I turn leftover roast or fresh chicken into a surprisingly simple Sweet Corn Chicken Soup that relies on a single pantry ingredient to add unexpected depth.

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I always thought Chicken And Sweetcorn Soup was just bland comfort food, then I made a bowl that proved me wrong. I use cooked shredded chicken and sweetcorn kernels, so the taste stays honest but the texture becomes silky and kind of addictive.

I’ve peeked at Sweet Corn Chicken Soup posts and a few Chinese Chicken Corn Soup Recipes that go more elaborate, but what I like is how this version keeps things simple while still surprising you. Its quick, forgiving, and somehow manages to taste like it took longer, plus it makes you want to slurp the last drop.

Ingredients

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Chicken: Lean protein filling adds savory depth, leftover roast gives great flavor and texture.
Sweetcorn: Sweet, adds fibre and carbs, brightens soup, canned or frozen both work fine.
Chicken stock: Provides rich savory base, hydrates the soup, low sodium keeps it lighter.
Egg: Makes silky ribbons and boosts protein, add slowly for best smooth texture.
Cornstarch slurry: Thickens to a glossy body, little goes a long way for silkiness.
Spring onions: Fresh bite and aroma, adds mild oniony brightness and colour at the end.

Ingredient Quantities

2 cups (about 300 g) cooked shredded chicken (leftover roast chicken) or 1 large boneless chicken breast (about 250 g)

6 cups (1.5 L) chicken stock or broth (low sodium)

1 cup (160 g) sweetcorn kernels (canned or frozen)

1/2 cup (120 g) creamed corn (optional for extra silkiness)

1 large egg, lightly beaten

2 tbsp cornstarch (cornflour) plus 3 tbsp cold water (for slurry)

1 tbsp light soy sauce

1/2 tsp sesame oil

1/2 tsp sugar (optional)

Salt and white pepper, to taste

2 spring onions, thinly sliced

1 tbsp vegetable oil (if using fresh chicken)

How to Make this

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1. If using leftover shredded chicken, put 2 cups aside. If using a fresh boneless breast, slice it thin, season lightly, heat 1 tbsp vegetable oil in a saucepan over medium heat and cook the slices until no pink remains, then shred or roughly chop and set aside.

2. Pour 6 cups chicken stock into the same pot, bring to a gentle simmer over medium heat.

3. Add 1 cup sweetcorn kernels and 1/2 cup creamed corn if you want extra silkiness, stir in 1 tbsp light soy sauce and 1/2 tsp sugar if using, let everything simmer 2 to 3 minutes so the flavors marry.

4. Return the shredded chicken to the pot now so it warms through, simmer another minute or two.

5. Mix 2 tbsp cornstarch with 3 tbsp cold water until totally smooth, this cold slurry prevents lumps so dont skip making it well combined.

6. Slowly pour the slurry into the simmering soup while stirring, keep it at a gentle simmer until the broth thickens slightly, about 1 minute.

7. Reduce heat to very low, stir the soup in one direction and slowly drizzle the lightly beaten egg in a thin stream so you get silky ribbons, dont dump it in or it will clump.

8. Turn off the heat, stir in 1/2 tsp sesame oil, taste and season with salt and white pepper as needed, add a little more soy if you want deeper flavor.

9. Scatter the thinly sliced spring onions on top, give one last stir, ladle into bowls and serve hot.

Equipment Needed

1. Medium saucepan or stockpot, big enough for 6 cups of stock (about 2 to 3 L)
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board
4. Tongs or two forks for shredding the chicken
5. Small bowl and a whisk or fork to make the cornstarch slurry and beat the egg, dont skip getting the slurry smooth
6. Wooden spoon or heatproof spatula for stirring
7. Ladle for serving
8. Fine mesh strainer or slotted spoon (optional for rinsing corn or skimming)

FAQ

Q: Can I use leftover cooked chicken or do I need to cook fresh chicken?

A: Yes, leftover roast chicken works great and saves time. If using a raw boneless breast, slice into bite sized pieces and pan fry in the 1 tbsp oil until cooked through, about 6-8 minutes, then shred or chop before adding to the soup.

Q: How do I get the soup thick and silky without lumps?

A: Make a smooth cornstarch slurry by whisking the 2 tbsp cornstarch with 3 tbsp cold water until lump free, then slowly pour it into simmering soup while stirring. Cook 1-2 minutes until it thickens. For extra silkiness add the 1/2 cup creamed corn, but dont add the slurry too fast or you'll get clumps.

Q: When and how do I add the beaten egg so it forms ribbons?

A: Lower the heat so the soup is gently simmering or take it off the heat, then slowly drizzle the beaten egg in a thin stream while stirring in one direction. That makes pretty ribbons. Pour too fast and you'll get chunky blobs.

Q: Can I freeze this soup or how long will it keep?

A: Store in the fridge for 3-4 days. Freezing isnt ideal because the egg and creamed corn change texture. If you want to freeze, leave out the egg and creamed corn, freeze the cooled soup, then thaw and add a fresh beaten egg and the creamed corn when reheating.

Q: Any good swaps for low sodium or if I dont have chicken stock?

