RECIPE: Chinese Inspired Chicken & Sweetcorn Soup #Blogmas2025

I love Chinese style chicken and sweetcorn soup so I have been trying to perfect my own instead of ordering it from the Chinese takeaway and I think I have got it.

Ingredients

• 2 x 325g sweetcorn (260g when drained)

• 1.5l chicken broth

• 12 skinless and boneless chicken thighs

• 3 tbsp cornflour

• water

• 2 eggs

• 1 tbsp soy sauce (I use gluten free)

• Spring onions

Method

Step 1: Put your chicken thigh on a greaseproof lined tray and cook on 180°C for about 20 to 25 minutes or until cooked through.

Step 2: Make up 1.5 litres of chicken stock and let it sit.

Step 3: Add one can of drained sweetcorn into a blender with 500ml of the chicken stock and blitz.

Step 4: Put the corn and stock mix into the pan plus the rest of the stock to the pan and let it simmer.

Step 5: Shred the chicken and then add to the pan.

Step 6: Drain the other can of sweetcorn and add it to the pan.

Step 7: Make up a little cornflour mix in a separate bowl and then add slowly into the pan and mix.

Step 8: Crack the egg into another bowl and whisk.

Step 9: Slowly add the egg into the big pan and mix in slowly.

Step 10: Mix in some soy sauce and let it all cook on a light simmer for another 10 minutes.

Step 11: Serve warm.