Chinese chicken and sweet corn soup

Submitted by kate elizabeth

Chinese chicken and sweet corn soup

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Serving: 4
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes


  • Left over slow cooked roast chicken shredded (about 1 cup)
  • 1 stalk of spring onion
  • 1 garlic clove
  • 1 tin of creamed corn
  • 750ml-1l of chicken stock (I used continental powdered stock)
  • 2 eggs


  • Place all ingredients into the show cooker on high for 1.5 hours - 2 hours EXCEPT for the eggs and spring onion
  • Take garlic clove out
  • With a whisk beat through 2 eggs and make 'ribbons' of cooked egg through the soup
  • Chop spring onions and place on top
  • Eat it all before anyone else gets home. Too good to share

9 thoughts on “Chinese chicken and sweet corn soup”

  1. This was so easy to make, tasted great. Loved that it only took 2 hours to make . Will make again !
    I also added a can of corn kernels as well as the creamed corn because I like having corn kernels in it.

  2. OMG so easy to make and so delicious. The only thing I did different was added 1 tbs cornflour mixed with 3 tbs of water and added that in 30 minutes before serving. I did not have left over BBQ chicken , but bought the cooked chicken pieces from the supermarket deli. Will be making this again for sure.

  3. too easy, i used chicken noodle soup instead of broth. also left drumsticks in while cooking to add extra flavour

  4. Made this tonight and I loved it. 2 out of 3 of my kids liked it too. Too much corn for the 3rd. I doubled the recipe and added chicken noodle soup mix as well which was the perfect amount for my family of five. Had it with buttered bread as well.

  5. Just cooked it using chicken breast which I shredded once cooked. I did add a chicken stock cube as I like rich flavour. It is georgous especially what I needed coming out of Covid. As I used fresh chicken going to freeze some as well. Will def make again

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