Chicken Sweet Corn Soup was a childhood favourite of mine and it’s definitely stood the test of time! My recipe has the classic shredded chicken, creamy sweet corn and egg, plus I’ve added a little extra veggie boost too (of course). Gluten free and dairy free.
Soup season is definitely in full swing, and now that I’m working from home full time I am taking advantage of how much easier it is to enjoy a cosy bowl of soup for lunch! (Toting a container of soup on the train and into the office just isn’t fun guys).
One of my favourite soups when I was a kid was chicken sweet corn – a comforting base of chicken broth pumped up with creamy corn and those fine strands of egg. So. Good.
It’s been many, many years since I have had my mum’s chicken sweet corn soup, and it’s about time I started making my own.
For this recipe I’ve kept it pretty simple, the key ingredients are –
- chicken stock;
- canned corn;
- soy sauce; and
- spring onion.
Plus, I like to add a pinch of grated ginger for extra oomph though you could probably leave this out. I also couldn’t help myself and added some sliced cabbage for a veggie boost! You know me, being a nutritionist and all…
So, I seem to remember mum using canned creamed corn but I couldn’t find one at my local supermarket that didn’t add preservatives, sugar AND quite a bit of salt so I decided to just use corn kernels and blend some of them to make the soup creamy!
I think you could probably use creamed corn instead if you don’t want to use a blender/food processor or you don’t have one, though.
On that note, if you find a creamed corn that doesn’t have a lot of additives, please can you leave a comment below and let me know where you got it from? (Australian suggestions, please!)
Another one of the key ingredients in my chicken sweet corn soup is a base of warming, flavoursome chicken stock.
Now, while I do wish I was one of those people that have homemade chicken broth frozen and ready…I am not one of those people.
Thankfully, a lovely local business, San Elk, recently sent me a pack of their organic stocks. I discovered San Elk through a sample in my GoodnessMe Box subscription (affiliate link to the box, I’ve been a GoodnessMe Box partner for ages and really like getting this subscription in the mail). I loved the San Elk stock so much I actually just wrote to them to tell them and they sent me more!
This post is NOT sponsored by San Elk and I am under no obligation to produce content for them in exchange for product. I am GENUINELY recommending this brand because I also struggled to find a good, additive-free stock at the supermarket. Having this organic stock powder at home is SO handy – and it has an excellent ingredients list.
(Also highly recommend adding a teaspoon or two of their beef stock powder to your bolognese sauce!)
Are you ready to get cooking? This all cooks in the one pot so it’s super easy to make! Prep your veggies at the beginning and it is just so simple.
If you make this recipe, please leave a comment below and let me know how you go, or maybe take a snap and share it on Instagram – tag me @moniquecormacknutrition so that I can see it!
- 5 cups chicken stock
- 1 cup water
- 400 grams chicken breast
- 2 eggs
- 2 cans corn kernels
- 1/4 small green cabbage
- 3 spring onions – plus extra for topping, if desired
- 1 thumb sized piece ginger – you can leave this out if you don't like ginger and/or don't have it!
- 2 tbsp soy sauce – I used gluten free soy sauce
- 2 tbsp tapioca flour
- Prep all the vegetables. Slice the cabbage and the spring onions thinly. Drain both cans of corn kernels. Add one can to a blender with a cup of water, and process until it forms a smooth puree. Peel and finely grate the ginger.
- In a large saucepan with a lid, bring the chicken stock to boil and add the chicken breast. Reduce the heat to barely a simmer, cover the saucepan with the lid and poach the chicken for 10 minutes or until cooked through. Remove the chicken from the stock (keep the stock!) and allow to cool slightly before shredding. Set the chicken aside while you continue with the soup.
- Return chicken stock to the boil and add the sliced cabbage. Cook for approximately 5 minutes or until softened. Stir in the pureed corn, corn kernels, shredded chicken, ginger, soy sauce and spring onions.
- Dissolve the tapioca flour in a splash of water and add this into the soup as well. Let the soup simmer over a moderate heat for 3-5 minutes or until it is slightly thickened.
- While the soup is simmering, crack the eggs into a small bowl or jug and whisk. Slowly pour the eggs into the simmering soup, gently stirring them in with a fork so they form thin, cooked strands. Once the eggs have cooked, the soup is ready to serve.