A: Use low sodium stock and taste before salting, add soy sauce for umami. For a vegetarian version use vegetable stock and swap shredded chicken for cubed silken tofu or extra sweetcorn, but it wont be the same as chicken and sweetcorn soup.

Q: How should I serve and garnish it?

A: Serve hot with a drizzle of the 1/2 tsp sesame oil and a sprinkle of thinly sliced spring onions. A few grinds of white pepper adds that classic flavour. It goes great with steamed rice, crusty bread or crispy wonton strips.

Chicken And Sweetcorn Soup Recipe Substitutions and Variations

Chicken: shredded turkey or leftover rotisserie turkey, firm tofu cubed and pan fried for a vegetarian option, canned chickpeas drained for a protein boost (won’t taste like chicken but works)
Chicken stock: vegetable stock, mushroom broth, or plain water with a tablespoon of bouillon or a splash of soy sauce to add depth its an easy swap
Sweetcorn kernels: frozen corn, fresh corn cut from the cob, or use extra creamed corn in place of some or all of the kernels for a silkier soup
Egg (for egg drop): skip the egg and thicken with more cornstarch slurry, use silken tofu blended for a creamy texture, or try aquafaba as a vegan egg ribbon substitute

Pro Tips

1. Make the slurry really cold and whisk it until totally smooth before it hits the pot, add it slowly while stirring and stop simmering once the broth thickens a bit, overcooking the starch will make it thin again so dont keep it boiling.

2. For perfect egg ribbons lower the heat a lot or take the pot off the burner, stir the soup in one direction and pour the egg in a thin steady stream close to the surface, use a fork or chopstick to break the stream for extra fine threads, dont dump it in or it’ll clump.

3. Taste as you go, because stock and soy vary a lot. Keep salt low at first, finish with a tiny splash of rice vinegar or lemon to brighten the whole bowl and a drop of sesame oil at the end for aroma, that little hit makes it taste restauranty.

4. Texture tricks: if you want silkier body blend a few spoonfuls of corn then stir back in, if you want more bite leave the kernels whole. If using frozen corn, quick thaw in hot water then drain so it doesnt water down the soup.

5. Make ahead and storing: soup thickens when chilled, so add a little extra stock when reheating. Dont freeze after you add the egg, instead freeze the base and add fresh beaten egg and slurry when you reheat for best texture.

Chicken And Sweetcorn Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

I turn leftover roast or fresh chicken into a surprisingly simple Sweet Corn Chicken Soup that relies on a single pantry ingredient to add unexpected depth.

Servings

servings

Calories

184

kcal

Equipment: 1. Medium saucepan or stockpot, big enough for 6 cups of stock (about 2 to 3 L)
2. Measuring cups and measuring spoons
3. Chef’s knife and cutting board
4. Tongs or two forks for shredding the chicken
5. Small bowl and a whisk or fork to make the cornstarch slurry and beat the egg, dont skip getting the slurry smooth
6. Wooden spoon or heatproof spatula for stirring
7. Ladle for serving
8. Fine mesh strainer or slotted spoon (optional for rinsing corn or skimming)

Ingredients

2 cups (about 300 g) cooked shredded chicken (leftover roast chicken) or 1 large boneless chicken breast (about 250 g)
6 cups (1.5 L) chicken stock or broth (low sodium)
1 cup (160 g) sweetcorn kernels (canned or frozen)
1/2 cup (120 g) creamed corn (optional for extra silkiness)
1 large egg, lightly beaten
2 tbsp cornstarch (cornflour) plus 3 tbsp cold water (for slurry)
1 tbsp light soy sauce
1/2 tsp sesame oil
1/2 tsp sugar (optional)
Salt and white pepper, to taste
2 spring onions, thinly sliced
1 tbsp vegetable oil (if using fresh chicken)

Directions

If using leftover shredded chicken, put 2 cups aside. If using a fresh boneless breast, slice it thin, season lightly, heat 1 tbsp vegetable oil in a saucepan over medium heat and cook the slices until no pink remains, then shred or roughly chop and set aside.
Pour 6 cups chicken stock into the same pot, bring to a gentle simmer over medium heat.
Add 1 cup sweetcorn kernels and 1/2 cup creamed corn if you want extra silkiness, stir in 1 tbsp light soy sauce and 1/2 tsp sugar if using, let everything simmer 2 to 3 minutes so the flavors marry.
Return the shredded chicken to the pot now so it warms through, simmer another minute or two.
Mix 2 tbsp cornstarch with 3 tbsp cold water until totally smooth, this cold slurry prevents lumps so dont skip making it well combined.
Slowly pour the slurry into the simmering soup while stirring, keep it at a gentle simmer until the broth thickens slightly, about 1 minute.
Reduce heat to very low, stir the soup in one direction and slowly drizzle the lightly beaten egg in a thin stream so you get silky ribbons, dont dump it in or it will clump.
Turn off the heat, stir in 1/2 tsp sesame oil, taste and season with salt and white pepper as needed, add a little more soy if you want deeper flavor.
Scatter the thinly sliced spring onions on top, give one last stir, ladle into bowls and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.