Chinese Chicken Soup Thermomix Recipe

Name: Chinese Chicken Soup with Sweetcorn (Thermomix)
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Ingredients: 5 gm garlic; 7 gm fresh ginger; 1 litre chicken stock (Campbells real stock); 2 x 300 gm creamed corn; 250 gm chicken thigh fillets (cut into 1-2cm wide strips); 1 Tbs soy sauce (light); 1 Tbs Chinese cooking wine; 6 green shallots (sliced); 1 Tbs cornflour; 50 ml cold water; 2 tsp sesame oil; 2 eggs; 1 pinch white pepper

Published: Jul 11, 2017 · Modified: Dec 5, 2022 by Julie Carlyle · This post may contain affiliate links · 43 Comments

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This is a classic Chinese restaurant favourite. Chinese chicken soup is simple to make, healthy and delicious! Preparing the soup is quicker than calling for a takeaway and so much more satisfying.

Chinese chicken soup is my daughter's favourite winter dish at the moment, although she calls it chicken and sweetcorn soup. My husband started this father-daughter winter ritual a few years ago. They may only have it occasionally but I hate it. They go to the supermarket and buy a can of soup for their bonding meal. I am opposed to soup in a can for so many reasons!

Chicken sweetcorn soup from a can doesn't even taste like chicken, corn or soup! It just tastes like artificial, tin flavoured, goop. Even the consistency is gross. A few weeks ago Anais wanted to buy the offending soup whilst we were shopping. I told her I would make her a proper Chinese Chicken Soup. She gave me the usual "roll of the eyes", but let the argument go.

In all honesty, I haven't made a Chinese chicken sweetcorn soup for years. I love the flavour of the soup, and how nourishing and homely, it tastes, but somehow I just don't think to make it. It's a shame because this is a super easy recipe which can be made on the stove top or in the Thermomix.

Anyway, I knew the recipe would need to be good to win Anais over. I was rather nervous when I put the completed bowl of Chinese chicken soup on the table for her. As soon as she sat down she smiled.

"Yum, it looks and smells amazing!" she said.

She tried the first mouthful and then got up to give me a big hug. "This is the best!" she said.

Brett arrived home and Anais was the first to greet him. "Dad, you've got to try mums chicken sweetcorn soup," she said as soon as he stepped through the front door.

My husband is always being greeted in this manner so he made himself comfortable at the table and tried the soup. The verdict was unanimous! The toughest critics had tried my sweetcorn soup and given it a big "thumbs up."

The rest of my family shares my food tastes (snobbery) and wouldn't touch a can of soup if it was the last item in the pantry. So it was a foregone conclusion that a homemade Chinese chicken soup would be a winner.

Thermomix Chinese Chicken Sweetcorn Soup

Chinese Chicken Soup with Sweetcorn (Thermomix)

Julie Carlyle

This is a classic Chinese restaurant favourite. Chicken Sweetcorn soup is simple to make, healthy and delicious! Preparing the soup is quicker than calling for a takeaway and so much more satisfying.

Print Recipe

Prep Time 5

Cook Time 23

Total Time 28

Course Main Course, Main Dish, Soup

Cuisine Australian, Chinese

Servings people

Calories 202 kcal

Ingredients

5 gm garlic
7 gm fresh ginger
1 litre chicken stock Campbells real stock
2 x 300 gm creamed corn
250 gm chicken thigh fillets cut into 1-2cm wide strips
1 Tbs soy sauce light
1 Tbs Chinese cooking wine
6 green shallots sliced
1 Tbs cornflour
50 ml cold water
2 teaspoon sesame oil
2 eggs
1 pinch white pepper

Instructions

Place ginger and garlic in TM bowl. Mince 3 sec/Speed 9.
Scrape down the bowl.
Add stock, chicken, soy sauce, Chinese wine, creamed corn, pepper and ½ the shallot to the TM bowl. Cook 20min/Varoma/Speed 1.
While the soup is cooking, crack eggs into a small glass bowl and beat with a fork until combined. reserve.
In another small bowl combine the water and cornflour until smooth.
When the chicken soup has finished cooking, add the cornflour liquid to the soup. Heat 2min/100 degrees/Speed 2.
Turn the TM onto 1min/100 degrees/Speed 1. While the machine is running, remove the MC and drizzle the whisked egg into the soup through the hole in the lid.
Allow the soup to stand for 3 minutes. The egg will cook in the soup in strands and help thicken the soup and add texture.
Ladle the soup into serving bowls.
Garnish with reserved shallot and a ½ teaspoon sesame oil.

