Easy Chinese Chicken and Corn Soup

manhal rashdan


a very quick and easy soup perfect for a Sunday night dinner. One I found in the Sunday Life magazine.

★★★★★ 1 vote
10 Min
15 Min
Stove Top


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6 c
chicken stock
large chicken breast fillet (boneless)
300 g canned corn kernels
1 Tbsp
cornflour (cornstarch)
2 Tbsp
light soy sauce
eggs (beaten)
spring onions (finely sliced) or 2 scallions (finely sliced) or 2 green onions (finely sliced)

How to Make Easy Chinese Chicken and Corn Soup


  • 1Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water).
  • 2Add chicken breast fillet to the stock, turn the heat down and cover the pain with a lid for 15 minutes.
  • 3Remove chicken breast from the stock and leave to cool for a few minutes then shred.
  • 4Add corn to stock and bring to the boil over a medium heat.
  • 5Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly.
  • 6Add shredded chicken to soup.
  • 7Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork.
  • 8Serve topped with the sliced spring onions and enjoy!

Printable Recipe Card

About Easy Chinese Chicken and Corn Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #chinese

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