Sweet Corn Chicken Soup – A Comforting, Nourishing Classic

Here is a simple and delicious Chicken Corn Soup recipe inspired by the images you shared:

🌽🍲 

Chicken Corn Soup Recipe

Ingredients

For the chicken stock:

• 300–400 g chicken (with bone preferred)
• 1 small onion, cut into chunks
• 2–3 garlic cloves
• 2 bay leaves
• 5–6 black peppercorns
• Salt to taste
• Water (about 1 liter)

For the soup:

• 1 cup sweet corn (canned or boiled)
• 1 cup shredded cooked chicken (from the stock)
• 3 cups chicken stock
• 1 small carrot, finely chopped (optional)
• 2 tbsp cornflour (mixed with 4 tbsp water)
• 1 egg, beaten (optional)
• Salt & black pepper to taste
• 1 tbsp soy sauce (optional)
• Spring onions (for garnish)

Instructions

1. Prepare the chicken stock

1. In a pot, add chicken, onion pieces, garlic, bay leaves, and peppercorns.
2. Add salt and pour in enough water to cover the chicken.
3. Bring to a boil, then simmer for 25–30 minutes.
4. Remove chicken, shred it, and set aside.
5. Strain the stock and keep it for the soup.

2. Make the soup

1. In a pot, add the prepared chicken stock.
2. Add sweet corn and chopped carrots.
3. Bring to a boil and cook until carrots soften.
4. Add shredded chicken back into the pot.
5. Stir in the cornflour slurry to thicken the soup.
6. (Optional) Slowly drizzle in the beaten egg while stirring for silky strands.
7. Add salt, pepper, and soy sauce (if using).

3. Serve

Ladle the soup into bowls and top with fresh spring onions.

Serve hot!