Notes

If you can't find Chinese cooking wine, a sweet cooking sherry can be substituted.

Nutrition

Serving: 400gCalories: 202kcalCarbohydrates: 3gProtein: 13gFat: 14gSaturated Fat: 3gCholesterol: 143mgSodium: 331mgPotassium: 168mgVitamin A: 170IUVitamin C: 0.4mgCalcium: 17mgIron: 0.9mg

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I will be making this soup more often during the colder months. It's such a simple, healthy meal to make. The preparation time is about 5 minutes and the Thermomix cooks and stirs for 20 minutes. I don't know too many recipes which are as easy and delicious.

If you're looking for another soup recipe, my family also enjoy this Pumpkin Soup w Chorizo Dust.

Would like more great Thermomix recipes delivered to your inbox? Each Friday I send out a newsletter with 5 or so of my favourite Thermomix recipes. The recipes will give you some ideas on what you might like to make for dinner in the coming week. Feel free to add your name to the list of recipe recipients.

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Comments

Carole says

January 03, 2023 at 11:38 pm

Thank you Julie, sounds delicious wondering how do I cream the corn

Reply
- Julie Carlyle says
  
  January 04, 2023 at 3:57 pm
  
  Hi Carole
  Creamed corn is a canned product we get in Australia. To make the recipe without this product simply put 3/4 of the corn in the Thermomix prior to step one and blitz until it's a puree.
  Happy cooking
  Julie
  
  Reply
Lesley Dubbelde says

July 07, 2022 at 8:53 am

This soup is the absolute best! so easy, so delicious. Love it

Reply
- Julie Carlyle says
  
  July 08, 2022 at 11:45 am
  
  Hi Lesley
  Thank you for your lovely comment. I am so pleased you enjoyed the soup.
  Happy Cooking
  J
  
  Reply
toby says

September 22, 2021 at 10:07 am

Hi, this recipe looks great! just to check, does the chicken go in the veroma or is it jsut the speed that is on veroma?

Reply
- Julie Carlyle says
  
  September 26, 2021 at 9:08 am
  
  Hi There 🙂
  The chicken goes in the bowl and the soup is cooked at Varoma temperature. I know it's a little confusing. When we use the Varoma Dish I will always mention the Varoma dish or Varoma Tray.
  Happy Cooking
  j
  
  Reply
Veronica says

September 21, 2019 at 3:58 am

I had a really bad cold last Friday and this soup was like a warm hug I pretty sure it is the reason for my speedy recovery!

Reply
Kylie Bertucci says

June 13, 2019 at 11:47 am

Fantastic soup Julie! My husband makes this for us and does an awesome job. Thanks for sharing.

Reply
Bruno Bertucci says

June 13, 2019 at 10:22 am

For real - this is THE BOMB!
I love it! So easy and SOOOOOO tasty!!!

Reply
- Julie Carlyle says
  
  June 13, 2019 at 11:26 am
  
  Wow! Thank you so much for your kind comments.
  You have made my day 🙂
  
  Reply
Anna says

April 08, 2019 at 7:02 am

Delicious! Enjoyed by all at dinner. Fresh, healthy & tasty!

Reply
Bernie says

January 17, 2019 at 7:11 pm

Can i replace the creamed corn with steamed corn cob?

Reply
- Julie Carlyle says
  
  January 21, 2019 at 1:30 pm
  
  Hi Bernie, you can replace the creamed corn with corn but it will be a clearer soup with a little less crunched corn flavour through the broth. Creamed corn is nicer in the soup.
  
  Reply
Liv says

December 12, 2018 at 6:26 pm

Thank you for sharing this recipe. Very easy and super tasty.

Reply
Audrey from Canada says

December 03, 2018 at 11:16 am

This soup Is very good. My husband is travelling a lot in Asia and he tells me that the taste is the same. Thank you.

Reply
- Julie Carlyle says
  
  December 04, 2018 at 9:49 am
  
  Thank you so much for your kind message. I am so pleased you and your husband enjoyed the recipe 🙂
  
  Reply
Troy says

October 07, 2018 at 6:51 pm

This is a fantastic recipe and soup. I also chuck in a full chilli just to give it a little bit of heat.

