Chicken and Sweetcorn Soup

chicken sweetcorn soup recipe

Chicken & Sweetcorn Soup Recipe

This is a really simple soup to make and it tastes just like what you would get from the local Chinese, well better actually. If you like more punch then add a little more ginger or even some chilli.



  • 1 tsp coconut oil/olive oil
  • 3 garlic cloves, finely chopped
  • 1 inch cube fresh ginger, peeled and finely chopped
  • 1 onion, chopped
  • 4 chicken breasts (around 480g), chopped into small cubes
  • 1 litre stock (veg or chicken, I like using bouillon powder)
  • 320g frozen sweetcorn
  • 150g rice noodles
  • 2 medium eggs, beaten


  • In a large pan add the oil and fry the garlic, ginger and onion for a 5 minutes on a medium/high heat until the onion softens.
  • Add the chicken and stir constantly until it whitens.
  • Add the stock and sweetcorn and bring to the boil then reduce to a simmer and simmer for 10 minutes or until chicken is cooked through.
  • Check cooking times on your rice noodles and add for desired time then dribble in the egg and stir it in with a fork so it all breaks up into tiny bits.
  • Season with salt and pepper and serve hot. Can garnish with spring onion if you like.
Chicken & Sweetcorn Soup
  • Kcal 407
  • Protein 38.5g
  • Fats 8.5g
  • Carbs 41.2g
  • Fibre 5.2g