Total Time
Prep 15 mins
Cook 30 mins

Tasty soup dish

Ingredients Nutrition


  1. Place chicken thighs in small pan, add water and sliced onion, cover, simmer until chicken is cooked, approx 20 minutes.
  2. Reserve 3 cups of the strained chicken stock.
  3. Remove meat from the bones, discard skin; chop meat into small pieces.
  4. Combine in pan the corn, reserved chicken stock, chicken meat, stock powder, shallots, soy sauce and the gingeroot.
  5. Bring to boil stirring constantly, reduce heat,simmer 3 minutes.
  6. Remove from heat, whisk in lightly beaten egg.
Most Helpful

5 5

Evie, this soup was so easy to make, I don't know why I have never attempted it before. The instructions were very easy to follow and I didn't even have to buy any special ingredients for it either. I gave it 5 stars for both the simplicity and the taste. Thankyou.

5 5

This tastes so authentic, I'll never buy another chicken and corn soup from a takeaway shop again! I was a bit dubious about putting egg into this soup, but never before realised that this was the secret ingredient that makes it so perfect. Thanks for a great recipe, I'm glad I took a chance and tripled the recipe, we ate it all in one sitting!

5 5

Easy, tasty, will make again. Instead of the water and stock powder I used ready-made stock from a carton, low salt variety (it is MSG free unlike some stock powder). This was nicer than a lot of chinese restaurants. Easier than many of the other recipes on here looked too. Will make again for sure!