Chicken and Sweetcorn Soup

An oldie but a goodie, our Chicken and Sweetcorn soup is chock full of flavour.

Bowl of Chicken and Sweetcorn Soup on the table

An oldie but a goodie, our Chicken and Sweetcorn soup is chock full of flavour, with garlic, soy sauce, sesame oil and sweet chilli. Double the recipe to enjoy delicious leftovers the next day.

Serves: Two

Time: 40 minutes


  • 500g chicken stock
  • 1 garlic clove, crushed
  • 1/2 can (420g) creamed corn
  • 1/2 can (125g) corn kernels, drained and rinsed
  • 1 1/2 green onions, thinly sliced
  • 1 cup shredded cooked chicken
  • 1 teaspoon soy sauce
  • 1/2 tablespoon sweet chilli sauce
  • 1 egg white, lightly beaten
  • 1/4 teaspoon sesame oil



In a saucepan over a medium-high heat, add the stock, garlic, creamed corn, corn kernels, half the onion and one cup of cold water. Cover and bring to the boil. Reduce heat to low and simmer for five minutes. Add the chicken, soy sauce and sweet chilli sauce, and stir to combine. Simmer for a further 10 minutes. Gradually stir in the egg white and then oil. Serve with the remaining onion on top.


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    9th May 2016
    This looks even better than the one I usually make. Will definitely do it this week.
    9th May 2016
    I have been making this great soup with most of the ingredients mentioned above but have added additional ingredients so it doubles as a hearty meal as I make it thick. I add zuccini, mushrooms (champignons), capsicum, peas and carrots. It probably can't really then be called just 'chicken and sweet corn' soup but with the added incredients, it is so tasty, filling and enjoyable. I am sure lots of other things could be added if they are your preference.
    9th May 2016
    Looks yummy - not sure how healthy it would be but oh well !
    10th May 2016
    I can't see anything there that wouldn't be healthy.

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