Creamy Chicken and Sweetcorn Soup Recipe for Cozy Weeknights

Introducing a simple Chicken and Sweetcorn Soup that delivers big flavour with minimal fuss. Ready in around 30 minutes with just 5 minutes prep, this healthy, comforting soup is perfect for family meals.

Recipe Difficulty – Very Easy

Why this recipe works

Chicken and sweetcorn is a classic combination: sweet kernels, tender chicken and a light, savoury broth. The flavours are clean and simple, making it a great light lunch or starter. You can keep it as a thin, brothy soup or bulk it up with noodles, extra vegetables or diced potato for a heartier meal.

Ingredients to make Chicken and Sweetcorn Soup

1. Chicken breasts – tender and lean, they shred easily for the soup.
2. Salt and pepper – to season the chicken and adjust the soup to taste.
3. Olive oil – used to sauté the chicken and vegetables.
4. Shallots – mild, slightly sweet onion flavour that suits this soup.
5. Spring onions – use the white and light green parts for gentle aroma and texture.
6. Minced ginger – adds warmth and a subtle spicy note.
7. Corn – canned or frozen kernels both work well.
8. Chicken stock – forms the savoury base for the soup.
9. Cornstarch – mixed into a slurry to thicken the soup slightly.

See the recipe card below for exact quantities and full details.

Substitutions

• Chicken thigh – can be used instead of breast for richer flavour.
• Alternative proteins – ham, shrimp or lean beef can replace chicken.
• Oils – use vegetable or canola oil instead of olive oil if preferred.
• Shallots – leeks make a good substitute.
• Ginger – fresh grated ginger can replace minced ginger.
• Stock – vegetable stock or water with stock cubes works in a pinch.
• Corn – creamed corn gives a creamier texture if you prefer.

Variations

• Spicy – add cayenne, chopped green chillies or white pepper for heat.
• Deluxe – stir in whisked egg at the end for ribbons, and finish with fresh herbs like coriander or parsley.
• Kid friendly – serve with bread, crackers or a side of rice to make it more filling for children.

How to make Chicken and Sweetcorn Soup

Step 1: Cut the chicken into large cubes and season with salt and pepper.

Step 2: Heat half the oil in a large saucepan and cook the chicken until golden. Remove and set aside.

Step 3: Let the chicken cool slightly, then shred it with two forks.

Step 4: Slice the shallots and spring onions and mince the ginger.

Step 5: Heat the remaining oil, add the shallots and spring onions and cook until soft. Stir in the ginger until fragrant.

Step 6: Whisk 250ml (1 cup) of chicken stock with the cornstarch to make a slurry and set aside.

Step 7: Add the remaining 750ml (3 cups) chicken stock and the corn to the pot. Bring to a simmer and cook for 10 minutes.

Step 8: Partially blend some of the corn with an immersion blender to thicken slightly. Stir in the cornstarch slurry and the shredded chicken, then simmer another 10 minutes. Serve hot.

Hint: Add the cornstarch slurry gradually until the soup reaches your desired consistency.

Leftovers

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave until piping hot.

Recipe FAQs

More Soup recipes

• Beetroot Soup
• Broccoli Soup
• Cauliflower Soup
• Celeriac Soup
• Spinach Soup
• Mexican Soup
• Mushroom Soup
• Parsnip Soup
• Pea Soup
• Roasted Tomato Soup
• Vermicelli Soup

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5 from 3 votes

Chicken and Sweetcorn Soup

By:
James Wythe

Warm up with a hearty bowl of Chicken and Sweetcorn Soup. It’s a comforting, feel-good dish full of wholesome ingredients.

Prep Time:
5 minutes

Cook Time:
25 minutes

Total Time:
30 minutes

Servings:
4

Ingredients

• 500 g chicken breasts
• Salt and pepper, to taste
• 2 tbsp olive oil, divided
• 2 shallots, thinly sliced
• 2 spring onions, white and light green parts only, thinly sliced
• 1 tsp minced ginger
• 400 g corn, canned or frozen
• 1 litre chicken stock (4 cups)
• 3 tbsp cornstarch

Metric – US Customary

Instructions

• Cut the chicken into large cubes and season with salt and pepper.
• Heat half the olive oil in a saucepot and cook the chicken until golden. Remove and set aside.
• Allow the chicken to cool slightly, then shred with two forks.
• Slice the shallots and spring onions and mince the ginger.
• Heat the remaining oil, sauté shallots and spring onions until softened, then add ginger and cook until fragrant.
• Whisk 250ml (1 cup) chicken stock with the cornstarch to make a slurry and set aside.
• Add the remaining 750ml (3 cups) stock and the corn. Simmer for 10 minutes.
• Partially blend some of the corn with an immersion blender, stir in the cornstarch slurry and shredded chicken, then simmer for another 10 minutes. Serve hot.

Notes

Step-by-Step Photos: Step photos are included above to guide you through the recipe.

Substitutions & Variations: See the substitutions and variations section earlier in the post.

To Store: Keep in an airtight container in the fridge for up to three days. Reheat gently until piping hot.

To Freeze: Freeze for up to three months in an airtight container. Thaw in the fridge before reheating.

Tip 1: Use pre-cooked or roast chicken to save time.

Tip 2: For a Chinese-style version, add beaten egg ribbons at the end and finish with a splash of soy sauce and sesame oil.

Tip 3: Make the soup heartier by adding extra vegetables, egg noodles, or diced ham.

Nutrition

Calories: 426 kcal |
Carbohydrates: 38 g |
Protein: 37 g |
Fat: 15 g |
Saturated Fat: 3 g |
Fiber: 3 g |
Sugar: 10 g

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