This slow-cooker Chinese sweetcorn and chicken soup recipe are simple at home. You don’t have to order take-out from China to enjoy your favorite soup.
This is why you’ll love this recipe:
- This easy recipe can be used any time of year, as you can use fresh sweet corn, canned sweet corn, or frozen sweet corn.
- You can make the recipe twice if you have to feed a large group.
- This can be done in less than 10 minutes before you head to work.
INGREDIENTS IN THIS RECIPE
Chicken breasts. Use skinless or boneless chicken breasts. You can also use leftover chicken or chicken on the bones for more information.
Sweetcorn- You will need to have creamed corn in addition to the corn kernels. Corn kernels can be canned, frozen, or fresh.
Green onions (spring onions) These are used as both a flavoring and garnish in the soup.
This soup has a distinctive flavor thanks to the use of sesame oil. Sesame oil can be too strong and ruin the soup.
Ginger – Freshly grated ginger is the best way to get the best flavor. Frozen or bottled ginger can be substituted if fresh ginger is unavailable.
Use homemade, store-bought, or stock made with stock cubes, powder, or both. You can also use water if you don’t own chicken stock.
Egg – The egg helps thicken the soup and makes the soup look more beautiful by adding yellow and white ribbons.
Cornflour – This is a slurry of cornflour and water added to the soup. It thickens the soup and gives it a velvety smooth texture.
This chicken sweetcorn soup recipe is easy to prepare. Place the sweet corn, chicken, spring onions, ginger, stock, sesame oil, stock, and water in a slow cooker.
Place the lid on the slow cooker and turn it on for 7 or 3 1/2 hours.
Next, remove the chicken from the soup and shred it or dice it.
Turn the slow cooker on high. Next, slowly stir in an egg lightly beaten. Finally, thicken the mixture with a cornflour slurry.
Cook on high for 15 minutes. Stir occasionally—season with soy sauce or salt.
Hot garnish with finely sliced spring onions and red chili slices (optional).
Make a cornflour paste by adding the cornflour to a small bowl and mixing in equal amounts of water at room temperature.
Instead of dumping the slurry in one go, slowly add the slurry to the soup.
Use skinless poultry on the bones – This recipe uses skinless, boneless chicken breasts, but you can also use skinless chicken on bones like drumsticks and thighs.
Chicken on the bone will provide additional benefits.
- Chicken on the bone is typically cheaper than chicken breast skinless and boneless. This makes it an excellent option for budget-conscious people.
- Slow cooking releases vitamins and minerals from the bones making this soup healthier and more delicious.
Cook the soup on low for 8 hours to get the most out of the chicken bones.
The chicken should be removed from the soup. In the last 15 to 20 minutes, thicken the soup by adding the egg and cornflour slurry.
Retired roast chicken – Use leftover roast poultry instead of raw chicken. Cook leftover chicken on high for approximately 1 hour, 30 minutes to 2 hours. In the last 15 to 20 minutes, thicken the soup by adding the egg and cornflour slurry.
Dice ham – To add more flavor, cook finely chopped ham for the last half hour. In the last 15 to 20 minutes, thicken the soup by adding the egg and a cornflour mixture.
This recipe makes seven servings Serving size: 1 cup.
Calories per Serve
One cup of coffee has approximately 205 calories.
This soup can be served with fresh bread or steamed white rice as a side dish.