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Chinese-style chicken & sweetcorn soup

A silky, comforting soup of poached chicken and sweetcorn in a gingery broth, thickened lightly and finished with egg ribbons, sesame oil and spring onion.

  • 40 min · 15 min hands-on
  • Serves 4
  • Large saucepan with lid, stick blender or blender, small bowl
  • Contains egg, soy, wheat, gluten, sesame
  • Main dish · serve with grain
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Chinese-style chicken & sweetcorn soup · Per serving (1 of 4)

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One serve gives you

Daily needs: Female 31–50
  • Protein 29 g · 45%
  • Carbs 24 g · 36%
  • Fat 6 g · 19%
  • Fibre 3 g

Highest in this recipe

  • B3 equivalents 17.2 mg123% of RDI
  • B6 0.72 mg55% of RDI
  • Vitamin D 2.4 µg48% of AI (Adequate Intake)
  • Selenium 26 µg43% of RDI
  • B5 1.7 mg42% of AI (Adequate Intake), partial ingredient data
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Ingredients

Weights for 4 servings. Per-serve nutrition stays the same.

  • 800 g
  • 700 g
  • 10 g
  • 6 g
  • 400 g
  • 400 g
  • 10 g
  • 25 g
  • 50 g
  • 100 g
  • 5 g
  • 0.5 g
  • 30 g

Check product labels and cross-contact. Ingredient notes are not an allergy-safety guarantee.

Method

5 steps · about 40 min
  1. Bring the stock, water, ginger and garlic to a simmer in a large saucepan. Add the whole chicken breasts, cover and poach at a gentle simmer for 12–15 minutes until the thickest part reaches 75°C. Lift out and shred with two forks.
  2. Add the frozen corn to the broth and simmer for 3 minutes. Blend about half the soup with a stick blender until creamy but still with some whole kernels.
  3. Return the shredded chicken, add the reduced-salt soy sauce and pepper and bring back to a simmer. Mix the cornflour with the 50 g cold water until smooth, stir it into the soup and simmer for 2 minutes, stirring, until lightly thickened.
  4. Turn the heat to low. Slowly drizzle in the beaten eggs while stirring the soup gently in one direction, so they set into fine ribbons; simmer for 1 minute until the egg is fully set.
  5. Take off the heat, stir in the sesame oil and serve topped with spring onions. Steamed rice or a bread roll on the side makes it a full meal.

Add optional toppings or substitutions to your saved copy to include them in the calculation.

One serve gives you

Daily needs: Female 31–50
  • Protein 29 g · 45%
  • Carbs 24 g · 36%
  • Fat 6 g · 19%
  • Fibre 3 g

Highest in this recipe

  • B3 equivalents 17.2 mg123% of RDI
  • B6 0.72 mg55% of RDI
  • Vitamin D 2.4 µg48% of AI (Adequate Intake)
  • Selenium 26 µg43% of RDI
  • B5 1.7 mg42% of AI (Adequate Intake), partial ingredient data
All 152 nutrients and their sources ↓

Black shows one serve; the rest of each bar is left for the day. * Partial ingredient data.

Calculation limitations
  • Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Every nutrient, and where it comes from

152 nutrients and food components, and the ingredients that supply each one.

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About this recipe and its sources

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

  • Reduced-salt chicken stock: Whole-recipe edible weight.
  • Water: Whole-recipe edible weight.
  • Fresh ginger, finely grated: Whole-recipe edible weight.
  • Garlic, crushed: Whole-recipe edible weight.
  • Skinless chicken breast, raw: Whole-recipe edible weight.
  • Frozen corn kernels: Whole-recipe edible weight.
  • Reduced-salt soy sauce: Whole-recipe edible weight.
  • Cornflour: Whole-recipe edible weight.
  • Cold water for the cornflour: Whole-recipe edible weight.
  • Eggs, 2 × about 50 g without shell, beaten: Whole-recipe edible weight.
  • Sesame oil: Whole-recipe edible weight.
  • Ground white or black pepper: Whole-recipe edible weight.
  • Spring onions, thinly sliced: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition
  • Reduced-salt chicken stock: Stock, liquid, all flavours, reduced salt, prepared
  • Water: Water, tap
  • Fresh ginger, finely grated: Ginger, peeled, fresh, raw
  • Garlic, crushed: Garlic, peeled, fresh, raw
  • Skinless chicken breast, raw: Chicken, breast, lean flesh, raw
  • Frozen corn kernels: Corn, kernels, purchased frozen, raw
  • Reduced-salt soy sauce: Sauce, soy, commercial, reduced salt
  • Cornflour: Flour, cornflour, from maize starch
  • Cold water for the cornflour: Water, tap
  • Eggs, 2 × about 50 g without shell, beaten: Egg, chicken, whole, raw
  • Sesame oil: Oil, sesame
  • Ground white or black pepper: Pepper, black, ground
  • Spring onions, thinly sliced: Onion, spring, fresh, raw

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