This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
Introducing a simple Chicken and Sweetcorn Soup that will really impress: tender shredded chicken and sweetcorn in a silky soup with ginger and spring onions, and no egg needed. It is ready to enjoy in just 30 minutes and only 5 minutes of that is your prep time! It’s a healthy and delicious soup that your family is sure to love. If you like a quick, light soup, try my Courgette Soup too.
Chicken and Sweetcorn Soup at a Glance
James's tipBlend only part of the sweetcorn. It thickens the soup naturally and leaves plenty of whole kernels for texture, then the cornflour finishes it off.
Key ingredients
- Chicken breasts
- Sweetcorn
- Chicken stock
- Ginger
Why you'll love it
- About 340 kcal a portion
- 32g of protein a portion
- Ready in 30 minutes, 5 of them prep
Quick summary
This chicken and sweetcorn soup browns cubed chicken breast, shreds it and simmers it with sweetcorn, shallots, spring onions and ginger in chicken stock, part blended and thickened with cornflour. It serves 4 and is about 340 kcal a portion.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
Why this recipe works
Chicken and Sweetcorn Soup is incredibly easy to make and so delicious! The flavours are simple, but so perfect together. It’s perfect as a light soup the way it is, or you could bulk it out with noodles, other meats and more vegetables such as potato. For a heartier chicken dinner on a cold night, my Chicken and Mushroom Risotto is another favourite.
Ingredients to make Chicken and Sweetcorn Soup
- Chicken Breasts: are my favourite part of the chicken to use for this soup. If you have spare then do try my Chicken Traybake recipe.
- Salt and Pepper: is used to season the chicken.
- Olive Oil: is used to fry up both the chicken and the veg.
- Shallots: taste like a combination of onion and garlic, perfect for this soup.
- Spring Onions: are a little bit milder than a classic onion.
- Minced Ginger: gives a little bit of spice to this soup.
- Sweetcorn: tinned (drained) or frozen both work.
- Chicken Stock: forms the base of the soup. Use a gluten free stock cube or pot if you need it to be gluten free, and a reduced salt one keeps the salt down.
- Cornflour: also known as cornstarch, is used to thicken up the soup.
See recipe card for full information on ingredients and quantities.
Substitutions
- Chicken Breast: You could use chicken thighs if you prefer (they are the star of my Chicken Thigh Tray Bake). You could also add in ham or swap in prawns. For a vegetarian version, use vegetable stock and sliced mushrooms or tofu instead of the chicken.
- Olive Oil: can be replaced with any neutral oil such as vegetable oil or rapeseed oil.
- Shallots: could be replaced with a leek. Use the rest of it in my Leek and Potato Soup.
- Minced Ginger: You could replace this with fresh ginger.
- Vegetables: If you want to add more than just corn to this recipe, try others you’d enjoy in a chicken soup such as broccoli, carrots or courgette. Carrots are a lovely family friendly addition.
- Chicken Stock: can be replaced with vegetable stock, or use water and stock cubes.
- Sweetcorn: You could try using creamed sweetcorn in place of the kernels.
Variations
- Spicy: add in cayenne pepper, green chillies or white pepper. For a takeaway style night in, serve it with my Salt and Pepper Chicken.
- Deluxe: If you want to try for some egg ribbons to bring your soup up a notch, pour 2 whisked eggs into the simmering soup in a thin stream right at the end, stirring gently, and cook for a minute until the egg is set. You can also garnish with some fresh herbs such as coriander or parsley.
- Kid friendly: This soup is already pretty kid friendly! You could serve it with a chunk of bread or some crackers on top if you’d like.
How to make Chicken and Sweetcorn Soup
Step 1: Start by preparing your chicken; cut the chicken into large cubes and season it with salt and pepper to taste.
Step 2: Heat half of the olive oil in a large saucepan. Cook the chicken until golden brown, then remove it from the pan (it finishes cooking in the soup).
Step 3: Once the chicken is cooled down, shred it using two forks.
Step 4: Next, prepare the vegetables: slice the shallots and spring onions, then mince the ginger.
Step 5: Heat the remaining oil in the pan. Add shallots and spring onions. Cook until tender. Stir regularly. Add ginger and cook until fragrant.
Step 6: Whisk 250ml (1 cup) of the chicken stock with the cornflour. Set aside.
