A pan serving chicken & sweetcorn soup

Creamy chicken & sweetcorn soup

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(9 ratings)

Prep: 25 mins Cook: 50 mins


Serves 4

Make the chicken base for this recipe and freeze it so that you can cook this creamy chicken and sweetcorn soup in just 20 minutes during a busy week

Nutrition and extra info

  • chicken base only

Nutrition: Per serving

  • kcal303
  • fat15g
  • saturates6g
  • carbs15g
  • sugars6g
  • fibre4g
  • protein26g
  • salt0.6g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 celery stick



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 leek, finely sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 300ml strong chicken stock
  • 250g sweetcorn (use fresh or frozen), half of it crushed lightly with a fork


    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 200g greens (such as spinach or kale), finely sliced
  • small bunch chives, finely snipped

For the chicken base

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 250ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2-3 (depending on size) skinless chicken thigh fillets, cut into cubes



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 skinless chicken breast, cut into cubes



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • onion, very finely chopped (optional)



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…


  1. For the base, melt the butter in a saucepan, stir in the flour and cook for a few mins, stirring all the time. Now, using a whisk or spatula, carefully stir in the milk, a little at a time, making sure the sauce stays smooth. Bring the mixture to a simmer and cook for a couple of mins until it thickens – it will be very thick. Turn the heat right down and keep cooking for 5 mins, stirring often.

  2. Meanwhile, heat the oil in a non-stick frying pan and fry all of the chicken in batches until it starts to colour lightly at the edges. Scoop out each batch of chicken and put it on a plate. Add the onion to the pan if you are using it, and cook over a low heat until soft. Add the chicken and any juices and the onion to the white sauce, fold it in and cook the mixture for a further 15 mins or until the chicken is cooked through. If you're making the base ahead of time, you can leave it to cool at this stage then freeze in an airtight container for up to a month. (Defrost fully before using in the next step.)

  3. Heat oil in a pan, add the celery and leek, then fry them gently until completely soft. Stir in the chicken base and stock and bring the mixture to a simmer.

  4. Add the sweetcorn and cook for 5 mins, then stir in the greens and cook for 1 min. Sprinkle over the chives and serve.

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Comments, questions and tips

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scott_w2009's picture
24th Oct, 2018
I agree it's way too thick for a soup. I added a lot more chicken stock, maybe 750ml in total, less chicken (a large breast and thigh), and half the quantity of kale. I still used a whole leek and the suggested amount of frozen corn. This made ample portions for two with plenty left over for a third portion. I tend to go for robust flavours (I'm a chilli/curry fiend) but didn't find this bland at all. That's probably because I enriched home made stock with an additional bought chicken 'stock pot'. Served with buttered sourdough bread on an autumnal evening. Yum!
Alexa Nell's picture
Alexa Nell
21st Jan, 2018
This is more like a pie filling, not nearly enough liquid to qualify as a soup. I used 1l of stock and got about 5 decent servings. It’s also a little bland for my personal taste, if I make it again I will add some garlic and seasoning and perhaps a bit less chicken. However, I am sure this recipe would make a beautiful chicken pie!
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Leanne Jones's picture
Leanne Jones
9th Sep, 2018
first time i made followed to the letter and was not soup like at all. I edited it second time and it was amazing, even family loved it! roux as per instructions, 350ml milk, add onion and garlic powder (good teaspoon full at least) and a large helping of pepper. then added stock directly to it (chicken) cooked onion and chicken as described but only used breast. omitted the celery and the leek. added all together once chicken and onions cooked, added 1 large tin of sweetcorn rather than fresh as i did first time, cooked for 10 minutes. added spinach right at the end just so it wilted. it was delicious. adding the extra milk made it more like a chowder rather than a pie filling and the family loved it so much i had to make 2 more batches that week.
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