Chicken and sweet corn soup

31 August 2018

This one-pot classic is easy to cook when you’re short of time or on the road, and will help bust the last of those winter colds.


  • 2 chicken breasts, fat trimmed
  • 2L chicken stock or consommé
  • 5cm ginger, finely grated
  • 2 ears of corn, kernels trimmed
  • 1 x 420g can creamed corn
  • 2 egg whites, whisked
  • 1 tbsp. corn flour, mixed into 50mL cold water
  • White pepper to taste
  • 5 spring onions, finely sliced


  1. Add chicken stock or consommé and chicken breasts into a large pot, cover and heat over a medium heat until simmering.
  2. After five minutes or when chicken is tender, remove from pot and allow to rest.
  3. Once cooled slightly, shred using two forks.
  4. Add the ginger, corn and creamed corn and bring back to a simmer.
  5. Combine corn flour and water until smooth, then poor slowly into pot while stirring until the liquid thickens.
  6. Add shredded chicken breasts and pepper to taste.
  7. Whisk egg whites, turn off heat and stir eggs in slowly.
  8. Serve with chopped spring onions.

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