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Chicken Sweet Corn Soup

July 9, 2020 by Monique 10 Comments

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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.

Chicken Sweet Corn Soup recipe by Nourish Every Day Blog

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.

Top view two blue bowls of chicken sweet corn soup

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;
  • chicken;
  • canned corn;
  • eggs;
  • 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…

Blue ceramic bowl filled with chicken sweet corn soup and topped with spring onion

Can you use canned cream corn in this soup?

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!)

San Elk Organic Chicken Stock

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!)

Bowl of chicken sweet corn soup with spring onion

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!

Two ceramic bowls of chicken sweet corn soup with herbs
Chicken Sweet Corn Soup Recipe by Nourish Every Day

Chicken Sweet Corn Soup

Chicken and Sweet Corn Soup was a childhood favourite 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.
4.34 from 6 votes
Print Pin Rate
Course: Main Course, Soup
Cuisine: chicken, dairy free, freezer friendly, gluten free, grain free, nut free, soup
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 serves
Calories: 309kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

*Nutrition Facts for this recipe have been calculated with the soup making 4 serves but these are quite generous serves, I usually divide this soup into 5 portions. Depends on if you are having it with a slice of bread 🙂
*If you need this soup to be egg free you can simply leave out the egg.
*For a soy free soup, swap the soy sauce to coconut aminos.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

Calories: 309kcal (15%) | Carbohydrates: 30g (10%) | Protein: 34g (68%) | Fat: 8g (12%) | Saturated Fat: 2g (13%) | Cholesterol: 146mg (49%) | Sodium: 944mg (41%) | Potassium: 919mg (26%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 330IU (7%) | Vitamin C: 21mg (25%) | Calcium: 58mg (6%) | Iron: 3mg (17%)
Chicken Sweet Corn Soup Recipe
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Filed Under: Main Course, Recipe Tagged With: chicken, chicken soup, corn, dairy free, dinner, freezer friendly, gluten free, grain free, healthy, nut free, soup

Reader Interactions

Comments

  1. Janet

    June 17, 2022 at 3:22 pm

    5 stars
    Absolutely delicious!! I also added
    Potatoes and carrots to make a nourishing meal. Will be a regular on our table x

    Reply
  2. Mary

    October 23, 2021 at 8:24 am

    5 stars
    I love, love, love this soup. It’s the perfect light meal ❤️

    Reply
  3. Danielle

    July 4, 2021 at 3:18 pm

    3 stars
    Beautiful soup but I did mine in the slow cooker made a whole lot more flavoursome. I took chicken out at the end and shredded with a fork and it was amazing. I loved it when I cooked on the stove also but I find everything gets to bake in its own flavours better when its done for 7 hours on low in the cooker

    Reply
  4. Lauren

    June 22, 2021 at 6:58 pm

    5 stars
    Absolutely loved this soup. So nourishing and just what I needed when sick!

    Reply
  5. Cam

    July 22, 2020 at 6:29 am

    5 stars
    Hi Monique, This soup was super yummy and a REAL HIT with my teenage kids. They even took the left overs to school the next day for lunch.
    Thankyou!

    Reply
    • Monique

      July 28, 2020 at 10:30 pm

      Hi Cam, I am SO happy to read this! My mum used to make me this soup all the time when I was younger and I absolutely loved it. 🙂

      Reply
      • Danielle

        July 4, 2021 at 3:18 pm

        3 stars
        Beautiful soup but I did mine in the slow cooker made a whole lot more flavoursome. I took chicken out at the end and shredded with a fork and it was amazing. I loved it when I cooked on the stove also but I find everything gets to bake in its own flavours better when its done for 7 hours on low in the cooker

        Reply
  6. Jane

    July 10, 2020 at 11:43 am

    Yum! Think this will be on the menu for this weekend. Can I just check, the cans of corn are thr large ones?

    Reply
    • Monique

      July 10, 2020 at 10:11 pm

      Hi Jane, yes the 400 gram cans 🙂 Hope you like the soup!

      Reply
      • Dianne Becker

        May 29, 2021 at 2:38 pm

        I just made your soup. It’s very tasty. I used a tin of creamed corn and some frozen corn but it’s still good. I might leave out the ginger next time bit I am sure that is very good for me.

        Reply

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HELLO

Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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