Reply
- Julie Carlyle says
  
  October 09, 2018 at 8:17 am
  
  Awesome! I’m so pleased you enjoyed the recipe!!!
  
  Reply
Donna M says

October 04, 2018 at 8:02 pm

Seriously amazeballs! So tasty,filling and almost carb free! ?

Reply
- Julie Carlyle says
  
  October 09, 2018 at 8:18 am
  
  Thanks so much for your kind comment. I’m so pleased you enjoyed the recipe ??
  
  Reply
Simone says

June 12, 2018 at 4:55 pm

WOW!!!
This is delicious, have a sick child and husband so thought this would be a goody for them. Went down a treat all round.

Reply
- Julie Carlyle says
  
  June 13, 2018 at 11:22 am
  
  I'm so pleased the family enjoyed the soup Simone. I hope your little one is feeling better soon 🙂
  
  Reply
Sham says

June 11, 2018 at 5:14 pm

Loved this recipie

Reply
- Julie Carlyle says
  
  June 12, 2018 at 10:28 am
  
  Thanks so much for coming back and letting me know xxx
  
  Reply
Hannah says

May 30, 2018 at 12:26 pm

I didn’t have any Chinese cooking wine or the like so I left it out all together and was still delicious! Would this freeze well?

Reply
- Julie Carlyle says
  
  June 01, 2018 at 6:30 am
  
  I'm so pleased you liked the soup. You can freeze this but it will be a slightly different consistency on heating.
  
  Reply
Deanne says

May 28, 2018 at 11:10 pm

Really enjoyed this soup it was easy to make. Will definitely be making this again?

Reply
- Julie Carlyle says
  
  June 01, 2018 at 6:31 am
  
  Thank you so much Deanne for coming back and sharing, it really pleases me to know that you enjoyed my recipe 🙂
  
  Reply
Rebecca says

May 16, 2018 at 3:51 pm

Delicious!!! Even had my husband go back for seconds

Reply
- Julie Carlyle says
  
  May 17, 2018 at 11:10 am
  
  Im so pleased you both enjoyed the recipe 🙂
  
  Reply
Pip says

May 15, 2018 at 4:13 pm

Delicious! Great quick comfort food

Reply
- Julie Carlyle says
  
  May 15, 2018 at 4:54 pm
  
  Thank you so much Pip 🙂 I'm so pleased you enjoyed the recipe 🙂
  
  Reply
Karen Reeves says

May 11, 2018 at 6:48 pm

Ignore my comment just worked it out .. sorry ? oops

Reply
- Julie Carlyle says
  
  May 14, 2018 at 8:58 am
  
  No problem Karen, The sesame oil is just to add a finishing flavour. I hope you enjoyed the soup 🙂 Julie
  
  Reply
Karen Reeves says

May 11, 2018 at 6:24 pm

There is no mention of adding the sesame oil .. assume this is step 3 ?

Reply
Mike says

May 09, 2018 at 6:57 pm

This was freaken excellent ! Thanks for the write up and search connection google 😉 Will definitely be tying some of your other receipts too.

Reply
Belinda says

May 03, 2018 at 2:51 pm

This was delicious! I added some leftover fresh corn on the cob I had on hand too. Couldn’t stop at 1 bowl full.

Reply
- Julie Carlyle says
  
  May 05, 2018 at 10:30 am
  
  That's so fabulous to hear Belinda! Thanks so much for sharing 🙂
  
  Reply
Barb says

April 14, 2018 at 10:54 am

This is the best Chinese chicken and corn soup ever! So easy to make and so jummy! Thank you!

Reply
- Julie Carlyle says
  
  April 15, 2018 at 2:43 pm
  
  I’m so pleased you liked the soup! I will be sharing more soup recipes as we come Not winter ?? julie
  
  Reply
Margaret says

September 21, 2017 at 8:40 am

Sounds wonderful. I am going to try it..

Reply
Susan Eastburn says

September 13, 2017 at 4:51 am

Amazing soup and so easy to make!

Reply
- Julie Carlyle says
  
  September 13, 2017 at 6:28 am
  
  Thank you so much Susan ????
  
  Reply

Chinese Chicken Soup with Sweetcorn (Thermomix)

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