Chicken Corn Soup

Servings : Serves 4

The ideal soup for when you’re feeling under the weather or when you want something light and healthy. Makes for an excellent starter too!


  • 2 pieces chicken with skin, leg and thigh
  • 1 onion. sliced
  • 1 carrot, roughly chopped
  • coriander stems
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic paste
  • 1/2 tsp ginger paste
  • 3-4 whole black peppercorn
  • 1 green chili
  • 3 cups water

Other Ingredients

  • 1 tbsp corn flour mixed in water to form a paste
  • 1/4 cup sweet corn, roughly grinded
  • 1 egg (lightly beaten)
  • 1 onion, chopped fine
  • 1 tsp butter
  • salt and pepper to taste
  • 1 tsp soya sauce
  • 1 potato, cubed, boiled and smashed, then blended with some water or soup


Put the chicken and all the ingredients in the first list in a pan. Boil on low heat for about 15-20 minutes or until chicken is tender. 

Remove chicken pieces, let them cool, peel off skin n discard it, and then shred the chicken. Sieve the soup/broth and discard the onion/carrot/coriander/peppercorn.

Melt the butter and add the chopped onions. Fry until translucent then add the shredded chicken pieces and stir for a min. Next, add the chicken soup/broth, crushed corn and mashed potato.

Bring to a simmer, add the corn flour and boil on medium low until it thickens. Season with salt and pepper.

Add the egg and quickly beat it in with a fork so it forms threads as it cooks.

Splash some soya sauce, chopped coriander or lemon juice and serve!

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