Comforting, nourishing, and surprisingly simple — this Chinese Chicken & Sweetcorn Soup is a classic for good reason. With tender shredded chicken, sweet pops of corn, and delicate egg ribbons floating in a savory, sesame-scented broth, every spoonful feels like a warm hug.
Made with just a handful of everyday ingredients, this version stays true to the traditional flavors while keeping things light and wholesome. Arrowroot powder gives the soup a silky texture without relying on heavy thickeners, while eggs and chicken add a satisfying protein boost that makes it hearty enough for a meal.
Whether you’re craving something soothing on a cold day, looking for an easy weeknight dinner, or need a feel-better bowl when you’re under the weather, this soup delivers. Ready in under 30 minutes, it’s a cozy staple you’ll come back to again and again.
Recipe
14 oz. (400g) chicken breast
36 oz. (1L) chicken stock
14 oz. (400g) canned sweetcorn
3 tbsp. Arrowroot powder
2 large eggs, beaten
1 tsp. sesame oil
chives, chopped, for garnish
How to Prepare
In a large pot, bring the chicken stock to a simmer. Add the chicken breast, cover, and poach over low heat for 10-12 minutes until fully cooked. Remove, let cool slightly, then shred. Skim off any foam from the broth.
Increase the heat to medium and bring the broth back to a simmer. Add the sweetcorn and stir.
In a small bowl, mix the arrowroot with 5 tbsp. water to make a slurry. Gradually stir it into the soup and let it simmer for 1 minute until thickened. Season with salt and pepper.
Slowly pour in the beaten eggs, stirring to create egg ribbons. Add the shredded chicken back to the pot and cook for 1 more minute.
Finish with sesame oil and a dash of pepper. Garnish with chopped chives and serve.
