Chinese Style Chicken and Sweetcorn Soup

We love a good Chinese meal out, and the old classic Chicken and Sweetcorn soup is possibly the tastiest way to kick things off. Ever thought of making it at home? We thought not.

Prep time: 20 minutes
Cooking time: 30 minutes
Setting: Chunky
Serves: 4


  • 320g sweetcorn, uncooked
  • 1 red onion, finely chopped
  • 250g cooked chicken, shredded
  • 100g water chestnuts, thinly sliced
  • 1 tsp fresh ginger, grated
  • 750ml chicken stock
  • 2 tsp corn flour mixed with 1
  • 1 tsp of water to form a paste
  • 4 spring onions, finely chopped
  • 1 red chilli, de-seeded and finely chopped
  • 10g chopped coriander
  • 200g hot cooked noodles


Step 1: Place the chicken stock into the Soup Maker along with the  sweetcorn kernels, red onion, water chestnuts, ginger, shredded chicken and pour in the cornflour paste, mix the ingredients together with a spoon or spatula to evenly distribute 

Step 2: Select the chunky setting and leave until ready

Step 3: Divide the hot cooked noodles between serving bowls scatter over the chilli, spring onions and coriander. Pour the soup over the noodles and serve

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