There’s nothing quite like a warm bowl of Chicken and Sweet Corn Soup on a cool winter’s evening. It’s creamy, comforting, and packed with tender shredded chicken and sweet, golden corn in every spoonful — the kind of soup that feels like a hug in a bowl.
The best part? It comes together in one saucepan with everyday ingredients you probably already have on hand, and it’s ready in just 20 minutes from start to finish. Whether you’re after a quick midweek dinner or a starter for a bigger meal, this one delivers every time.
Chicken and Sweet Corn Soup was a treat as a child when my family would occasionally go to a Chinese restaurant for dinner. The excitement of ordering and then waiting for my bowl of rich, satisfying goodness to arrive at our table, sometimes adding a little extra soy sauce and digging in while it was still hot! I think that’s why I had to learn how to make a tasty version of my own. Even better, this soup can be made from start to finish in 20 minutes. I have made this soup many times, and I even put Chicken and Sweet Corn Soup on the menu at work, and it sells really well. So, if you’re into Chicken and Sweet Corn Soup, give this recipe a go!
Why You’ll Love This Recipe
- Quick and easy — one saucepan, simple steps, ready in just 20 minutes
- Family-friendly — mild, comforting flavours everyone enjoys
- Budget-friendly — made with pantry staples and canned creamed corn
- Naturally thickened — a simple cornflour slurry gives it that classic silky texture
- Customisable — easy to adjust seasoning to your taste
Watch How It’s Made
Ingredients
Serves 4
- 6 spring onions (white/light green and dark green parts separated)
- 300 g chicken breast or thigh, cooked and shredded
- Spray oil of choice (olive or avocado), for lightly coating the saucepan
- 10 g garlic, crushed
- 5 g ginger, finely grated
- 2 tins creamed corn (420 g each)
- 500 ml chicken stock
- 500 ml water
- Salt and pepper, to taste
- 10 ml soy sauce
- 2 tbsp cornflour, mixed with 4 tbsp water to make a slurry
Method
Slice the spring onions, separate the white/light green parts of the spring onion from the dark green parts.
Shred the cooked chicken (store-bought or home-cooked, both work well). Watch the video to see how I do this step if you’re unsure.
Place a saucepan over medium heat and lightly coat with spray oil. I used olive oil, but you can use avocado spray or 1/8 teaspoon of sesame oil and spread it around the saucepan.
Pour the white/light green spring onion into the saucepan and stir. Place the crushed garlic and grated ginger into the saucepan and stir to combine, allowing the flavours to release.
Add the shredded chicken to the saucepan and stir through.
Add the creamed corn and stir well to combine.
Pour in the chicken stock and water, and mix through.
Season with salt and pepper to taste, then add the dark green spring onion and stir.
Add the soy sauce and stir to combine.
In a small bowl, mix the cornflour with 4 tbsp of room-temperature water until smooth and lump-free. Pour the slurry into the saucepan and stir until the soup thickens. Leave to simmer for 5 minutes.
Enjoy!
You Might Also Like
- Potato and Bacon Soup — thick, filling and just as easy
- Cheap and Easy Fried Rice — the perfect pairing to turn this soup into a full meal
- Hokkien Noodles Recipe — another quick, saucy dinner ready in 25 minutes
- Marry Me Chicken — for more comforting chicken dinner ideas
Easy Chicken and Sweet Corn Soup (Ready in 20 Minutes)
Description
This Chicken and Sweet Corn Soup is a quick, one-saucepan meal packed with tender shredded chicken, sweet creamed corn, garlic, and ginger. Naturally thickened with a simple cornflour slurry, it's the ultimate cozy comfort food for busy weeknights.
Ingredients
Instructions
-
Slice the spring onions, keeping the white/light green parts separate from the dark green parts.
-
Shred the cooked chicken (store-bought or home-cooked, both work well).
-
Place a saucepan over medium heat and lightly coat with spray oil.
-
Add the white/light green spring onion to the saucepan and stir. Add the crushed garlic and grated ginger and stir to combine.
-
Add the shredded chicken to the saucepan and stir through.
-
Add the creamed corn and stir well to combine.
-
Pour in the chicken stock and water, and mix through.
-
Season with salt and pepper to taste, then add the dark green spring onion and stir.
-
Add the soy sauce and stir to combine.
-
In a small bowl, mix the cornflour with 4 tbsp of room-temperature water until smooth and lump-free. Pour the slurry into the saucepan and stir until the soup thickens. Let simmer for 5 minutes.
-
Enjoy!
Note
Shredded chicken shortcut: Using rotisserie or leftover cooked chicken makes this even faster.
Spring onion trick: Adding the whites early builds a flavour base, while the greens added later keep their colour and fresh bite.
Slurry tip: Always mix cornflour with cold or room-temperature water before adding to the pot, to avoid lumps.
Storage: Keeps well in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water or stock if it's thickened too much.
Give this Chicken and Sweet Corn Soup a try and let me know how it turns out! Leave a comment and star rating below, and if you loved it, share a photo and tag me on Pinterest or Instagram — I'd love to see your bowl!
