Chicken and Sweetcorn Soup

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Get an authentic taste of Chinese food with this Chicken and Sweetcorn Soup recipe. Enjoy as a starter or main course!

Chicken and Sweetcorn Soup
Prep time
Cook time
Total time
Serves: 2
  • 50g (2 oz) butter
  • 1 tablespoon cornflour
  • 1 red onion
  • 2 corn on the cob (or 1 large tin of sweetcorn)
  • 2 cloves garlic
  • 2 tablespoons Chinese cooking wine
  • 3 tablespoons dark soy sauce
  • leftover meat from 1 chicken (or 4 cooked chicken legs), skinned
  • 1 bay leaf
  • 1 litre (1¾ pints) chicken stock
  • squeeze of orange juice
  • black pepper to taste
  1. Heat the butter in a large saucepan over a medium heat. Once melted, add the onion and garlic and cook for a couple of minutes.
  2. Cut the sweetcorn kernels off the cobs (or open and drain the tin) and add to the pan. Allow to cook for 5 minutes, gradually adding the cornflour.
  3. Mix in the cooking wine, orange juice and soy sauce and increase to a high heat.
  4. Pour in the stock and add the bay leaf to the pan and bring to the boil.
  5. Cut the cooked chicken into rough cube sized pieces; add this to the pan. For extra flavour, add some of the bones too.
  6. Leave to boil for 15 minutes. Remove the bones and bay leaf and serve.

A great dish. Especially on cold, winter days ;) Enjoy!

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