Sweetcorn soup
A comforting sweetcorn and chicken egg drop soup, thickened with cornflour and topped with tender egg strands. Quick, easy, and flavorful.
Updated : 01 October, 2025
Easy
About 20 min.
Ingredients
1.5
Broth cube
200 grams
Canned sweet corn
100 grams
Chicken
25 grams
Corn flour
6
Green onion
1
Eggs
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the stock cubes in a large saucepan and pour in 900ml of water. Bring to the boil, stirring occasionally to dissolve the stock cubes. Add the sweetcorn and sliced chicken pieces, then simmer gently for 3 minutes, stirring regularly.
Step 2
In a small bowl, mix the cornflour with 3 tablespoons of cold water. Stir the spring onions and the cornflour mixture into the stock, cooking for 3-4 minutes over medium heat and stirring constantly, until the soup thickens. Season with freshly ground pepper to taste, then remove the pan from the heat.
Step 3
Slowly pour the beaten egg over the hot soup and lightly stir with a fork to create delicate egg strands. Serve the soup immediately in warmed bowls, garnished with parsley if desired.