Jamie Oliver Chicken And Sweetcorn Soup

Jamie Oliver’s homemade Chicken and Sweetcorn Soup is widely regarded as one of the best and easiest Chinese-style soup recipes out there. This soup can be prepared on the stove, in a slow cooker, Instant Pot, or Thermomix, offering flexibility in cooking methods. It is packed with protein and vegetables, making it a healthy soup that is good for colds. Additionally, it is naturally gluten-free. Make sure to leave a comment if you try it.

Chicken And Sweetcorn Soup Ingredients

• 8 cups Chicken stock
• 3 cups diced or shredded cooked chicken breasts (about 1 pound chicken)
• 2 teaspoons ground ginger
• 1/2 teaspoon garlic powder
• 4 green onions, thinly sliced with the white and green parts
• 2 medium carrots, finely diced
• 1 (15-ounce) can whole kernel corn
• 1 (15-ounce) can of creamed corn
• 1/4 cup cornstarch
• 6 large eggs, whisked
• 1 teaspoon toasted sesame oil
• Salt and black pepper

How To Make Chinese-Style Chicken And Sweetcorn Soup On The Stove

1. Start by combining 7 cups of chicken stock, diced or shredded cooked chicken, ground ginger, garlic powder, the white parts of the green onions, finely diced carrots, whole kernel corn, and creamed corn in a large pot.
2. Heat the mixture over medium heat until it begins to simmer.
3. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes, or until the carrots have softened.
4. In a separate bowl, whisk together the remaining 1 cup of stock and cornstarch until it’s well combined.
5. Stir this mixture into the soup and let it cook for 1 minute, or until the soup has thickened.
6. Now, swirl the soup slowly in a continuous motion using a spoon. While you’re still swirling the soup, drizzle the whisked eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, forming beautiful egg ribbons.
7. Add in the toasted sesame oil, and stir to combine.
8. Taste the soup, and season with salt and pepper as needed.
9. Serve the soup warm, sprinkled with the remaining green parts of the green onions.

How To Make Chicken And Sweetcorn Soup In Instant Pot

1. Combine 7 cups of chicken stock, chicken, ginger, garlic powder, the white parts of the green onions, carrots, whole kernel corn, and creamed corn in the Instant Pot. Cover and set the valve to “Sealing”. Pressure cook on high for 8 minutes, then perform a quick release.
2. In a separate bowl, whisk together the remaining 1 cup of stock and cornstarch to form a slurry. Stir this mixture into the soup in the Instant Pot and cook for 1 minute, or until the soup has thickened.
3. Begin to swirl the soup slowly in a continuous motion. While you are still swirling the soup, slowly pour the whisked eggs into the soup in a steady stream. The hot broth will instantly cook the eggs, forming beautiful egg ribbons.
4. Add the toasted sesame oil, and stir to combine. Taste the soup, and season with salt and pepper as needed.
5. Serve the soup warm, garnished with the remaining green parts of the green onions.

How To Make Chicken And Sweetcorn Soup In Slow Cooker

1. Combine all the ingredients except for the cornstarch, eggs, and sesame oil in the slow cooker.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving, whisk together 1 cup of stock from the slow cooker and cornstarch in a separate bowl until well combined. Stir this mixture into the soup in the slow cooker.
4. Crack the eggs into a bowl and whisk. Slowly add the whisked eggs to the soup, stirring continuously to create egg ribbons.
5. Stir in the toasted sesame oil, and season with salt and pepper as needed.
6. Serve warm, garnished with the green parts of the green onions.

How To Make Chicken And Sweetcorn Soup In Thermomix

1. Place the chicken stock, diced or shredded cooked chicken, ground ginger, garlic powder, the white parts of the green onions, finely diced carrots, whole kernel corn, and creamed corn in the Thermomix bowl.
2. Set the Thermomix to 100 degrees, speed 1, for 10 minutes.
3. In a separate bowl, whisk together 1 cup of stock and cornstarch until well combined. Add this mixture to the Thermomix bowl and set it to 100 degrees, speed 1, for 1 minute.
4. Set the Thermomix to speed 1 and slowly pour the whisked eggs through the hole in the lid. This will create beautiful egg ribbons in the soup.
5. Add the toasted sesame oil, and season with salt and pepper as needed.
6. Serve warm, garnished with the green parts of the green onions.

