtime easy meal.
For another quick meal you can try another chicken soup recipe – Quick Chicken and Noodle Soup.
Key ingredients to create this Sweet Corn Chicken Soup
- Sweet corn – we use creamed sweet corn in a tin and have a couple of cans on hand in the pantry most of the times.
- Chicken – breast or chicken thighs will both work in this recipe. Shredded or if you prefer or cut a little chunkier. (you can use leftover rotisserie chicken if you like).
- Ginger – gives it that gorgeous freshness and gives the tastes of Chinese soups. .
- Onions – to deepen the flavour but removed after cooking
- Stock – to add oomph to the flavour.
- Corn flour – to thicken slightly and make it more of a creamy corn chowder like soup.
- Shallots – Fresh green onions (spring onions) or shallots to serve. The crunch is lovely and adds freshness. a little crunch on top and zing to this chicken corn soup.
- Noodles – not normally in this soup but makes this a hearty soup. We usually make this with San Remo Vermicelli Egg noodles
Ingredients Notes
Stock – feel free to use vegetable stock instead of chicken. Stock cubes are easy and convenient, while pre packaged liquid stock or homemade chicken stock gives a lovely flavour as well.
Noodles – for those who prefer wheat free you can use rice vermicelli noodles or the slightly thicker ones are yumm too. To shorten the cooking time use vermicelli noodles which only take 2-3 minutes to cook.
How to make Chicken and Sweet Corn Soup STEP BY STEP.
STEP 1. Pop the water, chicken, stock, parsley and ginger into a pot and and simmer until chicken is cooked tender. Strain and keep stock.
STEP 2. Pour the stock back into the pot along with the corn and bring to the boil and then add the cornstarch slurry and until it thickens.
STEP 3. Add the shredded chicken meat, ham and stir through.
STEP 4. Cook the noodles as per directions on the packaging.
STEP 5. Top with shallots and enjoy.
FREQUENTLY ASKED QUESTIONS
How healthy is canned sweet corn?
Sweet fresh corn may not always be available in season so using the tinned variety is so convenient. But how healthy is creamed corn or tinned corn? There’s a great article all on the vitamins and minerals and health benefits of canned corn written by livestrong.com and you can read it here.
Be mindful of the salt content of some brands. Reading the labels can be time consuming but once you find a brand you love you’ll be inclined to stick with that.
When do I add the noodles to the soup?
Keep the noodles separate from the soup so they won’t go soggy and pop into the bottom of the bowl just before serving.
Can I use fresh corn kernels for this recipe?
I’ve used canned kernels and blitzed them in the food processor but it gave the soup a rather fibrous texture. I highly recommend using the creamed canned corn for sure for this chicken corn soup..
Storage and reheating
How do you reheat Chinese sweet corn soup?
You can heat it in the microwave or on the stove until warm. Can you re heat chicken and sweetcorn soup? Yes and highly recommended to heat up the soup before eating. Because this soup has had corn flour mix added to it it will solidify slightly and go thickish. After reheating it will generally become liquid again. If you like you can add water to thin the soup down.
How long can I keep chicken sweet corn soup for?
Keep the soup in an airtight container in the fridge for around 3 days. I usually keep the noodles separate and add them together and re-heat together.
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RECIPE CARD
A super Easy Chicken and Sweet corn Soup. You can whip it up and have it ready to go in 30 minutes using creamy canned corn, chicken and stock.
- 300gm chicken breast or thighs
- 2 cans creamed sweet corn 420 gm tins
- 1 litre chicken stock made from stock cubes
- 1 medium onion cut into quarters
- 1 tsp grated fresh ginger
- 1 tab corn flour
- 2 shallots for garnishing
- 3 slices ham sliced thinly in ribbons
- 0.5 tsp grated fresh ginger extra
- 1 tab water
- 3 sprigs fresh parsley cut very fine
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Combine the stock, onion chickens parsley and ginger into a pot and bring to the boil. Reduce to a simmer possibly 10 mins till chicken is tender.
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Strain the liquid and place back into the pot. Remove the chicken to cool and discard the remaining onion and parsley.
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Mix the corn flour with the extra tablespoon of water to create a paste.
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Add the two tins of creamed corn, extra ginger and bring back to the boil.
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While the soup is cooking pop your noodle's into a pot and cook as per instruction on the packaging.
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Add the corn flour mix and stir and blend together till mixture thickens.
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If you like the soup a little thicker do a double batch of corn flour mix.
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Once boiled and thickened remove from heat and add the shredded chicken and ham.
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To serve, place noodles on the bottom of the bowl, add ladles of soup and top with finely cut shallots.
You can also add a splosh of soy sauce to your bowl if you like.
Keeps for around 3 days in the fridge.
Not a freezable soup.
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