Chicken & Sweet Corn Soup

Chicken & Sweet Corn Soup

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Lunch, Main Course


  • Crock Pot


  • 1 kg Chicken Drumsticks or Thighs
  • 2 Litres Water
  • 2 Chicken Stock Cubes
  • 1/2 cup Onion chopped
  • 1 tbsp Garlic minced
  • 4 cups Chicken Stock
  • 470 g can Cream Corn
  • 1 tbsp Soy Sauce
  • 4 Peppercorns
  • 1 Egg
  • 4 tbsp Cornflour
  • 4 tbsp Water extra
  • 1 tsp Sesame Oil
  • Salt & Pepper to taste
  • Spring Onion for garnish


  • Place chicken in pot, add water, peppercorns, ginger, onion and salt. Bring to boil over medium heat, skim well to remove any scum, reduce heat and simmer gently covered for 1 1/2 hours. Remove any scum from top of stock and reserve.
  • In a large saucepan combine reserves chicken stock, creamed corn, crumbled stock cubes, ginger, chopped spring onions, sesame oil and salt and pepper. Bring to boil.
  • Mix cornflour to a smooth paste with the 4 tbsp of water, add to soup, stir until soup boils and thickens. Reduce heat, simmer for one minute.
  • Serve with shredded chicken and sprinkle with extra spring onions.
Chicken & Sweet Corn Soup