This comforting soup combines tender chicken with sweet corn for a warm and satisfying meal. It's easy to make and perfect for cozy evenings or when you need a little homemade comfort in a bowl.
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Smart Cooking Tips
Use fresh or frozen corn for the best sweetness and texture.
Simmer the soup gently to keep the chicken tender and juicy.
Add a pinch of black pepper or chili flakes for a little extra heat if you like.
Ingredients
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Ingredient Image
What Makes This Dish So Tasty
This soup is comforting and full of flavor, combining tender chicken with sweet corn. It’s easy to make and perfect for a quick meal any day of the week. The mix of ingredients creates a warm and satisfying dish that everyone can enjoy.
Step 1
Put the chicken, peppercorns, salt, and water into a pot. Bring it to a boil, then cover and let it simmer for about an hour. Once done, take out the chicken and shred it. Strain the broth to remove the peppercorns.
Step 2
Add the boiled corn to the broth and let it cook on low heat for 15 minutes, covered.
Step 3
Toss in the orange carrot, red carrot, chili sauce, soy sauce, vinegar, salt, and cloves. Cover again and cook for another 4-5 minutes.
Step 4
Add the capsicum and cabbage, cover, and cook for 4-5 minutes more on low heat.
Step 5
Slowly pour in the cornflour slurry while stirring continuously to avoid lumps.
Step 6
Finally, stir in the beaten egg and cook for 3-4 minutes until it’s all combined. Turn off the heat and serve the soup warm, maybe with some boiled eggs on the side.
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people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Serving Recommendations
Serve the soup hot with crusty bread or a simple green salad on the side. A sprinkle of fresh herbs like parsley or cilantro can brighten the flavors. This soup also pairs well with a light squeeze of lemon juice for added zing.
Leftover Care Tips
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.
Frequently Asked Questions
Can I use chicken breast instead of whole chicken?
Yes, chicken breast works well and cooks faster; just adjust simmering time accordingly.
How do I make sure the soup doesn’t get lumpy when adding cornflour slurry?
Stir continuously while slowly pouring the slurry into the hot broth to prevent lumps.
Can I substitute fresh corn with canned corn?
Yes, canned corn can be used; just drain it well before adding to the soup.
Is it necessary to strain the broth after simmering the chicken?
Yes, straining removes peppercorns and any impurities for a clear broth.
How spicy is the soup with 3 tablespoons of chili sauce?
It has a mild to moderate spiciness; adjust chili sauce amount to your taste.
Can I prepare this soup in advance and reheat it?
Yes, it reheats well but add the beaten egg fresh when warming to keep texture.
What can I use instead of vinegar if I don’t have any?
Lemon juice or lime juice can be used as a substitute for vinegar.
Is it okay to skip the beaten egg in the recipe?
Yes, you can skip it, but the egg adds a nice texture and richness to the soup.
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