Chicken and Sweetcorn Soup
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 50mins
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- Serves
- 4
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- Calories
- 215
Chicken and Sweetcorn Soup also is a form of Egg Drop Soup, and is a perfect dish for a weekday dinner as it’s so delicious and easy to put together. It is one of the most popular soup dishes served at many Chinese restaurants in the West, but also a family favourite. The silky chicken soup is loaded with egg ribbons, chicken and corn – it’s so rich and satisfying that it can be served as a light main dish.
recipe updated Jan 27, 2025
Ingredients
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- Canned corn
- 280 g
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- Egg
- 2
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- Water
- 1.2 kg
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- Chicken stock cube
- 25 g
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- Chicken breast
- 2
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- Corn flour
- 1 teaspoon
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- Water
- 2 teaspoons
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- Salt & pepper
- as needed
Tools
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Cooking Chef XL
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Food processor attachment
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Cooking chef xl bowl
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Small bowl
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Cutting board
Step preview
- Fit the Knife Blade to the Food Processor attachment
- Add canned corn to the Food processor attachment
- Blitz until blended
- Attach the Stir Tool
- Add water, chicken stock cube and chicken breast to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted - 30 min, 110°C, Stir 4
- Remove the cooked chicken breast and keep the chicken stock in the bowl
- Shred the chicken breast with two forks and set aside
- Add corn flour and water to a clean small bowl
- Mix until combined
- Return the shredded chicken to the Cooking Chef bowl
- Transfer content of Food processor attachment to Cooking Chef XL Bowl
- Transfer content of small bowl to Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 110°C, Stir 1
- Add egg to the Cooking Chef XL Bowl slowly while machine is running
- Cook with splashguard fitted - 5 min, 110°C, Stir 1
- Then season with salt & pepper
- Serve