There’s a movie called Julie & Julia that is based on the real life blogger Julie Powell’s attempt to cook every recipe in Julia Child’s first cookbook, Mastering the Art of French Cooking. It may or may not be common for people to try to cook EVERYTHING in a cookbook, but now that at least one other person has done it, I feel okay saying that I do it all the time. Sometimes this means making nothing but cakes for a month as I make my way through the first chapter of Nigella Lawson’s How to be a Domestic Goddess, but if it helps to satisfy my OCD, I’m good.
The first cookbook I remember doing this with was Survival for the Fittest, released by the Australian Institute of Sport back in 1999. This is a great book containing really easy, nutritious recipes. In fact, the recipes were originally designed for young athletes who were training with the Institute and were often learning to cook for the first time. The book was written back in the day where carbs were your friend and enjoyed the bottom tier of the food pyramid. Each recipe had gold, silver and bronze medals depending on the nutritional content, with pastas and risottos all coming out on top. If cookbooks could be kindred spirits, this would be mine.
One of the first things I made from this book was chicken and sweetcorn soup. For the recipe, all you had to do was fry some chicken tenderloins and aromatics, add Campbell’s chicken stock and creamed corn, and heat everything through. Finally, serve with chopped parsley. You can pull it together in under half an hour. If you’re on this page because you’re after a quick, easy and tasty chicken and sweetcorn recipe, you can find it here. If you’re here because you want to see what reading cookbooks all the time for twenty years can do, keep reading!
For starters, once I got into the swing of making my own stock it never again really felt right using something from a carton. Soups for me are something to be made from scratch. The whole process of transforming plain water into a complex, flavoursome liquid is for me what cooking is really all about – a little bit of time, love and effort, to produce something worthwhile. So it logically follows that my recipe now also includes instructions on how to make the stock.
Secondly, if I was going to use a chunk of meat to make my own stock then it made sense to use the same meat for the final product. It had already been flavoured by the other stock ingredients, and cooked to a nice soft consistency. So I’ve substituted the fried chicken tenderloins for a slow-boiled whole chicken.
The switch from fried chicken to soft, boiled chicken changed this soup into something more like the Chinese chicken and sweetcorn soup I grew up with, and suddenly it wasn’t enough to have something that was sort of reminded me of home, I had to have something that was exactly like what I had eaten at countless home dinners and Chinese restaurants. This meant adding the beaten egg, soy sauce, thickening with cornstarch, swapping out the parsley for coriander and spring onion, and bringing out the Chinese soup spoons.
Finally, one of the best things about marrying someone from another culture is it opens up a whole other world of culinary experiences. One thing I’ve learnt about Vietnamese people is they really love their fish sauce, and one thing I’ve learnt about fish sauce is it really does enhance the flavour of just about everything. So, my final adjustment to this is two tablespoons of fish sauce, added at the beginning to the stock.
This recipe may no longer be a quick and easy recipe for young Australian athletes, or a completely authentic and traditional Chinese recipe, BUT it is still an easy and delicious recipe that combines the best of every cookbook I’ve ever read.
Chicken and sweetcorn soup is a hearty, comforting soup that is popular in Chinese cuisine. It features a velvety, flavorful broth with tender chicken, sweet corn, and egg ribbons. This soup is easy to whip up at home and makes for a satisfying meal any time of year. In this article, I’ll walk you through the step-by-step process of how to make this delicious soup.
Ingredients You’ll Need
Chicken and sweetcorn soup is great because it only needs a few simple, easy-to-find ingredients. Here’s what you’ll need .
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Chicken: You can use chicken breasts, chicken thighs, or a rotisserie chicken. You’ll shred or dice the cooked chicken.
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Sweetcorn – Use frozen, canned, or fresh corn kernels.
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Chicken broth – Homemade or store-bought broth provides the base.
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Eggs – Lightly beaten eggs create the ribbon texture when stirred in
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Aromatics – Garlic, ginger, green onions, etc. add flavor.
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Thickeners – Cornstarch or potato starch helps create the luxurious texture.
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Seasonings – Soy sauce, sesame oil, white pepper, salt, etc.
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Oil – To sauté. Peanut, vegetable, or sesame oil all work.
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Optional extras – Mushrooms, carrots, peas, tofu, etc.
Step-By-Step Instructions
Follow these simple steps to make restaurant-quality chicken and sweetcorn soup at home.
1. Prep the Ingredients
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Dice or shred cooked chicken breasts into bite-size pieces.
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Drain canned or defrost frozen corn kernels.