How To Make Chicken And Corn Soup Without Creamed Corn?

To make Chicken and Sweetcorn Soup without creamed corn, simply replace the creamed corn with an additional can of whole-kernel corn. For a similar texture to creamed corn, blend half of the whole kernel corn until it’s mostly pureed and add it to the soup. Follow the rest of the recipe as usual. 

Chicken And Sweetcorn Soup Variations

Here are some variations you can try with the Chicken and Sweetcorn Soup:

1. Add More Veggies: Add more vegetables like shredded cabbage, peas, bell peppers, asparagus, or green beans.
2. Vegetarian Version: If you want a vegetarian soup, simply omit the chicken and use vegetable stock instead of chicken stock.
3. Make It More Spicy: For those who like a bit of heat in their soup, add some sriracha sauce or Thai bird chilies for a spicy kick.
4. Seafood Variation: Replace the chicken with shrimp or crab for a seafood version of the soup.
5. Creamier Soup: For a creamier texture, add a splash of cream or coconut milk towards the end of the cooking process.

Recipe Tips:

• Adjusting the Ginger Flavor: If you’re not a big fan of ginger, consider reducing the amount or using large pieces of fresh ginger that you can remove later.
• Creating Egg Ribbons: The technique of swirling the soup while adding whisked eggs creates beautiful egg ribbons. If you don’t get it right the first time, don’t worry. The soup will still be delicious, and you can perfect your technique over time.
• Using Frozen Chicken: If you have frozen (already cooked) chicken, you can use that in this recipe. Just make sure to thaw it first.

What To Serve With Chicken And Sweetcorn Soup

Serve this jamie oliver chicken and sweetcorn soup as entrée for Swiss Steak, Prime Rib Au Jus or Beef Tips And Gravy. Alternatively top the soup with Pickled Red Onions and serve it allone with Olive Cheese Bread.

How Long Does Chicken And Sweetcorn Soup Last In The Fridge?

Leftover Chicken and Sweetcorn Soup can last in the fridge for 2-3 days. To store it correctly, allow the soup to cool until it reaches room temperature. Then, pour the soup into a glass container and cover it well. Finally, transfer the container to the fridge for storage.

How Long Does Chicken And Corn Soup Last In A Freezer?

Chicken and Sweetcorn Soup freezes well and can last up to 3 months in the freezer. The best way to freeze it is to divide the soup into individual servings and pour each serving into freezer bags, leaving some space for expansion. Write the freezing date on each bag, then place them in the freezer. This method allows for quick thawing.

To thaw frozen Chicken and Sweetcorn Soup, transfer it from the freezer to the fridge and let it thaw overnight. By the next morning, it should be completely defrosted. Then, reheat the soup before serving.

How To Reheat Chicken And Sweetcorn Soup

The best way to reheat chicken and corn soup is on the stove. Heat it on medium-low heat for about 5-6 minutes or until it becomes warm throughout. If the soup is too thick, you can add 1-2 tablespoons of chicken stock to thin it out a little. Continue reheating until you achieve the desired consistency. Stir the soup occasionally to ensure even heating.

Chicken And Sweetcorn Soup Calories And Nutrition Facts

• Calories: 252
• Sugar: 24.1g
• Sodium: 1199mg
• Fat: 11.1g
• Saturated Fat: 2.4g
• Carbohydrates: 50.4g
• Fiber: 1.9g
• Protein: 26g
• Cholesterol: 96mg

Try More Recipes:

• Osso Buco Recipe
• Gazpacho Recipe
• Carrot And Courgette Soup
• Coq Au Vin
• Lettuce Soup