Step 7: Add the remaining 750ml (3 cups) chicken stock and the corn to the soup pot. Simmer for 10 minutes.
Step 8: Using a stick blender or food processor, partially blend some of the sweetcorn. Whisk in the cornflour mixture and shredded chicken and simmer for 10 minutes, until the soup has thickened and the chicken is cooked through and piping hot. Pour into bowls and enjoy!
Hint: When using a cornflour slurry, add a little at a time until you get the consistency you want. Only blend part of the sweetcorn so the soup keeps its texture; for a smooth blended soup, try my Pea and Mint Soup.
Leftovers
Allow to cool, then store leftover soup in an airtight container in the fridge for up to 2 days. It also freezes well for up to 3 months; defrost it in the fridge overnight. Reheat in a pan or the microwave until steaming hot all the way through, and only reheat it once. Any sweetcorn left in the tin makes my Sweetcorn Fritters.
Recipe FAQs
Some tasty options are crusty bread, a salad or coleslaw (my Red Cabbage Slaw is lovely with it). It is also good with some roasted vegetables or fried rice.
No. Unlike the takeaway style soup, this one has no egg. If you would like egg ribbons, see the Deluxe idea under Variations.
It is about 340 kcal and 32g of protein a portion. Most of the salt (about 2.6g a portion) comes from the stock, so use a reduced salt stock cube or pot to bring it down to about 1.6g.
Cook everything except the cornflour slurry on low for 8 hours or on high for 4 hours. You can brown the chicken and vegetables first or add them raw. Then shred the chicken, stir in the slurry and cook until the soup has thickened and the chicken is cooked through and piping hot.
Yes. Cool it, then freeze in an airtight container for up to 3 months (large ice cube trays make easy single portions). Defrost in the fridge overnight, then reheat until steaming hot all the way through.
Add a little more cornflour slurry and simmer for a minute or two, or blend a little more of the sweetcorn. To thin it, add a splash of stock or water.
More Soup recipes
- Beetroot Soup
- Broccoli Soup
- Cauliflower Soup
- Celeriac Soup
- Spinach Soup
- Mexican Soup
- Mushroom Soup
- Parsnip Soup
- Pea Soup
- Roasted Tomato Soup
- Vermicelli Soup
You might also like
Air Fryer Recipes
Air Fryer Chicken Fajitas
Salads
Chicken Satay Salad
Chicken
Chicken and Leek Pie
Sides
Sweetcorn Fritters
FREE SOUP GUIDE
5 Easy Veg Soups
Five gluten and dairy free soups, sent straight to your inbox for free.
Chicken and Sweetcorn Soup
Ingredients
- 500 g chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
- 2 shallots, thinly sliced
- 2 spring onions, white and light green parts only, thinly sliced
- 1 tsp minced ginger
- 400 g sweetcorn, tinned (drained) or frozen
- 1 litre chicken stock, (4 cups), gluten free if needed
- 3 tbsp cornflour, (cornstarch)
Instructions
- Start by preparing your chicken; cut the chicken into large cubes and season it with salt and pepper to taste.
- Heat half of the olive oil in a large pan. Cook the chicken until golden brown, then remove it from the pan (it finishes cooking in the soup).
- Once the chicken is cooled down, shred it using two forks.
- Next, prepare the vegetables: slice the shallots and spring onions, then mince the ginger.
- Heat the remaining oil in the pan. Add the shallots and spring onions and cook until tender. Add the ginger and cook until fragrant.
- Whisk 250ml (1 cup) of the chicken stock with the cornflour. Set aside.
- Add the remaining 750ml (3 cups) chicken stock and the sweetcorn to the pan. Simmer for 10 minutes.
- Using a stick blender, partially blend some of the sweetcorn. Whisk in the cornflour mixture and shredded chicken and simmer for 10 minutes, until thickened and the chicken is cooked through and piping hot.
Lovely
Thank you 🙂
So good and simple. Easy to prepare, I also added some carrots. We all loved it including my 3 and picky 6 year old! Thanks xx
Yay 🙂 glad to hear you all enjoyed!
Is this 425 calories per portion or for the recipe
Hey Ruth, this is always per portion on all recipes. Hope this helps 🙂
Loved this! Simple but really tasty. I added the sesame oil and soy sauce at the end as you suggested and it really topped it off wonderfully. Thank you ☺️
Thanks Caroline 🙂 glad you enjoyed!