There’s something incredibly comforting about a warm bowl of Chinese Chicken and Sweetcorn Soup. It’s a classic dish found in Chinese restaurants around the world, yet it’s surprisingly simple to make at home.

With tender chicken, corn, and a silky, savoury broth, this soup is both filling and full of flavour. Whether you’re looking to recreate your favorite takeout dish or simply need a nourishing meal on a chilly day, this recipe brings warmth and satisfaction in every spoonful. Plus, it’s quick to prepare, making it perfect for weeknights or whenever you crave a taste of classic Chinese comfort food.

However, if you don’t have any leftover chicken for this recipe, don’t worry, you can cook the chicken as you go. Simply cover two chicken breasts in a small saucepan with cold water. Bring to a boil and then simmer for 10-15 minutes until the chicken is cooked through. Then, shred the chicken with two forks and follow the recipe instructions. You can also use chicken thighs if you prefer for this recipe.

Check out my Instagram page for more delicious recipe inspiration! Also, why not try some of my other quick and easy soup recipes? Or, Chinese recipes that are healthy and delicious!

Classic Chinese Chicken and Sweetcorn Soup Made Easy

Chinese chicken and sweetcorn soup made with chicken, sweetcorn, spring onions and egg.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Appetizer, Lunch, Soup

Cuisine Chinese

Servings 2 people

Ingredients

  

• 1 tbsp Sesame oil
• 2 Garlic cloves (minced)
• 500ml Chicken stock
• 2 Cooked chicken breasts (shredded)
• 150g Sweetcorn
• 2 tbsp Cornflour
• 2 Medium eggs (beaten)
• 4 Spring onions (chopped)

Instructions

 

• Heat the oil in a large saucepan to medium. Add the garlic and cook for 1 minute, stirring frequently. Add the chicken stock, cooked shredded chicken and sweetcorn and bring to a boil. Lower the heat to medium and simmer for 5 minutes.
• Add the cornflour to a small bowl and add 5 tbsp of water, whisk until well combined. Add to the soup slowly whilst continuously stirring. Slowly add the eggs and season the soup with salt and pepper to taste. Cook for a further minute.
• Remove from the heat and serve between two soup bowls. Top with spring onions and enjoy.

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