Chicken and Sweetcorn Soup

Chicken and Sweetcorn Soup


This is a quick and easy recipe for Chicken and Sweetcorn Soup. It is a great soup for a winter lunch or dinner, and can be easily adapted to suit your own taste.


1 tablespoon oil

1 onion, chopped

2 cloves garlic, crushed

1 carrot, chopped

2 celery sticks, chopped

1 teaspoon grated ginger

4 cups chicken stock

2 cups frozen sweetcorn

2 chicken breasts, cooked and shredded

Salt and pepper to taste


Heat the oil in a large saucepan over medium heat. Add the onion, garlic, carrot, celery and ginger and cook until softened. Add the chicken stock and sweetcorn and bring to a boil. Add the chicken and cook for a further 5 minutes. Season with salt and pepper to taste.

Potential changes & improvements

There are many ways you can change and improve this recipe to suit your own taste. Try adding other vegetables such as corn, peas or potatoes. You could also add some noodles or rice for a heartier soup. For a more flavourful soup, you could try adding some different herbs and spices.

What other food it works well with

This soup goes well with a side of bread or crackers.

Common Mistakes

One common mistake when making this soup is to overcook the chicken. This will make the chicken tough and dry. Another mistake is to use too much salt or pepper. Season the soup to taste, and remember that the chicken stock may already be salty.

Nutritional Information

This soup is a good source of protein and vitamins A and C.


This recipe contains the following allergens:



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