If you thought that Friday’s couldn’t possibly get any better, then you thought wrong! Why? Because it’s Fabulous Foodie Fridays time of course and you are going to LOVE this easy Chicken and Corn Soup Recipe!!!
Now it’s over to Lucy with our recipe of the week – a yummy Chicken & Corn Soup…
I have literally been making this easy Chicken and Corn soup for years. It’s so easy and regularly makes an appearance in our house (especially during the freezing winter months).
I love this recipe because it’s perfect for when you get home late and need to quickly whip up something healthy and tasty for dinner. Usually I’ll just use a cooked chicken from the supermarket (which makes this recipe even easier), but you can definitely poach your own chicken breasts if you prefer.
My version of Chicken & Corn Soup has a little sweet chilli sauce and soy sauce in it to give it a bit of a kick in the flavour department, but you could of course, leave out the sweet chilli if you have little kiddies. Mind you, it’s such a subtle flavour that they probably won’t even notice!!
What else makes this version of Chicken & Corn Soup so yummy? I always add some cornflour mixed with water so that you end up with a slightly thicker soup, as compared to a watery broth. I also like to drizzle in a little whisked egg white at the end of cooking to make it extra authentic!
If you’re like me and love soy sauce, then feel free to drizzle a little more over the top when serving. Pop a few pieces of spring onion on top and you’re set to go. Easy-peasy dinner= totally sorted!
Is there anything better than a big bowl of soup in winter? Well perhaps a big bowl of soup with a crusty roll or savoury muffin on the side!
Chicken & Sweetcorn Soup
Ingredients
- 1 litre chicken stock
- 2 garlic cloves crushed
- 420 g can creamed corn
- 125 g can corn kernels drained, rinsed
- 3 spring onions thinly sliced
- 2 cups shredded cooked chicken - a BBQ chicken from the supermarket works perfectly or 2 small chicken breasts poached and shredded
- 2 teaspoons soy sauce extra for serving
- 1 tablespoon sweet chilli sauce
- 2 tablespoons of cornflour dissolved in a little water
- 2 egg whites lightly beaten
Instructions
- Place stock, garlic, creamed corn, corn kernels, half the spring onion and 1 cup cold water in a saucepan over medium-high heat.
- Cover.
- Bring to the boil.
- Reduce heat to low.
- Simmer for 5 minutes.
- Add chicken, soy sauce and sweet chilli sauce.
- Stir to combine.
- Simmer for 10 minutes or until heated through - after 5 minutes add the cornflour dissolved in a little water and stir.
- Gradually drizzle in the whisked egg white and stir.
- Divide between bowls.
- Top with remaining onion and extra soy sauce (optional)
- Serve.
Nutrition
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Grace
Oh my! How I love me a bowl of steaming hot chicken and corn soup! And I love the little tips you’ve added to just make it that extra spesh and delish 🙂
Miss Food Fairy
Thank you Lauren for hosting another amazing foodie party – lots of delicious recipes this week, they look so good! I’m getting hungry. Hope you all enjoy the recipes I added too
Danielle L
Thanks for featuring my omelette. It set me off on a bit of an omelette kick and I made a view versions this week. Thanks again for sharing the love for lots of bloggers, not just here but on all of your social media!
Nikki @ The Kids Menu
Finally I’ve made it back for another FFF, it looks like I’ve missed some great recipes! But the weekend is almost here so I’m ready to get cooking =)
Kim @ Land of Zonkt
Theres not enough hours in a day to do all these fabulous recipes. Those apricot balls would be great as christmas favours! awesome…
Hmm chicken corn soup… if only the kids would eat soup! lol
Lauren @ Create Bake Make
Between the Apricot Balls and your truffles, my christmas baking is sorted!
Miss Food Fairy
Hi Lauren, I’m so honoured to be your favourite recipe of the week! I’m so glad you like them and I have to say, spinach and ricotta is my favourite savoury filling too. I’m actually having these for dinner right now – school finished late and they’re perfect straight from the freezer, to oven to plate in 15 minutes! Enjoy everyone
Lauren @ Create Bake Make
I am so jealous of you right now 😉 They would be the perfect dinner.
sarah@tomfo
Yum, I love a Chicken and sweetcorn soup, I always use the bbq chook option, makes an easy dinner with great flavour. Thanks for hosting x
Lauren @ Create Bake Make
I’m a fan of using a BBQ Chook too, so much easier and so yummy!
Anna @ Just a Mum
Thank you so much for featuring my Orange Choc Chip Cookies! Loving the link ups and the gorgeous recipes I am finding and pinning 🙂