Chicken Corn Soup

This yummy soup is super easy to make and fuss free. You basically just need any left over chicken meat and a tin of creamed corn, with a few other pantry basics, to get this superb thick and hearty broth. Plus it will only take you 15 minutes to make!

Prep Time

15 min.

Cook Time

10 min.

Total Time

25 min.


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500ml Chicken or Vegetable stock
1 tin (420g) Creamed corn
1 tsp Soy sauce
1 tsp Ginger
1 clove Garlic
1/2 Cornflour (mix with ½ tsp cold water)
1 Egg
2 cups Shredded (cooked) Chicken
1/4 Salt
1/4 White Pepper
1 tbsp Spring Onions


  1. In a pot add the chicken stock, creamed corn, soy sauce, ginger, garlic and cornflour water mixture over high heat.
  2. Bring to boil, then turn down the heat to medium and stir occasionally. Cook for about 5 minutes.
  3. When slightly thickened, turn off the heat, then slowly add in the whisked egg so it cooks evenly throughout the soup. This will also thicken the soup.
  4. Add in shredded chicken, salt, white pepper and add spring onions.

This recipe makes quite a thick soup, because of the corn and egg.

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