Chinese chicken and corn soup
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Chinese chicken and corn soup
A speedy, creamy and comforting recipe. Packed with both chicken breast and eggs to keep you going, this is perfect as an office lunch or for chilly autumn evenings
Serves: 8
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
221Kcal
Fat
5gr
Saturates
1gr
Carbs
10gr
Sugars
4gr
Fibre
1gr
Protein
34gr
Salt
1gr
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
See more of Spencer Lengsfield’s recipes
Ingredients
- 1.5 litres chicken stock
- 4 garlic cloves, peeled and lightly smashed
- 5cm piece root ginger, sliced
- 2 spring onions, quartered
- 1 x 1kg pack skinless and boneless chicken breast fillets
- 2 x 325g tins sweetcorn in water, drained
- 1 tbsp Chinese Shaoxing cooking wine (optional)
- 1 tbsp light soy sauce
- 2 tbsp cornflour
- 3 eggs, beaten
- 1 tsp sesame oil
To serve
- 2 spring onions, thinly sliced
- chilli oil (optional)
- cooked white rice (optional)
Step by step
- Add the chicken stock, garlic, ginger, and spring onions to a pan and bring to the boil over a medium-high heat. Reduce to a simmer and add the whole chicken fillets. Cook over a medium-low heat until the chicken is cooked through, around 10 minutes. Skim the broth if needed. Remove the chicken and transfer to a board. Allow to cool slightly then chop into bite-sized pieces. Set aside.
- Remove and discard the garlic, ginger and spring onions from the broth. Remove around 100ml of the broth to a jug, along with 1 tin of corn. Use a hand blender to pulse until smooth. Transfer to the broth, along with the other tin of corn. Add the wine, if using, and soy sauce. Cook over a medium heat for 5 minutes.
- Mix 2 tablespoons of the soup with the cornflour, then add back to the broth. Simmer for 1-2 minutes, or until it starts to thicken. Season to taste, then slowly stream in the beaten eggs, stirring constantly, to form ribbons. Add the chicken back in and finish with sesame oil.
- Spoon into bowls then garnish with the spring onions and a drizzle of chilli oil, if using. Season with pepper. Serve with a bowl of white rice, if liked. Keep in the fridge for up to 3 days, or freeze in portions.
