Soup

Chicken and Sweet Corn Soup

Name: Chicken and Sweet Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 1 L (4 cups) chicken stock; 200 g cooked shredded chicken; 400 g canned creamed corn; 200 g canned corn kernels, drained; 2 eggs, lightly beaten; 1 tbsp soy sauce; 1 tsp sesame oil; 2 spring onions, sliced; 1 tbsp cornflour mixed with 2 tbsp water

Serves 4 Prep 10 mins Cook 20 mins Total 30 mins

If you searched for chicken and sweet corn soup and want the useful bits up front, you are in the right place: metric measures, a short intro, then ingredients, method, tip, and notes. Serves 4 with about 10 mins prep and 20 mins cook time (around 30 mins total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Shop first for chicken stock, cooked shredded chicken and canned creamed corn; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. Good for cool nights, sick days, and freezer stock-ups. Soups freeze well — cool fully before portioning into containers. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. Method opens with: “Bring stock, creamed corn and kernels to a simmer. Add chicken and soy sauce.”. Follow the order as written; jumping ahead is how pans crowd and sauces split.

Ingredients

1 L (4 cups) chicken stock
200 g cooked shredded chicken
400 g canned creamed corn
200 g canned corn kernels, drained
2 eggs, lightly beaten
1 tbsp soy sauce
1 tsp sesame oil
2 spring onions, sliced
1 tbsp cornflour mixed with 2 tbsp water

Method

Bring stock, creamed corn and kernels to a simmer. Add chicken and soy sauce.
Stir in cornflour slurry until slightly thickened.
Drizzle in eggs while stirring to create ribbons.
Finish with sesame oil and spring onions.

Tip: Stir constantly when adding egg for thin silky ribbons.

Notes

Putting it together for Chicken and Sweet Corn Soup: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Kitchen sense: wash hands and boards after handling raw meat or eggs. Do not leave cooked chicken and sweet corn soup at room temperature for hours. Reheat leftovers until piping hot in the centre. These notes are general home-cooking guidance, not medical or food-safety certification advice.
Shopping and mise en place: read the full ingredient list once before you start. For Chicken and Sweet Corn Soup, chicken stock and cooked shredded chicken are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.