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Mince garlic, grate fresh ginger, and slice green onions.
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Whisk together eggs with a pinch of salt in a small bowl.
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Mix cornstarch or potato starch with water to make a slurry.
2. Sauté the Aromatics
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Heat oil in a large pot over medium heat.
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Sauté minced garlic, grated ginger, and sliced onions for 1-2 minutes.
3. Simmer the Broth
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Add chicken broth and bring to a gentle simmer.
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Stir in corn kernels and let simmer for 5 minutes.
4. Add Chicken
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Stir in cooked, diced chicken breast.
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Let simmer until heated through, about 2-3 minutes.
5. Thicken the Soup
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Give cornstarch slurry a stir and slowly drizzle it into the simmering soup while stirring continuously.
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Cook for 2 minutes until soup thickens to a velvety texture.
6. Swirl in Beaten Eggs
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While stirring soup in one direction, slowly pour beaten eggs in a thin stream.
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Keep stirring for 30 seconds to form delicate egg ribbons.
7. Season and Finish
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Season with soy sauce, sesame oil, white pepper, and salt to taste.
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Remove from heat and stir in sliced green onions.
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Ladle into bowls and serve immediately. Enjoy!
Variations and Substitutions
Chicken and sweetcorn soup is great because it can be changed in many ways. Try these tasty variations:
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Use vegetable or mushroom broth instead of chicken broth for a vegetarian version.
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Add extra vegetables like carrots, mushrooms, peas, or baby spinach.
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Use seafood like shrimp or crab meat instead of chicken.
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For a spicy kick, stir in chili garlic sauce or chili oil.
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Top with crunchy garnishes like fried wonton strips, toasted sesame seeds, or crispy garlic chips.
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Swap cornstarch slurry for creamy peanut butter to thicken and add nutty flavor.
Cooking Tips for the Best Soup
Follow these tips for guaranteed soup success:
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To get the most flavor, use a whole chicken carcass to make your own chicken broth. Simmer the bones or carcass in aromatic water for one to two hours before straining.
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Allow corn kernels to simmer in broth for a few minutes to infuse more sweet corn taste.
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Stir cornstarch slurry slowly to prevent lumps.
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Swirl eggs in gently so they form delicate ribbons rather than fully cooking into egg drops.
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Taste and adjust seasoning as needed at the end. The soup should taste well-balanced.
Serving Suggestions
Chicken and sweetcorn soup makes a comforting meal on its own, but you can round it out with these tasty accompaniments:
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Steamed jasmine rice or rice noodles
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Garlic-buttered rolls or cornbread
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Crispy pan-fried potstickers or dumplings
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Sautéed greens like bok choy, Chinese broccoli or spinach
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Fresh spring rolls with peanut dipping sauce
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Kimchi, pickled vegetables or a crunchy slaw
Storage and Leftovers
Like many soups, chicken and sweetcorn soup can be prepared in advance:
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Store cooled soup in airtight containers in the fridge for 3-4 days.
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Freeze for up to 3 months in freezer bags or containers, leaving headspace.
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When reheating, add extra broth or water if soup is too thick.
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Reheat gently over medium-low heat, stirring often to prevent egg ribbons from overcooking.
FAQs
Get answers to some common questions about making this popular soup:
Can I make this soup gluten-free?
Yes! Just use a gluten-free soy sauce or tamari. Check all broths and thickeners to ensure they are gluten-free as well.
Can I use leftover roasted chicken?
Absolutely. Shred or dice any leftover roasted, poached or baked chicken. Dark or white meat works great.
What’s the best corn to use?
Fresh sweet corn cut from the cob is ideal for maximum flavor, but frozen or canned corn works well too.
Do I have to use eggs?
While the egg ribbons add lovely texture, you can omit them if needed. The soup will still be thick and delicious.
Can I add more vegetables?
Yes! Many vegetables complement this soup well like carrots, celery, mushrooms, baby spinach or water chestnuts. Add towards the end of cooking.
Is this soup freezer-friendly?
It freezes beautifully for up to 3 months. Allow the soup to cool fully before transferring to freezer bags or containers.
Enjoy Restaurant-Worthy Soup at Home
Now that you know how to make chicken and sweetcorn soup step-by-step, you can recreate this satisfying Chinese favorite any night of the week. The simple ingredients come together in a cozy, soul-warming soup that comforts and satisfies. Adjust the recipe to your taste and garnish with your favorite toppings for a personalized bowl. Enjoy this hearty soup on a cold night or anytime you need a dose of warmth in a bowl!
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– Scruff & Steph
