Easy Chicken & Corn Soup

Looking for a quick and comforting meal idea that’s perfect for chilly evenings? This 30-minute chicken and corn soup recipe is the ultimate solution. Packed with tender chicken, sweet corn, and warming flavours, it’s a family-friendly dish that’s as nutritious as it is delicious. Ideal for those nights when you’re short on time but still crave a hearty, home-cooked meal. Whether you’re after a quick lunch, a light supper, or a starter for a dinner party, this soup is sure to impress. Read on for the full recipe and tips to make it your own!

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 4 cups chicken stock (or broth)
• 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1 1/2 cups corn kernels (fresh, frozen, or canned)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons cornstarch mixed with 3 tablespoons water (for thickening)
• 2 eggs, lightly beaten
• Salt and pepper to taste
• 2 green onions, thinly sliced (for garnish)
• Optional: Chili oil or sriracha for extra heat

Method:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Sauté for 3-4 minutes until fragrant and the onion becomes translucent.
2. Pour in the chicken stock and bring it to a simmer. Stir in the shredded chicken and corn. Let it simmer for 5 minutes.
3. Add soy sauce and sesame oil. Adjust salt and pepper to taste.
4. Gradually stir in the cornstarch. Cook for another 2-3 minutes until the soup thickens slightly.
5. While stirring the soup gently in one direction, slowly drizzle the beaten eggs into the pot. The eggs will cook instantly, forming delicate ribbons.
6. Serve. Garnish with sliced green onions and a drizzle of chili oil or sriracha if desired.

TOP TIP: Heat up soup for work lunch and keep hot in your favourite food flask. We've used the Insulated Double Wall Food Flask to keep lunch hot for up to 4 hours!