Chicken and Sweet Corn Soup

5 from 6 votes

Bowl of Chicken and Sweet Corn Soup

Hold onto your soup spoons, for we’re about to unravel the mystical origins of Chicken and Sweet Corn Soup, a dish that might just have ancient chicken mystics and corn sorcerers involved! As legend has it, in the magical realms of ancient China, wise culinary wizards decided to blend tender chicken shreds with the golden sweetness of corn. They whispered incantations over bubbling cauldrons, conjuring a potion that could warm hearts and satisfy hunger in a single spoonful. The result? A soup so divine, it spread across lands and oceans, captivating taste buds and sparking joy wherever it roamed. And thus, the saga of Chicken and Sweet Corn Soup began, leaving a trail of satisfied stomachs and enchanted palates in its wake.

Bowl of Chicken and Sweet Corn Soup

Imagine a bowl of piping hot Chicken Noodle Soup, but with a gourmet touch—handmade fettuccine. Elevate your soup game by incorporating these delicate, homemade fettuccine, adding a delightful twist to the classic comfort. Dive into our fettuccine-making guide and enrich your soup adventure with the taste of homemade goodness

Origins of a Classic Delight

The origins of Chicken and Sweet Corn Soup can be traced back to traditional Chinese cuisine. In China, soups have long been a fundamental part of the culinary heritage, valued not only for their flavors but also for their potential health benefits. Chicken and Sweet Corn Soup, often referred to as “Egg Drop Soup,” emerged as a popular dish within this tradition.

The beauty of this soup lies in its simplicity and balance of flavors. Chicken, a staple protein, is combined with the natural sweetness and texture of corn. The amalgamation of these ingredients, simmered in a savory broth, results in a wholesome and satisfying soup.

Over time, the dish traveled beyond Chinese borders and found its way into diverse culinary cultures, adapting to local tastes and preferences. In Australia, it gained popularity and became a beloved comfort food, reflecting the multicultural influence on the nation’s cuisine. Today, Chicken and Sweet Corn Soup continues to grace dining tables worldwide, showcasing the delightful fusion of ingredients and the artistry of blending flavors

Bowl of Chicken and Sweet Corn Soup

Ingredients You’ll Need

To whip up this delightful concoction, gather the following ingredients:

Ingredients laid out on the table

  • 2 chicken breasts, cooked and shredded
  • 2 cans of creamed corn
  • 4 cups chicken broth
  • 2 eggs, lightly beaten
  • 2 tablespoons soy sauce
  • 2 tablespoons of mirin
  • 2 tablespoons cornstarch (cornflour)
  • 2 teaspoons grated ginger
  • 2 cloves of garlic, minced
  • Salt and pepper to taste
  • Spring onions, chopped, for garnish
  • A dash of sesame oil for that extra flavor kick

Let’s Get Cooking: Step-by-Step Instructions

Stock being added to Chicken Sweet Corn Soup

Create the Soup Base: In a large pot, combine the chicken broth, creamed corn, sweet corn kernels, grated ginger, minced garlic, and soy sauce. Bring the mixture to a gentle boil over medium heat.

Sweet Corn being added to Chicken Sweet Corn Soup

Prepare the Chicken: Begin by poaching the chicken breasts in your broth until they’re tender and fully cooked. Shred the chicken into small, bite-sized pieces. Set aside.

Chicken being added to Chicken Sweet Corn Soup

Thicken the Soup: In a small bowl, mix the cornstarch with a bit of cold water to create a slurry. Slowly pour this mixture into the simmering soup while stirring continuously. Allow the soup to thicken to your desired consistency.

Cornflour being added to Chicken Sweet Corn Soup

Add the Chicken: Stir in the shredded chicken and let the soup simmer for a few more minutes to meld the flavors.

Shredding poached Chicken

Introduce the Eggs: Gradually pour the beaten eggs into the soup, stirring gently in one direction. This will create those beautiful egg ribbons that add texture to the soup.

Add Chicken to Pot of soup

Season and Garnish: Season the soup with salt and pepper to taste. Add a dash of sesame oil for that signature flavor. Garnish with chopped spring onions.

Serve and Enjoy: Ladle this comforting creation into bowls, and serve hot with your favourite crusty bread or a side of crispy noodles.

Bowl of Chicken and Sweet Corn Soup

Tips and Tricks for a Perfect Pot

  • Creamy Consistency: To achieve that creamy texture, the creamed corn and corn kernels play a crucial role. Adjust the amount to suit your preferences.

  • Egg Ribbons: Slowly pouring the beaten eggs while stirring in one direction ensures those beautiful, silky egg ribbons characteristic of this soup.

  • Personalize the Flavors: Feel free to experiment with additional ingredients like chopped vegetables or a hint of chili for a spicy kick. Make it your own!

So, there you have it, mates! A simple yet soul-satisfying recipe for Chicken and Sweet Corn Soup, straight from the heart of Australia. Whip up a batch, cozy up, and savor a bowlful of comfort. Happy cooking!

Darrin x

Chicken and Sweet Corn Soup

5 from 6 votes
Recipe by Darrin Lloyd Course: Entree, PastaCuisine: Chinese, AustralianDifficulty: Easy


Prep time


Cooking time




Total time



Delicious Chicken Noodle Soup – a comforting blend of tender chicken, hearty noodles, and flavorful broth. Perfect for a cozy meal on any occasion.

Cook Mode

Keep the screen of your device on


  • 750 g 1 2/3 lb Chicken Breasts (2)

  • 2 cans 2 cans Creamed Corn

  • 2 cups 2 cup Chicken Stock

  • 4 cups 4 cup Water

  • 2 tbsp 2 tbsp Soy Sauce

  • 2 tbsp 2 tbsp Mirin

  • 2 tbsp 2 tbsp Cornflour (Cornstartch)

  • 2 tsp 2 tsp Ginger (grated)

  • 2 cloves 2 cloves Garlic (minced)

  • Salt and Pepper

  • 3 drops 3 drops Sesame Oil

  • 2 2 Eggs (lightly beaten)


  • Combine all ingredients in a pot and gently boil the mixture
  • Poach chicken in the mixture for 30 mins, then shred it completely
  • Create a cornstarch slurry and slowly pour it into the simmering soup to thicken.
  • Incorporate shredded chicken into the soup and let it simmer, allowing flavors to meld
  • Gradually pour beaten eggs into the soup, stirring gently to create appealing egg ribbons.
  • Season with salt, pepper, and a dash of sesame oil. Garnish
  • Ladle the soup into bowls and serve it hot, paired with your preferred side. Enjoy!

Nutrition Facts

  • Serving Size: 8g
  • Total number of serves: 1
  • Calories: 300kcal
  • Carbohydrates: 35g
  • Protein: 20g
  • Fat: 15g
  • Saturated Fat: 3.5g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 55mg
  • Sodium: 900mg
  • Potassium: 0mg
  • Fiber: 5g
  • Sugar: 5g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 0mg
  • Iron: 0mg

Did you make this recipe?

Share to our instagram page @boilthensimmer we’d love to see it!

Like this recipe?

Tag @boilthensimmer on Pintrest!

Join our Facebook Group!

Follow Boil Then Simmer on Facebook to keep up to date!

5 from 6 votes
Darrin Lloyd Avatar


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.


My family

Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


You'll also love

Blog at