Jump to RecipeWhen I worked at a Chinese restaurant I used to order this soup from the kitchen more or less every week. It’s a soup I never get bored of, and it’s so nice to be able to make it at home with lean, fresh ingredients. This recipe has all the flavours of a takeaway Chicken & sweetcorn soup – but tastes way better – I promise! Chicken & sweetcorn soup doesn’t really have a ‘Chinese’ flavour as such – it’s just where you’ll have likely eaten it as a starter or side dish! The soup is a delicate flavour of chicken stock, garlic and sweetcorn, one I love to enjoy all year round. There’s no need to feel guilty about eating this takeaway classic either – it’s packed with protein; lean chicken breast and egg and is a water-based stock.The soup is thickened with cornflour to give it the thick stock consistently you’ll get from a takeaway soup. It’s also got egg stirred through which gives a lovely richness and cloudiness which you don’t get in many soups! You can easily make this so...
