Chicken & Sweetcorn Soup Recipe | Chinese Takeaway | Hint Of Helen (2024)

When I worked at a Chinese restaurant I used to order this soup from the kitchen more or less every week. It’s a soup I never get bored of, and it’s so nice to be able to make it at home with lean, fresh ingredients. This recipe has all the flavours of a takeaway Chicken & sweetcorn soup – but tastes way better – I promise!

Chicken & sweetcorn soup doesn’t really have a ‘Chinese’ flavour as such – it’s just where you’ll have likely eaten it as a starter or side dish! The soup is a delicate flavour of chicken stock, garlic and sweetcorn, one I love to enjoy all year round. There’s no need to feel guilty about eating this takeaway classic either – it’s packed with protein; lean chicken breast and egg and is a water-based stock.

The soup is thickened with cornflour to give it the thick stock consistently you’ll get from a takeaway soup. It’s also got egg stirred through which gives a lovely richness and cloudiness which you don’t get in many soups!

You can easily make this soup in half an hour, on a busy evening – which is a rarity for soup! No need to boil down vegetables or whip out the. blender, this Chicken & sweetcorn soup is pretty low maintenance!

Serve with prawn crackers if you want that authentic ‘take-away’ soup! Else it’s amazing with a crusty roll too! I tend to top mine with spring onions (which is completely optional!) as it brings a little bit of freshness and crunch to the meal.

If you’re making a Chinese takeaway style dinner, check out my Chinese Takeaway Recipes including and Chicken, Crispy Chilli Beef and Satay Chicken Curry.

How to make Chinese Chicken & Sweetcorn Soup at Home

Scroll down for recipe card and ingredient list.

This was a hard recipe to shoot! It’s not the prettiest soup when it’s cooking…

1. Slice the chicken breast into thin strips (about 3 per breast)

2. Heat a non-stick pan with a small dash of oil

2. Add the chicken breast to the pan

3. Then add a pinch of salt, and the ginger and garlic paste

4. Stir and turn the chicken over. You don’t want to add much colour to the chicken at this point – just begin the cooking and bring out the flavour of the ginger and garlic

5. Once your chicken is white on all sides, with a very light browning, add in the water and stock cube

6. Mix using your wooden spoon or spatula until it’s dissolved, bringing the water to a very low simmer

7. Cook for 10 minutes, then using two forks pull the chicken apart into smaller pieces – if the chicken is resisting or hard to shred, cook for a few more minutes. Be careful – you may need to turn the heat off for this step. Once shredded, add in sweetcorn

8. Continue to cook on a very low simmer for 5 minutes. Whilst simmering, add an egg to one mug/bowl and beat until the white and yolk are mixed together. And in another mug/bowl mix together the cornflour with 2 tbsp water

9. Pour the cornflour mixture into the simmering soup – stir to mix throughout

10. Lastly, stir the soup quickly with a spoon to make a bit of a whirlpool – then pour in the egg. Immediately mix in a whirling motion to break up the egg and mix throughout the soup. Then cook for a couple more minutes before serving!