Chicken and sweetcorn soup

A popular Chinese soup from Curtis Stone - chicken, sweetcorn and spring onions in a sesame-flavoured broth thickened with egg
By Curtis Stone
Chicken and sweetcorn soup
  • Rating:
  • Serves: 6
  • Cook Time: 35 minutes
  • Prep Time: 35 minutes
  • Effort: medium



  • 1 chicken, weighing about 700g
  • 1.2 ltr chicken stock, preferably homemade
  • 4 ears sweetcorn, husks removed
  • 4 tbsp cornflour
  • 2-3 tbsp water
  • 1 bunches spring onions, trimmed and thinly sliced
  • Few drops of sesame oil
  • 2 eggs, lightly beaten


1. Pull the skin from the chicken, cutting carefully with a small sharp knife where necessary. Remove the legs and wings by cutting through the joints. Find the wishbone, then, using a thin flexible knife, cut round it and remove it. Next, cut along one side of the breastbone, and ease the meat away from the bones, following the contours of the rib cage. Repeat with the other side. Set the chicken breasts aside. Cut the remaining chicken into large pieces.

2. Put the chicken pieces and the stock in a large saucepan. Bring slowly to the boil, removing any scum. Simmer for 15 minutes.

3. Strain the stock through a fine sieve set over a bowl. Discard the chicken pieces. Pour the stock back into the pan and bring back to the boil.

4. Add the chicken breasts and simmer gently over medium-low heat for 5 minutes.

5. While the breasts are cooking, cut the sweetcorn kernels off the cob, using a sharp knife.

6. Add the kernels to the pan and simmer for 2 minutes.

7. Blend the cornflour with the water to a smooth thick paste.

8. Using tongs, remove the chicken breasts from the soup. Shred the flesh.

9. Whisk the cornflour into the soup, whisking until smooth and thickened.

10. Add the shredded chicken meat to the pan, along with spring onion and few drops of sesame oil.

11. Remove the soup from the heat. Drizzle in the beaten egg, vigorously stirring the soup as you do so. Serve immediately.

Rate This Recipe