Whether it is for an appetizer, lunch or dinner, this Chinese chicken and sweet corn soup will be a family favourite. And what better way to warm you on a cold winter’s day!
As someone who used to work in a Chinese restaurant during their youth, one of the highlights was being able to whip up some delicious meals at home.
Nowadays, taking a group of five out to eat can be quite expensive, especially if you are craving some authentic Chinese cuisine.
That's why being able to create dishes like chicken and sweet corn soup in the comfort of your own kitchen is a game-changer.
Plus, my kids absolutely love it, and it's surprisingly simple to prepare.
How long does chicken and sweet corn soup last in the fridge?
If you would like to make this dish ahead of time or you have some leftovers, you can store your Chinese chicken and sweet corn soup in the fridge for up to 3 to 4 days. But like anything else, you need to make sure it is stored in an airtight container.
Can I freeze chicken and sweet corn soup?
Whether you're preparing it in advance or dealing with leftovers, the possibility of freezing it depends on the type of food. It's not recommended to freeze eggs, as they can become tough and chewy.
For leftovers, it's better to keep them in the fridge. But if you're planning to make a larger batch for future use, or if you want to freeze individual portions for convenience, it's better to exclude the eggs until you're ready to reheat.
Can I add extra ingredients to the soup?
To enhance the flavour of your Chinese chicken and sweetcorn soup, I recommend a sprinkle of finely chopped spring onions on top once it's been served.
However, if you're feeling adventurous, there's no harm in adding extra ingredients.
For a more diverse taste, consider adding diced carrots, peas, or barley. You can also experiment with crushed garlic, cumin, parsley, or basil to give your soup a unique twist.
Can I use chicken broth instead of stock cubes?
If you're curious about why chicken stock cubes are used instead of chicken broth for the base of Chinese chicken and sweetcorn soup, it's because the former has a more potent flavour.
Chicken stock cubes are derived from the bony portions of the chicken, which imparts a richer taste to the soup, whereas broth is made from the meat itself.
But in case you can only get your hands on chicken broth, don't fret as you can still use it to make the soup.
Just be aware that the chicken flavour may not be as robust compared to when using stock cubes.
Is this an Egg Drop Soup?
Did you know that chicken and sweetcorn soup is made in the style of egg drop soup?
This means that an egg is added while the soup is simmering, creating the delicate egg strands you see in the soup.
Interestingly, Chinese egg drop soups tend to be thinner in consistency compared to Western versions like Austrian Egg Soup.
What ingredients do you need to make chicken and sweet corn soup?
There are only a few ingredients that are needed to make this delicious soup. Consisting of the following:
- Chicken Breasts
- Chicken Stock
- Water
- Eggs
- Creamed Corn
- Salt
- Pepper
- Sugar
- Corn Flour or Corn Starch
- Spring Onions for garnish
Check out our other great tummy warmers at JustSoYum!
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Authentic Chinese Chicken and Sweet Corn Soup
Ingredients
- 400 g /14.1 oz tin of creamed corn
- 2 chicken breasts (skin off) thinly sliced into strips
- 1 litre /4 cups water
- 3 chicken stock cubes (bouillon)
- 2 tablespoon cornflour (cornstarch)
- 1 egg beaten
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1 tablespoon white sugar
Instructions
Marinating the Chicken
- Fillet the chicken breast and thinly slice. Then place it into a bowl.
- Add 1 tablespoon corn flour, 1 tablespoon sugar, 1 teaspoon salt and 1 teaspoon of white pepper to the chicken and stir thoroughly until the chicken is well coated.
- Cover the bowl with plastic wrap and place in the fridge for 1 hour to marinate.
Making the Soup
- While the chicken is marinating, pour 1 litre of water into a large pot.
- Immediately add 3 chicken stock cubes to the water breaking them down with a wooden spoon.
- Once the water has been brought to a boil and the chicken stock has fully dissolved, add the marinated chicken to the water stirring frequently. Then bring to the boil once again.
- Add the tin of sweetcorn to the water, stirring frequently and once bring to a boil.
- In a separate small bowl, add 1 tablespoon of cornflour to 2 tablespoon of water and whisk until the cornflour has dissolved.
- Add cornflour to the soup and continue to stir until the soup thickens. If you want the soup to be thicker, add the same ratio to the soup again and stir until you have achieved the desired thickness, and bring it to a boil.
- Once the soup mixture has boiled, turn the heat down to a simmer.
- Beat 1 egg in a small bowl, and slowly pour the beaten egg into the soup in a circular motion while stirring simultaneously.
- Remove from the heat and serve with chopped spring onion. Enjoy!
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