Go Back
–+ servings
Chicken and corn soup

Chinese Chicken and Sweetcorn Soup Slow Cooker Recipe

Harriet
This Chinese chicken and sweetcorn soup slow cooker recipe is a winter warmer. Quick to make even on your busiest day.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Course Mains, Sides, Soup
Cuisine Asian, Western
Servings 7 x 1 cup serves
Calories 205 kcal

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

Recipe 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:
  1. Chicken on the bone is usually cheaper to buy than skinless, boneless chicken breast, so it's great if you are budget conscious.
  2. 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.

Nutrition

Serving: 1 cupCalories: 205kcalCarbohydrates: 21gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 72mgSodium: 453mgPotassium: 523mgFiber: 1gSugar: 4gVitamin A: 214IUVitamin C: 6mgCalcium: 21mgIron: 1mg
Keyword easy chicken sweetcorn soup recipe
Tried this recipe?Let us know how it was!