Chinese
Chicken & Sweetcorn Soup
A silky, comforting bowl of shredded chicken and creamed corn with egg ribbons — ready from a can in 15 minutes.
About this recipe
Chicken & Sweetcorn Soup is a chinese lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around chicken and egg, and it takes around 15 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 150g, shredded chicken breast
- 1 egg
- 1 tbsp light soy sauce
- 1 tbsp cornstarch
- 1 stalk spring onion
- 600ml water
- 1/4 tsp white pepper
- 1 tin canned creamed sweetcorn buy
Equipment
Method
- 1
SimmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → the chicken in the water until cooked, 6 min; stir in the creamed corn and soy.
~7 min
- 2
Stir in a cornstarch slurry to thicken slightly, 2 min.
~3 min
- 3
Off a rolling boil, stream in the beaten egg while stirring for ribbons; finish with spring onion and white pepper.
~2 min
Smart swaps
Out of something? Try one of these.
- Chicken breast
- chicken thigh (more forgiving), prawns, or firm tofu.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Slice chicken thinly across the grain — it cooks faster and stays tender. How to slice chicken thinly →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Chicken & Sweetcorn Soup take to make? +
Around 15 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Chicken breast → chicken thigh (more forgiving), prawns, or firm tofu; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Spring onion → thinly sliced onion or chives for the finish. See the full list of smart swaps above.
Can I make Chicken & Sweetcorn Soup ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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