Whenever I got sick as a kid, Mum would always offer to make me a bowl of chicken and sweet corn soup. While some may say it’s a placebo effect, I believe that this bowl of soup is a miracle worker. The subtly salty chicken consomme, infused with sesame oil, soy sauce and ginger, is comforting and nourishing. Sweet creamed corn, savoury ham, and soft ribbons of egg whites make it even more heartwarming. To me, it truly just tastes like nostalgia.
Why we love this chicken and corn soup recipe
This soup is quick, easy, and deeply satisfying. Even when I’m not sick, it’s one of my go-to meals for a cozy pick-me-up. Chicken and corn soup warms both your stomach and your soul — perfect for those chilly nights or low-energy days when you need something soothing yet simple.
Key ingredients
-
Chicken consomme: the rich base of this soup, easily substituted with quality chicken stock.
-
Chicken breast: tender shredded chicken gives the soup a hearty texture.
-
Soy sauce & ginger: add umami depth and soothing warmth.
-
Creamed corn & corn kernels: bring sweetness, creaminess, and crunch.
-
Shaved ham: balances the sweetness with savoury saltiness.
-
Egg whites: create delicate egg ribbons for texture.
-
Sesame oil & green onions: add nutty aroma and freshness.
Ingredients (12)
-
1L (4 cups) chicken consomme
-
2 chicken breasts
-
1 tbsp light soy sauce
-
2 tsp finely grated fresh ginger
-
1 tbsp cornflour
-
60ml (1/4 cup) water
-
1 x 420g can creamed corn
-
1 x 300g can corn kernels, rinsed and drained
-
100g shaved ham, thinly sliced
-
2 egg whites
-
1 tsp sesame oil
-
6 green shallots, thinly sliced diagonally
Method
Step 1 – Place consomme and chicken in a saucepan. Bring to the boil, then simmer for 5 minutes. Shred the chicken and set aside.
Step 2 – Stir soy sauce and ginger into the broth. Mix cornflour and water, then add to thicken slightly. Add shredded chicken, creamed corn, corn, and ham. Simmer for 2 minutes.
Step 3 – Slowly pour whisked egg whites into the soup while stirring to form silky ribbons.
Step 4 – Add sesame oil and half the shallots. Stir gently and season to taste.
Step 5 – Ladle into bowls and top with remaining shallots to serve warm.