Uploaded April 2026 | Updated September 2026, 2 weeks ago
Chinese-style Chicken and Sweetcorn Soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It’s all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes!
Ingredients
1 tbsp sesame oil
2 cloves garlic peeled and minced
1 litre (4 cups + 3 tbsp) good quality chicken stock
1 small chicken breast approx. 150g/5.3oz, chopped into small chunks (approx.1cm cubed)
200 g (7 oz) tin sweetcorn drained
⅛ tsp white pepper
2 tbsp cornflour mixed with 6 tbsp water, (cornstarch for US)
2 medium eggs whisked
¼ tsp salt
To Serve:
2 spring onions scallions chopped
Instructions
✅Heat the oil in a large saucepan over a low-medium heat.
✅Add the garlic and cook gently, whilst stirring, for 1 minute.
✅Add the chicken stock and diced chicken, turn up the heat and bring to the boil.
✅Simmer for 5 minutes
✅Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
✅Add the sweetcorn to the pan along with the white pepper and mix together.
✅Bring back to the boil and simmer for a further 5 minutes.
✅Slow stir in the cornflour slurry to thicken the soup slightly.
✅Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
✅Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock)
✅Divide between bowls and garnish with chopped spring onions before serving.
Chinese-style Chicken and Sweetcorn Soup is easier to make than you might think. Little chunks of chicken are cooked with sweetcorn and stock, plus couple of little flavour enhancers – like white pepper and sesame oil. It’s all finished off with that classic fluffy egg, feathered into the broth. Utterly scrumptious and ready in 20 minutes!
Ingredients
1 tbsp sesame oil
2 cloves garlic peeled and minced
1 litre (4 cups + 3 tbsp) good quality chicken stock
1 small chicken breast approx. 150g/5.3oz, chopped into small chunks (approx.1cm cubed)
200 g (7 oz) tin sweetcorn drained
⅛ tsp white pepper
2 tbsp cornflour mixed with 6 tbsp water, (cornstarch for US)
2 medium eggs whisked
¼ tsp salt
To Serve:
2 spring onions scallions chopped
Instructions
✅Heat the oil in a large saucepan over a low-medium heat.
✅Add the garlic and cook gently, whilst stirring, for 1 minute.
✅Add the chicken stock and diced chicken, turn up the heat and bring to the boil.
✅Simmer for 5 minutes
✅Give the sweetcorn a bit of a mush with the end of a rolling pin, so that it’s a bit mushed up, but around half the sweetcorn kernels are still whole.
✅Add the sweetcorn to the pan along with the white pepper and mix together.
✅Bring back to the boil and simmer for a further 5 minutes.
✅Slow stir in the cornflour slurry to thicken the soup slightly.
✅Whilst slowly stirring, add the whisked egg in a thin stream. It should feather out in the liquid as it cooks.
✅Have a taste of the soup and add in the salt if needed (it depends on the saltiness of your stock)
✅Divide between bowls and garnish with chopped spring onions before serving.
