This easy chicken and corn soup is warm, comforting, and full of flavour. Ready in under 30 minutes, it’s the perfect homemade version of your favourite takeaway classic.
There’s something so comforting about a bowl of chicken and corn soup. It’s simple, satisfying, and just what you need on a chilly night or when you’re feeling a little under the weather.
This version is super easy to make at home – no packet mix or takeaway needed – and tastes even better the next day. It’s full of flavour, loaded with sweet corn, tender chicken, and those silky egg ribbons that make it feel extra special. Whether you’re feeding the family or just want something warm and nourishing in the fridge, this one’s a keeper.
Why you’ll love this soup
✅ It’s quick and easy – Ready in under 30 minutes from start to finish.
✅ Budget-friendly – Made with everyday ingredients – you can even switch the chicken mince for BBQ chicken
✅ Comfort food vibes – Like a warm hug in a bowl.
✅ Great for meal prep – Keeps well in the fridge and tastes even better the next day.
✅ Family-friendly – Mild, comforting flavours that even picky eaters will enjoy.
✅ Customisable – Add extra veggies, a dash of chilli oil, or swap in BBQ chicken or tofu if you like.
How to make chicken and corn soup
Time needed: 30 minutes
This easy chicken and corn soup is the ultimate comfort food – warm, nourishing, and full of flavour. It comes together in under 30 minutes, with simple ingredients and a silky, satisfying finish.
- Brown the chicken
Heat the sesame oil in a large pot or wok over medium to high heat. Add the chicken mince and cook for about 5 minutes, breaking it up with a spoon as it cooks. You want it lightly browned and cooked through.
- Add flavour
Stir in the garlic and cook for another 2 minutes until fragrant and golden.
- Build the soup
Pour in the chicken stock and stir well, scraping up any tasty brown bits from the bottom of the pot. Add in the corn kernels and bring it all to a boil.
- Simmer it down
Once boiling, reduce the heat and let the soup gently simmer for about 10 minutes.
- Thicken the soup
Slowly pour in the cornflour slurry while stirring constantly. Keep stirring until the soup thickens slightly.
- Add the eggs
Gently drizzle the beaten eggs into the soup, stirring slowly to form silky ribbons throughout.
- Finish and serve
Stir through most of the chopped spring onion (save a little for garnish). Season with salt and pepper to taste. Give it a final mix, then ladle into bowls and top with the extra spring onion.
Chicken and corn soup
- Yield: 4 1x
Ingredients
2 tbsp sesame oil
300g chicken mince
3 cloves garlic, finely chopped
1L chicken stock
1 x 420g can sweet corn kernels, drained
3 tbsp cornstarch (mix with 1/4 cup water)
2 eggs, lightly beaten
2 spring onion stalks, finely sliced
Salt and pepper, to taste
Instructions
- Heat the sesame oil in a large pot or wok over medium to high heat. Add the chicken mince and cook for about 5 minutes, breaking it up with a spoon until it starts to brown. Stir in the garlic, and cook for another 2 minutes until fragrant.
- Pour in the chicken stock, stirring to lift any caramelised bits from the bottom of the pot. Add the corn kernels and bring everything to a boil. Reduce the heat and let it simmer for around 10 minutes.
- To thicken the soup, slowly add the cornflour slurry while stirring continuously. Once the soup has thickened, gently drizzle in the beaten eggs, stirring slowly to create soft ribbons.
- Add most of the chopped spring onion, keeping a little aside for garnish. Season with salt, pepper. Give it a final stir, then ladle into bowls and top with the remaining spring onion.
Want more deliciously easy recipes? Browse through hundreds of my tried and tested recipes, or take a look at my free recipe eBook filled with budget-friendly dinner ideas. You can also keep up-to-date by following along on Instagram or Facebook.
