Chicken and Corn Soup

By June 3, 2019May 16th, 2020Chicken, Soup
Chicken and corn soup served in a black bowl garnished with sliced green shallots by

Challenge 2019: Sent in by Pepa

Thank you Pepa, this soup is great for one person as it is fast to prepare and so very tasty 



Prep time

3 Minutes

Cooking time

8 Minutes


  • 1 cup chicken stock
  • ¼ teaspoon minced garlic
  • 1 teaspoon dry sherry
  • 1 teaspoon grated ginger
  • ½ teaspoon soy sauce
  • 1 chicken thigh
  • 1 egg
  • 125g can creamed corn
  • 125g can corn kernels, drained
  • 1 green shallot, thinly sliced


  • Add the stock, sherry, ginger, garlic, soy sauce and chicken thigh to a medium-size saucepan, bring to a boil, then reduce heat and simmer until thigh is cooked through, approx. 5-7 minutes
  • Remove the chicken, when cool shred into fine strips
  • Meanwhile, break the egg into a small bowl and beat with a fork
  • Stir the soup and gently pour in the beaten egg whilst still stirring, the thin threads of the egg will cook as it hits the hot stock
  • Add cream corn, corn kernels and return the shredded chicken to the mix, bring to a boil
  • Place into a serving bowl and sprinkle with chopped shallots

  Serve and enjoy!

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