- High in dietary fibre
- Shellfish free
- Nut free
- Peanut free
- High in protein
- Dairy free
- Seafood free
- Lactose free
A bowl of chicken and sweet corn soup brings comfort to cold evenings. This one is made with simple, budget-friendly ingredients full of goodness.
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 Coles RSPCA Approved Hot Roast Chicken
- 4cm-piece ginger, peeled, thickly sliced
- 2 tsp light soy sauce
- 2 tbs cornflour
- 420g can Coles Corn Kernels, rinsed, drained
- 420g can Coles Creamed Corn
- 2 Coles Australian Free Range Egg whites, lightly whisked
- 1 tsp sesame oil
- Sliced spring onion, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Use kitchen scissors to remove legs from the chicken and reserve for another use. Remove breasts and wings and place in a medium saucepan. Add ginger, soy sauce and 8 cups (2L) water and bring to the boil over high heat. Reduce heat to low and simmer for 15 mins. Use tongs to transfer the chicken to a heatproof bowl and set aside to cool slightly. Use a slotted spoon to remove ginger and discard.Step 2
Transfer 1/2 cup (125ml) of the chicken broth to a small heatproof bowl. Add the cornflour and stir to combine. Return the cornflour mixture to the chicken broth in the pan and stir until well combined. Stir in the corn kernels and creamed corn. Season.Step 3
Remove skin and bones from the chicken. Shred the meat and add to the corn mixture. Stirring constantly, slowly pour egg white into the corn mixture in a thin, steady stream. Remove from heat and stir in the oil.Step 4
Divide the soup evenly among serving bowls and serve with sliced spring onion.
Recipe tip
COOK. STORE. SAVE.
Clever storage: This corn and chicken soup will keep for 3 days in an airtight container in the fridge.
Use it up: If you have leftover ginger, you can freeze it in an airtight bag or container for later use – it can easily be grated from frozen.
Chicken and corn soup recipe
Chicken and corn are classic soup partners, from the popular Chinese restaurant-style chicken and sweet corn soup, to creamy chowders and light broths. This chicken and corn soup recipe is a clever bowl of comfort food, using roast chicken and two types of canned corn for a meal that’s ready in less than an hour! It’s high in protein and delicious, with ginger and soy sauce adding to the flavour.
How to make chicken and corn soup
Using a bought roast chicken adds great flavour to this easy chicken and corn soup and cuts down on cooking time, too. You could choose to use your own roast chicken, or use cooked and shredded chicken breast. Creamed corn has no cream in it. The name refers to the creamy texture, which results from pureeing, or ‘creaming’, some of the corn in the mixture, releasing some of the corn from the kernels and giving it that milky texture. Using a can of creamed corn and a can of corn kernels in this sweet corn and chicken soup adds both texture and flavour. Canned corn is cooked and ready to eat, so if you wanted to use fresh corn in this soup, you would need to cook it first.
Can you freeze chicken and corn soup?
Yes, you can freeze our chicken and sweet corn soup recipe. It can be frozen, in an airtight container, for up to 2 months. When you are ready to serve it up, defrost in the fridge and reheat gently in a saucepan on the stove.
Love this recipe?
After more great chicken soup ideas? Try Curtis Stone’s Mexican-style chicken noodle soup with avocado, our warming pumpkin and chicken soup, or use a slow cooker to whip up a Moroccan chicken soup. You can also explore the chicken and corn flavour combination with spiced chicken and corn pie, BBQ chicken and corn fajitas, or quick and easy chicken, cauliflower and corn bake.
FAQs
Chicken and sweet corn soup
- Serves4
- Cook time30 minutes
- Prep time10 minutes, + cooling time
Ingredients
- 1 Coles RSPCA Approved Hot Roast Chicken
- 4cm-piece ginger, peeled, thickly sliced
- 2 tsp light soy sauce
- 2 tbs cornflour
- 420g can Coles Corn Kernels, rinsed, drained
- 420g can Coles Creamed Corn
- 2 Coles Australian Free Range Egg whites, lightly whisked
- 1 tsp sesame oil
- Sliced spring onion, to serve
Description
A bowl of chicken and sweet corn soup brings comfort to cold evenings. This one is made with simple, budget-friendly ingredients full of goodness.
Method
Step 1
Use kitchen scissors to remove legs from the chicken and reserve for another use. Remove breasts and wings and place in a medium saucepan. Add ginger, soy sauce and 8 cups (2L) water and bring to the boil over high heat. Reduce heat to low and simmer for 15 mins. Use tongs to transfer the chicken to a heatproof bowl and set aside to cool slightly. Use a slotted spoon to remove ginger and discard.Step 2
Transfer 1/2 cup (125ml) of the chicken broth to a small heatproof bowl. Add the cornflour and stir to combine. Return the cornflour mixture to the chicken broth in the pan and stir until well combined. Stir in the corn kernels and creamed corn. Season.Step 3
Remove skin and bones from the chicken. Shred the meat and add to the corn mixture. Stirring constantly, slowly pour egg white into the corn mixture in a thin, steady stream. Remove from heat and stir in the oil.Step 4
Divide the soup evenly among serving bowls and serve with sliced spring onion.