Chicken and Sweet Corn Soup

This soup is  a cherished family favourite, passed from grandparents to parents and now to me.

I hope your find success with it, and your family enjoy it as much as we do.

**If you aren’t making your own stock, ready made chicken stock or the stock cubes work just as well – Use enough cubes to make about 2litres of stock and add the thighs to boil in the stock.

Print Recipe
Chicken and Sweet Corn Soup
Course Starter
Cuisine Chinese
Servings
people
Ingredients
Course Starter
Cuisine Chinese
Servings
people
Ingredients
Recipe Notes

To make the chicken stock from scratch:

  • Bring pot of water to boil with carcasses, it’ll make a grungy bloody mixture, pour this water out
    • bring a fresh pot of water to boil with carcasses and the chicken thighs
  •  Once boiling, reduce heat and let simmer about 20 - 30min.
  • Remove carcasses and chicken, allow to cool then strip meat from bones
    • keep aside to add to soup later

Use a ladle to dish out about 1.5 - 2litres of stock.

Once you have your stock in a smaller pot, get it back on the boil

  • Add sweet corn (heat should be turned up a bit)
    • 2 tins should be good
    • keep stirring so it doesn’t burn
  • Whisk eggs in a bowl or quick shake
    • 2 or 3 according to your preference of thickness
  • When soup is boiling again, add the chicken shreds and eggs
    • keep stirring! Use a fork or chopstick
  • Once the egg is fluffy and ribbon looking, it’s ready to be served
  • Ladle out and sprinkle with chopped spring onions

**If you aren’t making your own stock, store bought chicken stock or the stock cubes work just as well – Use enough cubes to make about 2litres of stock and add the thighs to boil in the stock for those 20-30min

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