Chicken With Sweet Corn Soup


On a cold rainy night this week, I made Chicken With Sweet Corn Soup and it was amazing! I never knew chicken and corn soup could be such as great combination. Now I am a big fan of soups, but what made this even better was that it’s easy to make. With just a few ingredients, in less than 30 minutes you can have a delicious meal.



There is something old-fashioned and comforting about a cream sauce. It’s so rare to come across these days, and I think it’s time we welcomed it back. My paternal grandmother was very keen on chicken with finely sliced button mushrooms and cream, which I remember fondly if blandly, and although you could certainly fry a panful of mushrooms in butter and add cream to it, I much prefer this funghi-free and fiercely garlicky version.

I love this best, I think, with plain basmati rice, but I can’t deny there is an equally good case to be made for some simply steamed new potatoes alongside instead.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Chicken With Garlic Cream Sauce


Serves: 4, or 6 if you get a bigger chicken or boost with extra chicken portions



  • 1 x approx. 1½ kilograms chicken spatchcocked (or see step 1)
  • 1 teaspoon sea salt flakes (or ½ teaspoon fine sea salt), plus more for sprinkling
  • 2 fat cloves garlic
  • 30g or 2 x 15ml tablespoons soft unsalted butter
  • 75 millilitres dry white vermouth (or wine) combined with 75ml / 5 tablespoons cold water (see Additional Info below)


  • 300 millilitres double cream
  • 4 fat cloves of garlic
  • A good grinding of pepper
  • sea salt flakes to taste
  • 3 x 15ml tablespoons finely chopped flatleaf parsley
  • 3 x 15ml tablespoons finely chopped chives


  1. If you haven’t got a butcher to spatchcock the chicken for you, do not worry: it’s easy enough to do yourself; indeed, it’s a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more.
  2. Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature.
  3. Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don’t worry about the cream boiling, just don’t let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks.
  4. Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits.
  5. While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir.
  6. Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It’s a lot of sauce, but that’s the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you’d like.


If you prefer not to use alcohol, then you can use 150ml / scant ⅔ cup light chicken stock in place of the vermouth and water.

Prepare sauce to end of step 5 up to 1 day ahead, cover and refrigerate. Reheat in saucepan, stirring, until piping hot, then add chicken juices.

Refrigerate chicken and sauce leftovers, covered, for up to 3 days. Reheat sauce in saucepan until piping hot. Reheat chicken in microwave or transfer to ovenproof dish, cover with foil and heat in 180°C/160°C Fan/350°F oven until piping hot. Or eat cold.

Freeze leftover chicken only in airtight container for up to 3 months. Defrost overnight in fridge. Reheat as above.

Chicken & Sweetcorn Soup

Preparation and cooking time

Total time1 hr


Serves 2

popular chicken and sweetcorn soup – originally from the southwest of China.


  • 1 tbsp vegetable oil
  • 100g boneless, skinless Chicken breast
  • 1 clove Garlic, finely chopped
  • 1 cm piece Ginger, finely chopped
  • 1 tbsp cornflour
  • 600ml hot chicken stock
  • 100g Sweetcorn
  • 1 Egg
  • 1 tbsp fresh lemon juice
  • shredded Spring onions, shredded, to garnish
  • dark Soy sauce
  • toasted Sesame seeds, to garnish


  • STEP 1Heat the oil in a deep pan and gently cook the chicken, garlic and ginger for 3-4 minutes without colouring
  • STEP 22. Blend the cornflour with a little stock and add to the soup pan with the remaining stock and the sweetcorn. Bring to the boil, stirring continuously and simmer gently for 5-7 minutes
  • STEP 3eat together the egg and lemon juice and slowly trickle into the soup pan, stirring with a chopstick or fork to form egg strands. Season to taste, garnish with salad onions and toasted sesame seeds, and serve with a drizzle of soy sauce and some prawn crackers.

Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

sweet corn chicken soup

Sweet Corn Chicken Soup

Sweet corn chicken soup is my most favorite Indo Chinese soup dish. When I eat Chinese at a restaurant, this heart warming chicken soup or sweet corn vegetable soup is always a part of our meal. One of the simplest soup recipes that can be made at home and I guarantee you that this soup will give any good Indian Chinese restaurant a run for its money. Seriously, its that good.

