Chicken & Sweetcorn Soup
Member recipe

Chicken & Sweetcorn Soup

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(24 ratings)

Member recipe by


Serves 2

popular chicken and sweetcorn soup - originally from the southwest of China.

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  • 1 tbsp vegetable oil
  • 100g boneless, skinless Chicken breast
  • 1 clove Garlic, finely chopped
  • 1 cm piece Ginger, finely chopped
  • 1 tbsp cornflour
  • 600ml hot chicken stock
  • 100g Sweetcorn
  • 1 Egg
  • 1 tbsp fresh lemon juice
  • shredded Spring onions, shredded, to garnish
  • dark Soy sauce
  • toasted Sesame seeds, to garnish


    1. Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
    2. 2. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
    3. eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Comments, questions and tips

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Patricia Tighe's picture
Patricia Tighe
12th Oct, 2019
Tasty and quick, loved this soup. Used left over chicken to make it quicker. Absolutely delicious! This will be a firm favourite … much healthier than the Chinese takeaway version too.
13th Feb, 2015
Taken, word for word, from Ainsley Harriot: It's not even been copied and pasted correctly. It's really tasty soup though.
31st Jan, 2015
I was really skeptical about this recipe, not because of the author but because I was convinced I couldn't recreate this soup the way the chinese resturants do it. I was wrong. This recipe and the instructions are great, it tastes absolutely amazing. I make a batch every Sunday and split it into little pots to eat for lunch in the week. The egg really makes it, the only thing I would say is that I use two tbsp of cornflour, for a thicker soup! This recipe is lush, quick and easy - thanks for sharing!
25th Oct, 2014
Super tasty & easy to make! Would definitely recommending doubling up the recipe. Would also use 2 beaten egg whites instead of 1 whole egg (with yolk). More authentic. Recipe not written very well as per previous comments but still simple enough to follow.
5th Jan, 2014
Delicious soup and so easy. Used leftover roast chicken and added noodles. Will definitely be making this again.
23rd Nov, 2013
Amazing soup. So easy to make and very tasty. No ginger so used a pinch of mixed spice, also used shredded cooked chicken. Fed two adults comfortably.
Jason Spiteri Attard
6th Sep, 2013
Beautiful Soup!
23rd Jun, 2013
I was impressed that I could make as others described as "a better soup than the local chinese shop" with this recipe! I so love it that I make this soup twice a week! The only criticism I have is that there is no connection between the step-by-step, so I didn't know what to do with the chicken after cooking it in the pan! I may not be reading it correctly but I cooked it, then shredded it, and put it in the stock to cook further. Excellent recipe, love it!
9th Jan, 2013
Brother wanted to get this from local chinese but I decided to make it instead. He was well impressed. Very easy recipe. I did poach my chicken breasts in the stock first and then was able to shred them and used the same stock for the soup. Will be making this again.
25th Oct, 2012
Whole family loved this, was gone in no time and request's to make it again.. Easiest yet tastiest soup I have made..


4th Nov, 2018
can this soup be frozen
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