The BBC Good Food logo
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Chicken and Sweetcorn Soup

Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2
Really easy recipe. Great for a cold winter day and very low in Kcal. Recipe makes 2 [I only cook for myself] so add ingredients accordingly. Each portion contains 212 Kcal


  • 150g chicken breast
  • 1 small onion
  • 1 small can of sweetcorn [140g drained]
  • 2 chicken broth cubes
  • 50g canned chickpeas
  • 2 eggs
  • A pinch of Salt, Pepper and Parsley to taste


  • STEP 1
    Cut raw chicken breast into small cubes and onion into thin slices. Fill half of a medium sized saucepan with water and boil the chicken for about 5 minutes. Add onions and boil for another 5-10 minutes on medium to low heat.
  • STEP 2
    Add 2 cups of chicken broth to pot and stir well. Reduce heat to low and let simmer for around 2 minutes.
  • STEP 3
    Add the chickpeas, sweetcorn, salt and pepper and let simmer for about 5 minutes on low heat. In the mean time, lightly beat two eggs in a separate bowl. Add the eggs to the pot and stir well. Turn off heat, cover pot and allow to sit for around 5 minutes before serving.
  • STEP 4
    Serve with fresh parsley on top for added flavour. If a thicker consistency is desired, you may add corn flour or blend with a hand blender if preferred.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content