To get the full experience of our site please enable javascript.

×

Join us

For lots of delicious recipes and fun stuff

Join our new newsletter :) and be the first to know about our delicious, easy-peasy recipes and our handy chinese guides!
→

Seriously Easy Chicken and Corn Soup

Make this takeaway classic at home, which tastes a million times better!

Hey guys!

So… it actually doesn’t get much easier than this.

Winter is coming (to the UK, at least!) and we’ve got a sure-fire way to combat those blues: arm yourself with a mahoosive bowl of chicken and corn soup!

It’s easy to pop down to your local for the tinned and fresh versions of this Chinese classic.

But with today’s video and post, we want to convince you that making your own C&CS is not only 10x more delicious than the store-bought versions, but also seriously easy!

At home, Mum’s C&CS is a long-time favourite. We have such fond memories of skipping the main meal in favour of eating bowl after bowl of soup until our bellies were sore! Our experience suggests that the word ‘moreish’ was invented for this soup 😉

When we left the nest, we both took C&CS with us. As poor students living in cold places, it was the perfect recipe. Cheap, cheerful, and totally packed with good stuff.

Whole sweet corn kernels and morsels of chicken make the soup really hearty, while the blended corn gives the soup a gloriously thick and creamy texture without any cream in sight. Finished off with delicate ribbons of egg and a sprinkling of the ubiquitous spring onion, this soup is *so* yum that we guarantee you will never have to reach for the tinned version again.

Serves
4-6
Ingredients

640g tinned corn
1L chicken stock
3/4 tsp salt
1/4 tsp white pepper
1 large chicken breast
1/4 tsp light soy sauce
1/8 tsp salt
3 tbsp tapioca flour or cornflour
120ml cold water
3 eggs
2 pinches of salt

To serve
2 spring onions
Sesame oil

Hey guys!

So… it actually doesn’t get much easier than this.

Winter is coming (to the UK, at least!) and we’ve got a sure-fire way to combat those blues: arm yourself with a mahoosive bowl of chicken and corn soup!

It’s easy to pop down to your local for the tinned and fresh versions of this Chinese classic.

But with today’s video and post, we want to convince you that making your own C&CS is not only 10x more delicious than the store-bought versions, but also seriously easy!

At home, Mum’s C&CS is a long-time favourite. We have such fond memories of skipping the main meal in favour of eating bowl after bowl of soup until our bellies were sore! Our experience suggests that the word ‘moreish’ was invented for this soup 😉

When we left the nest, we both took C&CS with us. As poor students living in cold places, it was the perfect recipe. Cheap, cheerful, and totally packed with good stuff.

Whole sweet corn kernels and morsels of chicken make the soup really hearty, while the blended corn gives the soup a gloriously thick and creamy texture without any cream in sight. Finished off with delicate ribbons of egg and a sprinkling of the ubiquitous spring onion, this soup is *so* yum that we guarantee you will never have to reach for the tinned version again.

GET THE METHOD →

OUR
TIP!
Back home in New Zealand, creamed corn in the tin can be found in all supermarkets. It’s just like tinned sweetcorn, except all smooshed up.

Is creamed corn not available in your area? Fear not! We don’t have it here in London either, so we just ‘cream’ our own.
To make creamed corn, pour half the corn into a saucepan. Add a ladle of chicken stock. Using a stick blender, blitz up the corn until it is a thick, bitty paste (a food processor or potato masher would also do the trick). Add the remaining stock and the whole corn kernels. Fire up the saucepan to bring your soup to the boil.
While the soup is heating up, slice the chicken breast into small thin pieces. Aim for each piece to be a few millimetres thick and about 1cm wide. To season and marinate the chicken, mix in the salt and light soy sauce with a pair of chopsticks.
When your soup has come to the boil, turn down the heat and gently add the chicken pieces. Loosen up the chicken with your chopsticks so that you don’t end up with a giant ball of chicken! Bring the soup back up to a boil.
To thicken the soup, make a slurry by mixing tapioca flour/cornflour with cold water. You may find that you need less than 3 tbsp of cornflour to reach the desired thickness.
OUR
TIP!
We find that a soup thickened with cornflour tends to say thicker than a soup thickened with tapioca flour… we *may* have used tapioca flour in the video because we had run out of cornflour and we were too lazy to get more cornflour from the shop ;)
Take your soup off the heat and then slowly add the slurry whilst stirring continuously. Pop the soup back on the heat so that the slurry can work its thickening magic! Make sure you bring the soup back to a boil because it is important to cook the tapioca flour/cornflour.
No Chinese chicken and corn soup would be complete without those delicate ribbons of egg! Prepare your eggs by whisking well with two pinches of salt. With your soup on medium heat, slowly pour in the egg whilst stirring continuously. Just pour faster if you want bigger bits of egg.
Season your soup with salt and white pepper. Adjust according to taste (e.g. Amy likes it *really* peppery!). Finally, finely slice your spring onions and stir into the soup.
Ladle your soup into big bowls (the bigger the better!). Sprinkle a few extra bits of spring onion onto each serving to make it real pretty. To make the soup extra scrumptious, sprinkle a little sesame oil on top. Now DIG IN!

  • Pingback: Pancakes: China Style. | The Dumpling Sisters()

  • We love you guys’ videos! So glad we’ve found your recipes!
    I want to make this but I only have frozen corn, will it work just as well if I thaw it before hand?

  • I ended up making it and it turned out fantastic! I did a post about you guys on my blog! http://sketch-freeveganeating.blogspot.ca/2013/10/chicken-and-corn-soup-via-dumpling.html

    • Hey fellow sisters! Thanks so much for trying our recipe and for your lovely write-up, we’re really touched! The photos look fab 🙂 xx

  • Making this tonight thankfully good ol NZ has the cremed corn componient! Looks good!

    • Hehe quite right, makes it EVEN easier!! Let us know how you get on! x

  • Dawn

    I made this tonight, but used 6 ears of fresh corn cut and scraped from cob. It turned out really good.

  • Jody Christie

    This was soooo yum!! Incredibly easy – I reckon the husband could even do it! It ended up doing 6-7x portions which was great. Would you recommend freezing this soup?

  • Chelsea

    Hi Dumpling Sisters,
    I just made this recipe now, and it’s delicious and super easy! I also made your wok fried noodles which were yummy too!! Keep up the great work and the amazing recipes 🙂

  • This recipe is freakin delicious and so easy!
    And luckily I’m in NZ too so I had access to creamed corn.
    Thanks! Also you’re both babes.

  • I’ve been making stock from the chicken roast, and sometimes using the leftover chicken from the roast instead of the chicken breast.
    My husband is impressed, he raves it’s the best soup, and he is hard to please!

    • GREAT TO HEAR!!! 😀

    • Kara

      Could you please send me your recipe for making stock from the roast chicken?

  • I usually make chicken and rice soup from my leftover roast chicken, but this looks like another tasty option. Thanks for sharing!

more for you



Tong Yuen Sweet Dumplings
  • RECIPES →

Lychee and Orange Sorbet
  • RECIPES →

Spicy Garlic Aubergine
  • RECIPES →

Five-Spiced Vegetarian Dumpling Filling
  • RECIPES →