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    Home » Chicken Soups

    Chinese chicken and sweetcorn soup

    Posted: Jan 23, 2020 · Updated: Mar 10, 2020 by Tonje

    Jump to Recipe

    This warming and comforting Chinese chicken and sweetcorn soup is made with tender, shredded chicken, sweetcorn and leeks in a hearty and flavourful broth. A satiating soup perfect for cold days.

    chicken and sweetcorn soup in a white bowl on a gray towel.

    Jump to:
    • Ingredients
    • How to make chicken and sweetcorn soup
    • Storing and freezing
    • Tips and substitutions
    • More hearty chicken soups
    • Recipe

    This post may contain affiliate links. Read more about it in the privacy policy.

    Ingredients

    • Chicken thighs - use bone-in, skin on thighs for the best flavour.
    • Chicken stock - or use a bouillon cube.
    • Leeks - Fresh or frozen leeks can be used.
    • Garlic - adds flavour and many medical benefits.
    • Rice vinegar - Apple cider or white vinegar can also be used.
    • Sweetcorn - canned or frozen sweetcorn both work well.

    How to make chicken and sweetcorn soup

    Heat up the olive oil in a large pot. Add finely chopped garlic, and saute for a minute.

    Add chicken stock, sweetcorn (drain if using tinned version), chicken thighs, rice vinegar& and finely sliced leek. Bring the soup to a boil, then reduce it to a simmer and leave it to cook a low heat for an hour or until the chicken has reached an internal temperature of 75 C / 165 F.

    Remove the chicken thighs from the pot. Discard the bones and chicken skin. Shred the chicken meat and leave it on the side.

    Use an immersion blender, stand blender or food processor to blend the soup slightly. The sweetcorn and leek should thicken up the soup and make it more hearty. You want to keep some chunks in there, so don't blend it all completely smooth.

    Add the pulled chicken to the soup, leave it for another 5 minutes to allow the flavours to settle, then add salt and pepper to taste.

    Infographic showing How to make chicken and sweetcorn soup.

    Storing and freezing

    Chicken and sweetcorn soup lasts 3-4 days in the fridge if stored in airtight containers. You can also freeze leftovers in freezer safe bags or containers for up to 6 months.

    To reheat frozen chicken soup, simply allow it to thaw in the microwave or in the fridge overnight, then reheat until piping hot throughout.

    chicken & sweetcorn soup in a white bowl with herbs in the background.

    Tips and substitutions

    • Use bone-in skin on chicken if possible, as this will make the broth really flavourful. We discard the skin and bones before eating, as they are only added for the flavour.
    • For a quick version of this dish, you can use shredded leftover chicken or turkey. Add the other ingredients, and leave the soup to boil for 10 minutes before blending half the soup. Add the shredded chicken and allow it to heat through before serving.
    • Adjust the thickness of the soup to your preferences by adding more chicken broth or water. Make the soup thicker by blending the sweetcorn and leeks completely.

    More hearty chicken soups

    • Slow cooker chicken taco soup
    • Thai chicken noodle soup

    Recipe

    soup with corn and chicken.

    Chinese chicken and sweetcorn soup

    This warming and comforting Chinese chicken and sweetcorn soup is made with tender, shredded chicken, sweetcorn and leeks in a hearty and flavourful broth. A satiating soup perfect for cold days.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 5 minutes mins
    Cook Time 1 hour hr
    Course Dinner, Main Course, Soup
    Cuisine British, Chinese
    Servings 4
    Calories 769 kcal
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    Ingredients
      

    • 1 kg bone-in skin on chicken thighs (about 4 small chicken thighs)
    • 400 g sweetcorn tinned or frozen
    • 1 leek fresh or frozen
    • 3 garlic cloves
    • 2 l chicken stock*
    • 3 teaspoon rice vinegar
    • 1 teaspoon olive oil

    Instructions
     

    • Heat up the olive oil in a large pot. Add finely chopped garlic, and saute for a minute.
    • Add chicken stock, sweetcorn (drain if using tinned version), chicken thighs, rice vinegar and finely sliced leek. Bring the soup to a boil, then reduce it to a simmer and leave it to cook a low heat for an hour or until the chicken has reached an internal temperature of 75 C / 165 F.
    • Remove the chicken thighs from the pot. Discard the bones and chicken skin. Shred the chicken meat and leave it on the side.
    • Use an immersion blender, stand blender or food processor to blend the soup slightly. The sweetcorn and leek should thicken up the soup and make it more hearty. You want to keep some chunks in there, so don't blend it all completely smooth.
    • Add the pulled chicken to the soup, leave it for another 5 minutes to allow the flavours to settle, then add salt and pepper to taste.

    Notes

    *You can buy liquid chicken stock, or you can make your own. Alterntively, use chicken stock cubes and water.

    Tips and substitutions

    • Use bone-in skin on chicken if possible, as this will make the broth really flavourful. We discard the skin and bones before eating, as they are only added for the flavour.
    • For a quick version of this dish, you can use shredded leftover chicken or turkey. Add the other ingredients, and leave it to boil for 5 minutes before blending half the soup. Add the shredded chicken and allow it to heat through before serving.
    • Adjust the thickness of the soup to your preferences by adding more chicken broth or water. Make the soup thicker by blending the sweetcorn and leeks thoroughly.

    Storing and freezing

    Chicken and sweetcorn soup lasts 3-4 days in the fridge if stored in airtight containers. You can also freeze leftovers in freezer safe bags or containers for up to 6 months.
    To reheat frozen chicken soup, simply allow it to thaw in the microwave or in the fridge overnight, then reheat until piping hot throughout.

    Nutrition

    Calories: 769kcalCarbohydrates: 43gProtein: 51gFat: 44gSaturated Fat: 11gCholesterol: 223mgSodium: 885mgPotassium: 1228mgFiber: 3gSugar: 13gVitamin A: 815IUVitamin C: 10mgCalcium: 52mgIron: 3mg
    Keyword chicken soup, sweetcorn
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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