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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.
Prep Time5 mins
Cook Time1 hr
Course: Dinner, Main Course, Soup
Cuisine: British, Chinese
Keyword: chicken soup, sweetcorn
Servings: 4
Calories: 769kcal
Author: Tonje
Cost: Cheap

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: 769kcal | Carbohydrates: 43g | Protein: 51g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 223mg | Sodium: 885mg | Potassium: 1228mg | Fiber: 3g | Sugar: 13g | Vitamin A: 815IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 3mg