This Chinese chicken and sweetcorn soup slow cooker recipe is easy to make at home. You don't need to go and get Chinese takeaway to enjoy your favorite soup.
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Need a Chinese chicken and sweetcorn soup slow cooker recipe? This is the one for you! It is healthy, filling, and quick to prepare.
Cost To Make
Estimated cost = $8.60 or $1.22 per serve
Why You'll Love This Recipe:
- Make this easy recipe any time of the year because you can use canned, frozen, or fresh sweet corn.
- You can double the recipe if you need to feed a crowd.
- With less than 10 minutes of prep time, you can make this in the morning before you go to work.
Ingredients In This Recipe
You can download a printable version of this recipe below. It lists all the ingredients you need and gives clear, step-by-step instructions to help you make it.
Chicken breasts - use skinless and boneless chicken breasts. You could also use skinless chicken on the bone or leftover cooked chicken - see Recipe Variations below for more details.
Sweetcorn - you will need a can of creamed corn as well as corn kernels. The corn kernels can be frozen, canned, or fresh.
Spring onions (green onions) - these are used in the soup for flavor as well as a garnish.
Sesame oil is often used in Chinese cooking and gives this soup a distinct flavor. However, do not use too much sesame oil because it can become overpowering and ruin the soup.
Ginger - For the best flavor, use freshly grated ginger. If you can't get fresh ginger, frozen or bottled ginger are good alternatives.
Chicken stock - Use homemade, store-bought, or stock made from stock cubes or powder. If you don't have chicken stock, use water.
Egg - The egg not only helps to thicken the soup but makes it look pretty by creating yellow and white ribbons throughout the soup.
Cornflour (corn starch) - A slurry made with cornflour and water is added to the soup to make the soup thicker and gives the stock a velvety smooth feel.
Step By Step Instructions
This easy chicken sweetcorn soup is so quick to make. All you need to do is place the chicken, sweet corn, spring onions, ginger, sesame oil, and stock into the slow cooker.
Put the lid on and set the slow cooker to low for 7 hours or high for 3 ½ hours.
Then remove the chicken and either shred or dice the meat, then put it back into the soup.
Turn the slow cooker to high, then slowly stir in a lightly beaten egg, then thicken with a cornflour slurry.
Cover and cook on high for 15 minutes to thicken, taste for seasoning, and adjust if necessary with some soy sauce or salt and pepper.
Serve hot garnished with finely sliced spring onions and slices of red chili (optional).
Recipe Tips
When making a cornflour slurry, add the cornflour to a small bowl, then mix in an equal amount of room temperature water to create a smooth paste.
You want to slowly pour the slurry into the soup as your stir rather than dumping it in at one time.
Variations
Use skinless chicken on the bone - This recipe calls for skinless boneless chicken breasts (mainly for convenience), but you can use skinless chicken on the bone, like thighs and drumsticks.
You will get additional benefits by using chicken on the bone:
- Chicken on the bone is usually cheaper to buy than skinless, boneless chicken breast, so it's great if you are budget conscious.
- Because of the slow cooking, vitamins and minerals are released from the bones, making it a tastier and healthier soup.
To get the best benefits from the chicken bones, cook the soup in the slow cooker on low for 8 hours rather than on high for 4 hours.
Remove the chicken from the soup (the meat should fall off the bones), shred or dice the meat (discard the bones) and return the chicken meat to the soup. Then thicken the soup with the egg and a cornflour slurry in the last 15 - 20 minutes.
Use leftover roast chicken - Instead of raw chicken, use leftover roast chicken. If you use leftover cooked chicken, cook on high for about 1 hour and 30 minutes to 2 hours. Then thicken the soup with the egg and a cornflour slurry in the last 15 - 20 minutes.
Add diced ham - If you want to add another flavor to the soup, toss in finely chopped cooked ham in the last half hour of cooking. Then thicken the soup with the egg and a cornflour slurry in the last 15 - 20 minutes.
Serving Size
This recipe serves 7. A serving size is 1 cup.
Calories Per Serve
A one cup serving is about 205 calories.
Serving Suggestions
This chicken soup can be served as a starter or be the main meal with some fresh bread or steamed rice on the side.
You could also serve the soup with freshly made prawn crackers or prawn toast.
Storage
Cooled leftover soup can be transferred to a sealed container in the fridge and stored for up to three days.
Freezing
For longer storage, place the soup into a freezer-safe container, label, and freeze for up to three months.
Reheating
Cold soup from the fridge can be reheated in a pot on the stove or in serving bowls in the microwave oven.
Thaw frozen soup and then reheat on the stove or in the microwave oven.
FAQ
This chicken and sweetcorn soup has 410 calories per bowl (2 cups).
Yes, you can use water if you don't have store-bought or homemade chicken stock or broth on hand. You could also make up some stock with chicken stock cubes or powder.
I do hope you try this Chinese chicken and sweetcorn slow cooker recipe. If you do, please come back and leave a comment below because I would love to know how you went.
Chinese Chicken and Sweetcorn Soup Slow Cooker Recipe
Ingredients
- 500 grams (1 pound) chicken breast or thighs, boneless and skinless
- 1 x 400 grams (14 ounces) can of creamed corn
- 160 grams (1 cup / 5.7 ounces) corn kernels, fresh, frozen, or canned (drained)
- 4 spring onions finely sliced
- 1 teaspoon sesame oil
- ½ teaspoon ginger grated
- 750 ml (3 cups) chicken stock fresh or made from stock cubes
- Salt optional
Egg Ribbons
- 1 egg
- 1 tablespoon water
Thickener
- 2 tablespoon cornflour (corn starch)
- 2 tablespoons water
Garnish
- 2 spring onions finely sliced
Instructions
- Place the chicken, creamed corn, corn kernels, spring onions, sesame oil, ginger, and stock into a slow cooker bowl, mix well.
- Cover and cook on high for 3 ½ hours or low for 7-8 hours.
- Remove the chicken from the slow cooker, use two forks to shred the chicken or you can dice the chicken. Return the chicken to the slow cooker, cover, and turn the slow cooker to high.
- Place the egg into a small bowl and beat well with 1 tablespoon of water.
- Remove the lid from the slow cooker and continually stir the soup with a wooden spoon, as you gradually pour in the beaten egg.
- In another small bowl mix the cornflour with the water until it becomes a smooth paste. Pour into the soup and stir well.
- Cover and continue to cook on high for 15 minutes more.
- Taste and season with salt and pepper.
- Serve garnished with finely sliced spring onions.
Notes
- Chicken on the bone is usually cheaper to buy than skinless, boneless chicken breast, so it's great if you are budget conscious.
- Because of the slow cooking, vitamins and minerals are released from the bones, making it a tastier and healthier soup.
Amelia Miller says
With these ingredients for this delicious soup you have met my taste exactly.