Three Veg and Meat: Corn and Chicken Soup

Chicken and corn soup from the local Chinese restaurant was a childhood staple in Olivia's household. In this recipe, she brings you her healthier version with almost 2 and 1/2 serves of veg per serve.

By: Josephine / 31/05/2019

ID01615HERO CornChickenSoup 041

This recipe is Vegan-able | Dairy Freeable | Gluten Freeable

This recipe has 2 1/2 serves of veg per serve, has healthy fats, high in protein and is low in carbs.

  • Almost 1 serve protein per serve
  • Almost 100% RDI vitamin B3 per serve
  • Chicken stock is a good source of vitamin B12


  • 2 teaspoons sesame oil, plus extra for drizzling
  • 4 spring onions (scallions), quartered lengthways, then thinly sliced
  • 8 cups (2 litres) Chicken stock
  • 115g punnet of fresh baby corn, coarsley chopped
  • 1 chicken breast, weighing 180g or 250g
  • 1 tablespoon cornflour
  • 3 tablespoons light soy sauce
  • 1 tabelspoon finely grated fresh ginger
  • 1/2 quantity creamed corn (1 & 1/2 cups)
  • 1 large corn cob, kernels removed or 1 1/3 cups frozen corn kernels
  • 2 eggs, lightly beaten
  • 225g tin bamboo strips, drained

Ingredients to serve

  • Spring onions (scallions), thinly sliced on an angle
  • Coriander (cilantro) sprigs
  • Freshly ground white pepper (or black is fine)

Top Tips

For a gluten free soup, use gluten-free soy sauce. After draining tinned corn or tinned bamboo shoots, Olivia puts them in boiling water for 5 minutes to remove the overpowering bring flavour.

Let's get cooking

  1. Heat the sesame oil in a large saucepan over medium heat. Cook the spring onion for 2 minutes, or until softened. Pour in the stock. If using fresh baby corn, add it now and bring the stock to a simmer.
  2. Add the whole chickenn breast, then reduce the heat to a low and cover with a lid. Set a timer to 12 minutes for a 180g breast, or 15 minutes for a 250g breast. If the stock starts to simmer, remove the lid to let some heat escape - you don't want the stock to simmer, or you will overcook the chicken.
  3. Remove the poached chicken from the broth and set aside to rest. When cool enough to handle, shred the chicken and set aside.
  4. In a bowl, mix the cornflour with a little of the broth to make a smooth slurry. Add the soy sauce, ginger, creamed corn and corn kernels to the soup. If using baby corn, add it now. Slowly stir in the cornflour slurry until combined. Slowly pour in the beaten eggs, waiting until they're completely poured in, then very gently stir.
  5. Return the chicken to the pan with the bamboo shoots and warm for 1 minute. Season to taste with sea salt.
  6. Serve the soup immediately, drizzled with a little more sesame oil, and sprinkled with the spring onion, coriander and white pepper, if using. Enjoy!
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