Basically one needs to follow three crucial steps while making this soup. These include the use of cream style corn, chicken stock and egg drop that gives the soup its wonderful texture. The soup has a sweet-salty flavor where shredded chicken is simmered in a sesame oil toasted chicken broth and cream style corn. I use white pepper powder to season my soup which lends a subtle hint of spice. You can also add finely chopped carrots and beans, thought its purely optional.

One sure shot way to win the heart of your loved ones is to serve them this flavorful restaurant style sweet corn chicken soup. 🙂

sweet corn chicken soup recipe

Indo Chinese Sweet Corn Chicken Soup

Sweet Corn Chicken Soup

  Prepare time Cook Serves: 4 Cuisine: indo chinese


  •   Sweet Corn, cream style: 1 tin
  •   Chicken stock: 1.25 litres (5 cups) OR water
  •   Chicken 1/4 kg, with bone washed and drained
  •   Spring onions 2 tbsps, finely chopped
  •   Ginger 1/2 tsp, finely minced
  •   Spring onion greens 4 tbsps, finely chopped
  •   Cornflour 2 1/2 to 3 tbsps (corn starch)
  •   Light soy sauce 1/2 tsp (optional)
  •   Egg 1, beaten lightly
  •   Sugar: 3/4 tbsp
  •   Salt to taste
  •   Sesame oil 1 tsp
  •   White pepper powder as required
  •   Spring onion greens: 3 4 tbsps (finely chopped) for garnish

Method for making Sweet Corn Chicken Soup

  1. Heat oil in a heavy bottomed vessel, add spring onion whites and ginger and saute for a mt. Add the shredded chicken and saute for a mt. Add cream style sweet corn and chicken stock or water and bring to a boil. Reduce flame and cook on low flame for a mt.
  2. Add sugar and adjust salt to the simmering soup and cook further for 3-4 mts.
  3. Mix the cornflour in 4 tbsps of water and keep aside.
  4. Add the cornflour mixture and go on stirring till the soup thickens on low to medium flame. Slowly add the beaten egg and continuously stir in one direction only. Ensure that the flame is low and the egg will form into thin white threads in the soup. Keep stirring for few more seconds and turn off heat.
  5. Pour into soup bowls, garnish with spring onion greens and serve hot. You can season with white pepper powder.


  •   Prepare the chicken stock by boiling 1 1/2 lts of water, 3/4 tsp salt, 1/2 tsp black pepper powder, 1 cubed carrot, 1/2″ ginger, 3 crushed garlic cloves and 1/4 kg chicken with bone. Place lid and allow the water to come to a rolling boil. Simmer for 15 mins and turn off the flame. Strain the liquid and keep aside. De-bone the chicken and shred to small pieces.
  •   If you want you can add vegetable stock instead of chicken stock. Vegetable stock can be prepared by boiling 6-7 cups of water, 1 large onion (quarter it), a carrot (slice it) and a potato (large cubes). Boil till water reduces to 5 1/2 cups. Turn off heat, strain the stock and discard vegetables.
  •   You can use black pepper powder instead of white pepper powder.
  •   Sugar can be reduced to 1/2 tablespoon.
  •   Adjust corn flour according to the desired thickness of the soup. More corn flour yields a thicker soup.
  •   You can prepare cream style corn at home. Take 2 corn cobs, take a sharp knife to remove the corn kernels. Melt a tbsp of butter in a vessel, add 3/4th of the corn kernels and saute for 2 mts. Blend the remaining corn kernels to a paste. Add this corn paste and a tbsp of sugar to the vessel and mix. Add 1/4 cup of water and 3 tbsps milk (optional ingredient) and cook for 7-8 mts. Mix a tbsp of flour in 3 tbsps water and mix. Add the corn flour mixture and go on stirring till it thickens. Season with salt and pepper. Cool and freeze until use.
  •   You can add soy sauce if you want, it is optional.

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