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Chicken and sweetcorn soup is an ideal starter for a Chinese meal, or just nice to make as a warming snack. It’s best made with homemade chicken stock, but you could just use stock cubes. Extremely quick to make, but very tasty!
Serves 2
Pour the chicken stock into a large pan and bring to the boil. Add the chicken, turn down the heat to a gentle simmer.
Add the sweetcorn, honey, sherry, and soy sauce and simmer for a 10 minutes.
Mix 2 teaspoons of cornflour with a little cold water, before pouring into the soup and stirring. If it’s not thick enough, add another teaspoon of watered down cornflour.
Remove the chicken from the soup with a slotted spoon. Tear it apart using two forks, then put back in the soup.
Crack an egg into a cup and whisk a little with a fork. Pour into the soup whilst stirring and you’ll see nice streaks of egg. Season with freshly ground black pepper.
Serve in a bowl, maybe with a few chopped rounds of spring onion.
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Matt
6 months ago
Just a small note to say: If you don’t have any homemade chicken stock, you can use chicken stock cubs (like OXO). Don’t follow the instructions on the box though, as it’ll be too strong a flavour.
For 1pt of stock, use about 1 1/2 OXO cubes and it’ll be all good.
Gabby
6 months ago
I am making this tomorrow for friends, it is similar to my tried and tested recipe but I am looking forward to the injection of honey and sherry. Also trawling for a light main course to follow Chinese pancakes. Chicken Pad Thai looks possible if I can track down some bean sprouts. If I branch out into something new, to escape from the birds, I will post it next week.
Matt
6 months ago
I would say the beansprouts aren’t a top prirority. Should be delicious anyway. You’ll need to leave out the peanuts though?!
Nicole
5 months ago
this is one of my favorite comfort food!
Kevin (Closet Cooking)
5 months ago
That soup looks good! I like the egg drop effect in it.