Chicken and sweetcorn soup

Super quick and easy soup recipe to make a yummy Chinese style chicken and sweetcorn soup (my eldest assures me it takes like the soup you get in a Chinese restaurant).


  • 500ml water
  • 4 teaspoons cornflower
  • 1 cup cooked chicken
  • 2 chicken stock cubes (I use knorr)
  • Half cup sweetcorn
  • Ground pepper
  • Chopped parsley to garnish


  1. Put water into a saucepan and heat to simmering.
  2. Sprinkle in the stock cubes, chicken and sweetcorn and stir well.
  3. Simmer for 3-4 minutes stirring regularly.
  4. Mix cornflower with a bit of water until smooth before stirring it into the soup.
  5. Continue to simmer for 1-2 minutes as the soup thickens.
  6. Season with pepper, garnish with chopped parsley and serve.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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