Chicken and sweetcorn soup

This chicken and sweetcorn soup recipe is a popular soup recipe for many.  This recipe for chicken soup includes sweetcorn and makes a great tasting homemake chicken soup recipe.  The sweetcorn could be replaced with leek to make a chicken and leek soup.


Ingredients – Serves 4 | Cooking time 45 mins

  • 2 large chicken breast (350-400g)
  • 1 litre chicken stock
  • 100g butter or margarine
  • 100g plain flour
  • 50g spring onions
  • 50g sweetcorn (tinned or frozen)
  • 200ml double cream
  • White bridge rolls (optional)
  • Salt and milled black pepper to taste

Mise en place

  1. Make the chicken stock.
  2. Cut the poached chicken into fine strips.  Store in the fridge until required.
  3. Cook and refresh the sweetcorn as per the instructions on the packet or tin.
  4. Shred the spring onions.


  1. Pour the stock into a saucepan and bring to the boil.  Turn the heat down and simmer.
  2. Meanwhile, melt the butter in a large heavy-bottom saucepan over a medium heat.  Add the shredded spring onion (leaving a few for garnish) and sweat for 2 minutes.
  3. Stir in the flour to make a roux and cook gently for a few minutes without colour.  Slowly add the chicken stock to the roux, always stirring with a wooden spoon to prevent any lumps, until all the stock has been absorbed.  Turn down the heat and simmer for 8-10 minutes.
  4. Add the cooked sweetcorn and the chicken.
  5. Check the consistency. If the soup is too thick, add a little more stock.  Add the cream and simmer for a further 2 minutes.
  6. Ladle the chicken and sweetcorn soup into warmed soup bowls and garnish with a little shredded spring onion and dust each bowl with a little paprika pepper and serve.

Chicken and sweetcorn soup – hints and tips

For a plain cream of chicken soup, leave out the sweetcorn. Replace the sweetcorn with sweated leeks to make a chicken and leek soup. Replace the sweetcorn with roasted red pepper for a chicken and roasted red pepper soup.


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