sweet corn and chicken soup
Sweet corn and chicken soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Sweet corn and chicken soup is an easy and healthy soup recipe. It is a delicious Indo-Chinese recipe with sweet corn and chicken.

Course: Soup
Cuisine: Chinese
Servings: 4
Author: Antonet Roajer
  • 1 cup Sweet Corn Kernels
  • 0.50 cup Chopped Carrots
  • 0.50 cup Sweet Peas
  • 0.50 cup Chicken (Boneless and Skinless)
  • 1 no egg
  • 0.50 no Green Beans
  • 1 tsp Pepper Powder
  • 2 tsp Salt
  • 2 tbsp Chopped Spring Onions
  • 1 tsp Oil
  • 4 cups water
  • 2 tsp Corn Flour
  • 0.50 cup Water
  • 1 tsp Rice Vinegar
  1. In a skillet place the chicken breast and season with salt and pepper. Cook until the chicken is well done. Shred them into small pieces using a fork.

  2. Grind half a cup of corn kernels with small water to a thick paste consistency and keep it ready. Mix 2 tsp of corn flour in half a cup of water, beat an egg in a separate bowl and keep ready.

  3. In a sauce pan, add chopped carrots, remaining corn kernels, sweet peas, green beans, sweet corn paste, water, salt and mix well.

  4. Cover and cook until the veggies are tender. Add the shredded chicken, vinegar, corn flour slurry (mix 2 tsp of cornflour in half a cup of water) and mix well. Bring the mixture to a boil and cook until the soup reaches the desired consistency.

  5. Add the beaten egg and give a quick mix. Add pepper powder to taste and garnish the soup with chopped green spring onion and serve.