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Sweet Corn & Chicken Soup



Whenever I feel cold or want to have something very quick and easy but has a homely feeling, I make this soup!  It would be nice to have heaps of time to make a good chicken stock at home for this, but for busy hungry people, I’ve found that poached chicken will still induce a scrummy flavour into the soup. Also remember the golden rule – “The Next day is always better in taste!”



Serve:                                     2-3

Cooking Time:             15 minutes



450g cream style corn (tin)

230g chicken breast

1 tsp Sea salt

Black pepper

1 tsp potato starch (mix with 1 Tbsp water)

1 egg, beaten




  1. In a large pot, bring 1 litre of water to boil and poach chicken for 10 minutes or until cooked through.
  2. Take the chicken out and shred it using 2 forks.
  3. Put the shredded chicken back to the pot and add sweet corn and bring to boil.
  4. Season with salt and pepper.
  5. Pour beaten egg into the soup and stir with chopsticks.
  6. Add potato starch, stir well and serve in a bowl.





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